Wine-Braised Quail with Sage
| Yield: | 4 Servings |
| Categories: | Game, Poultry |
| Stephen Ceideburg | ||
| 8 | Quail, skinned and trimmed of fat | |
| 1/4 | c | All-purpose white flour |
| Salt and freshly ground black pepper to taste | ||
| 1 | tb | Olive oil |
| 1 | c | Dry white wine |
| 2 | Ripe tomatoes, peeled, seeded and finely chopped | |
| 4 | ts | Chopped fresh sage |
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