Serves 4

Preparation Time: 5 Minutes
Cooking Time: 20 -- 30 Minutes

8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened
1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme
3 tablespoons unsalted butter
4 shallots, minced
16 juniper berries, thoroughly mashed
1/2 cup dry gin
2/3 cup dry white wine
2/3 cup heavy cream
Kosher salt and pepper, to taste
4 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh thyme (optional)

Dust quail with flour mixture. Divide all ingredients in half, and cook in 2 batches. Melt butter in 2 large skillets. When it foams, add shallots and quail. Sauté quail 2 to 3 minutes on each side over medium-high heat. Add juniper berries, gin, and wine. Simmer gently about 10 minutes or until only 3 tablespoons of liquid remain in each skilled. Add cream, and cook until sauce thickens and quail are tender, about 10 minutes (larger quail take longer to cook). Season to taste, and sprinkle with parsley and thyme.