Butter-Braised Quail With Carrots and Soy

Directions

1. 1
   Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high.
2. 2
   Brown quickly on each side, for a total of about 5 minutes.
3. 3
   Stir in carrots, then turn heat to medium-low and cover.
4. 4
   Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time.
5. 5
   Remove cover and put birds and carrots on a platter; keep warm.
6. 6
   Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2.
7. 7
   Turn off heat; stir in soy sauce.
8. 8
   Spoon sauce over birds and serve immediately.