Quail Stuffed With Pomegranate

Directions

1. 1
   Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste.
2. 2
   Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
3. 3
   Place the pomegranate seeds and the quails in the wine mixture.
4. 4
   Let marinate in the refrigerator, 2 to 4 hours.
5. 5
   Remove the quails from the marinade and pat dry.
6. 6
   Drain the seeds out of the marinade.
7. 7
   Reserve 1/3 cup of the seeds and stuff the quails with the rest.
8. 8
   Reserve the marinade.
9. 9
   Truss the quails and wrap each in two slices of pancetta.
10. 10
    Preheat the oven to 375 degrees.
11. 11
    In a large ovenproof skillet, heat the lard or oil and quickly brown the quails.
12. 12
    Place them in the oven and bake 6 to 8 minutes.
13. 13
    Remove the quails from the oven and transfer them to a serving platter.
14. 14
    Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.