Ingredients

• 6 quail, split down the back
• 6 medium buns
• 3/4 cups butter
• Tony's Creole Seasoning or salt & pepper
• 2 1/2 cups Wild Game Sauce (See below)

Saute quail over high heat in 1/2 cup butter for 10 minutes or until golden brown. Sprinkle with Tony's Creole Seasoning or salt and pepper. Split buns in half and hollow out centers. Toast in low oven (325 degrees) until brown. Melt 1/4 cup butter and brush buns with butter. Arrange quail on buns and serve with Wild Game Sauce. (Serves 6)

Wild Game Sauce

• 1 cup seedless white grapes
• 4 tablespoons butter
• 1/2 cup port wine
• 1/8 teaspoon ground cloves
• 2 tablespoons mushrooms, finely chopped
• 1/2 cup pecans, finely chopped

In a saucepan put grapes and 1 cup water. Bring to boil, cover. Reduce heat and simmer for 5 minutes. Drain off water, add butter, wine and cloves. Cover and simmer for 5 minutes. Stir in mushrooms and simmer for 5 minutes. Add pecans and serve over game immediately. (Makes about 2 1/2 cups)