Roasted Quails and Grape Sauce

Around the Holidays leave the chickens for a
less festive days and go with quail instead.
The sweet grape sauce serves as a
wonderful counterpart to roasted meat.

Ingredients:
6 quails
3 tablespoons vegetable oil
5-6 tablespoons butter
Salt and pepper, to taste
3 inches ginger, grated to extract the juice
3 cloves garlic, crushed
seedless grapes, chopped roughly

Directions:
Heat up 1 tablespoon of oil and butter in a large skillet.
Put in quails and sautee for about 8 minutes,
or until they are browned all over. Add salt, pepper and ginger.
Add the garlic and cook until fragrant. Remove from heat.
Heap up a saucepan with the remaining oil.
Put in grapes, sprinkle with some salt,
and cook with lid on for about 20 minutes,
or until the grapes turn soft, stirring occassionally.
Add the grape sauce into the skillet
and cook the quails for another 10 minutes,
or until the quails are done. Serve hot.