Remove the quail from the bowl and cut in half. Roast for minutes, basting with the melted butter. In a large pot over medium heat, melt the butter. Brown the breasts for 5 minutes, then flip onto their quail breast recipe and baste well with the butter.
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Rest for minutes, then serve. Baste the quail with the thyme-scented buteer a few times and remove from the pan to a plate, pouring the drippings over the quail. Season the quail quail breast recipe salt and pepper and add the butter to the pan, followed by the quail, breast side down. Toss the quail knots with the olive oil and season with salt and pepper. Let rest in the bowl while you grill the bread.
Brush the baguette with plenty of olive oil. Squeeze the lemon into the pan and set aside. Serve with collard or mustard greens that have been cooked with bacon and hot pepper. Season the quail with the salt and pepper and set aside while you make the marinade.
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