Game Birds Mediterranean Style

Instructions

1. 1

   Season the birds inside and out with salt and pepper.

2. 2

   Heat the olive oil in a big saucepan for which you have a cover, over medium-high heat. Saute the crushed garlic cloves until they brown around the edges, then remove and reserve them.

3. 3

   Add the birds to the pan and brown them all over. Remove the birds. Pour out the oil and wipe the pan clean with a wad of paper towels. Replace the birds in the pan.

4. 4

   In a second saucepan, add the steak sauce to the chicken stock and bring it to a light boil. Pour it over the birds in the pan, and return to medium heat. Add all but two of the garlic cloves, plus the honey, thyme, and a little salt and pepper. Bring it up to a boil, then lower to a simmer. Cover the pan and cook for about 40 minutes for the quail, about 1 hour and 10 minutes for the Cornish hens.

5. 5

   Place the birds in a serving dish deep enough to contain all the sauce. Remove all the other ingredients (except the thyme, which you discard) to a blender or food processor and puree. Add 1/4 cup of water if needed to help things along.

6. 6

   Strain the sauce into a clean pan and bring to a boil. Add the parsley, the zest, and the fish sauce. Chop the two cloves of garlic left over from the first step and add them. Cook for a minute, then add the tomatoes. When they soften, serve the sauce over the birds.