If the quail is frozen defrost it overnight in the refrigerator.
Let come to room temperature - about 30 minutes
Preheat the oven to 500F.
Pat the quail dry with paper towels.
Truss the bird according to the instructions in the accompanying post.
Place a small sliver of orange in the cavity of each quail and add a little thyme or rosemary.
Brush with melted butter.
Sprinkle with salt and pepper.
Roast in a 500F degree oven for 10 minutes.
Remove from the oven and brush with the lavender balsamic glaze.
Return to the oven for 3 to 5 minutes, depending on the size of the quail.
Remove from the oven and set aside to rest for 10 minutes, loosely tented with aluminum foil.
Lavender Balsamic Glaze
Add the balsamic vinegar, the chardonnay, the orange juice, lemon slice, and rosemary sprig to a pan - I find that a high sided frying pan helps the glaze reduce faster.
Simmer the glaze until it is reduced by about ⅓ (5 to 10 minutes for me) It will thicken as it cools but does not need to be thick to use on the quail.
Set aside until needed.
Camembert Cheese Grits
In a large, heavy saucepan bring the water, cream, butter, and salt to a boil.
Slowly pour the grits into the saucepan, stirring constantly.
Cook according to the instructions on the package, about 5 minutes for quick grits, stirring constantly.
Stir in the cheese and continue to stir slowly until the cheese is completely melted into the grits.
Taste and adjust the salt.
If the texture of the grits is too thick for you add a little cream. If it's to think cook it a little longer, stirring constantly.
Clip kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity if desired.
Spoon a portion of the grits in a circle in the center of a plate.
Carefully add the glazed quail.
Spoon some more of the glaze over the top.
Sprinkle with pecans.
Best way to cook quail is to roast it at a high temperature for a short period of time. The quail will not be quite done when you take it out of the oven but will finish cooking during the resting time. This keeps the meat juicy.
When quail is done the meat is still going to be a little pink. Don't worry, it's done.
I like to put a little slice of citrus or fresh thyme (or both) in the cavity just to give it a little more flavor. Rosemary is also good for this.
Salt it a little more than you think you should. The salt will balance out the sweetness of the meat.
I truss the birds to maintain their shape. To do this just wrap some twine around the legs then back around the body so the quail looks like a tiny Thanksgiving turkey.
Since the birds were frozen I wouldn't refreeze any part of this dish.
If you're at home just eat it with your fingers. If you're at a restaurant it's usually got most of the bones removed - or choose something else on the menu.
Keep in mind that grits are bland and they'll diminish the flavor of anything you add to them. The Camembert makes them creamier and milder than my Cheddar Cheese Grits. Get a good Camembert that's good and ripe or the flavor will be lost completely.
Don't use a wine for cooking that you wouldn't drink!
Lavender balsamic vinegar is merely white balsamic that's been infused with lavender. Regular balsamic can be used instead.