Roasted Quail with Cherry and Red Wine Sauce

Ingredients

Sauce

• 1 teaspoon (5 ml) cornstarch
• 1 teaspoon (5 ml) water
• 1/4 cup (60 ml) honey
• 1 cup (250 ml) red wine
• 1 cup (250 ml) chicken broth
• 1/4 teaspoon (1 ml) cracked black pepper
• 1 clove
• 1/4 cup (60 ml) dried cherries

Quail

• 3 large quail, partially boned and halved (see note)
• 2 tablespoons (30 ml) olive oil
• Salt and pepper