Quail and Sherry Glaze

• 500 g (1 lb 2 oz) Quail Bones (Carcasses and Legs)
• 15

Sauté the quail bones in a heavy-based pan in the grapeseed oil and 50 g (1¾ oz) of butter until golden brown. Add the carrot, celery, onion and garlic and continue to sauté for 2 minutes. Deglaze wi