Pan-roasted quail with garlic and ginger

From time to time, you just have to cook with what you have in the house. I had bought several quail as they were on offer and I did not want to follow a traditional Italian recipe again, as nice as that one is.
I had a piece of ginger lying around and some unfinished white wine. Garlic and onion is usually available in the storage room. And I still had some of the sage leaves I had dried in the summer.

Ingredients (for two)

• Four quail
• Four cloves of garlic
• One onion
• 4 cm of ginger root
• A glass of white wine
• Olive oil
• Butter
• White pepper
• Pinch of Japanese pepper

Steps

1. Clean the quail and put a leave of sage inside them. Heat butter and olive oil in a casserole, then add the quail and roast on all sides for some 15 minutes.
2. Meanwhile cut the ginger, garlic and onion.
3. Add white wine to the pan, add the other ingredients, lower the heat, close the lid and leave for another 20 to 30 minutes. Turn occasionally.
4. Take the quail out of the pan, put them on a serving dish and sprinkle with white pepper and Japanese pepper (a red spicy mixture with pieces of algae).
5. Reduce the cooking liquid in the pan until you get a syrupy sauce. Add this to the quail and serve.