As for the quail, cook it according to my directions here. But the quail are secondary to this gravy. You can choose to puree this or not. I prefer it pureed.
1Thai or other small hot chile, minced,or 1/4 tsp cayenne
1teaspoonminced fresh sage
1tablespoonflour
2/3cupblack coffee2/3
2/3cupchicken or other broth
1teaspoonsorghum syrup or other sweetener(see above)
Salt and black pepper to taste
Instructions
Cook the minced ham in a pan over medium heat until the ham is crispy and most of the fat has rendered. Remove about 3/4 of the ham and set aside.
Add the minced shallot, garlic and chile and cook, stirring often, until translucent, about 2 minutes. Add the flour and mix well. Cook this, again stirring often, for 5 minutes.
Add the minced sage and stir well. Add the coffee and broth, little by little, stirring constantly to incorporate it. Bring this to a gentle simmer. Add the sorghum syrup and mix well. Allow this to cook until the gravy has the consistency of melted ice cream. Add salt and black pepper to taste.
If you want, pour everything into a blender and puree. As for the remaining ham, I like to sprinkle that over whatever I am eating the gravy with.