2 fresh limes
8 whole quail (these are normally between 4 and 8 ounces each)
Freshly ground black pepper
1 tablespoon olive oil
2 shallots, minced
1 cup dry red wine
8 fresh figs, chopped
8 dates, chopped
Salt and freshly ground black pepper
1/2 cup olive oil
2 tablespoons minced fresh rosemary leaves
2 tablespoons minced fresh thyme leaves
2 teaspoons salt
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