Rinse and dry the quail, then cut along the breast. Cover the carcasses with foil and beat off a little with a hammer, the carcass should be flat.
Crush the juniper berries with a knife. Season the carcasses and salt to taste, add the juniper berries and leave to marinate for 1 hour.
Pour a little oil into the pan, place the quail carcass to start with the cut down, cover the pan with a smaller diameter, place the load on the lid and fry over low heat for about 5 minutes. Then flip over to the second side and also cook under load.
Then remove the load from the bird, add the butter and fry the quail until tender. Sprinkle with chopped herbs before serving.