Casserole of Quail with Grapes Recipe

By TogAdmin Published: April 10, 2013



    1. Truss the birds.
    2. Rub with salt and pepper and wrap each bird first in a vine leaf and then in fat bacon.
    3. Saute the birds in the melted butter for 10 minutes
    4. Remove the birds from pan and arrange in a heat-proof dish.
    5. Add the grapes. Sprinkle with the fat and juices from the sauté pan and cook, uncovered, in a hot oven for 5 minutes.
    6. Add the stock and brandy and return to the oven, covered, for a further 5 minutes, or until tender.
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