Bacon-wrapped quail with grape sauce

  • 45 mins cooking
  • Serves 4
  • Print


Bacon-wrapped quail with grape sauce
  • 4 quails
  • 1 lemon
  • 20 gram butter
  • 4 rindless bacon rashers
  • 1/3 cup (80 millilitres) muscat
  • 250 gram green beans
  • 1/2 cup (125 millilitres) chicken stock
  • 150 gram fresh muscatel grapes, halved


Bacon-wrapped quail with grape sauce
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Discard necks from quails. Wash quails under cold water; pat dry with absorbent paper.
  • 3
    Halve lemon; cut one lemon half into four wedges. Place one lemon wedge and a quarter of the butter inside each quail. Tuck legs along body, wrapping tightly with bacon rasher to hold legs in place.
  • 4
    Place quails in medium flameproof casserole dish; drizzle with one tablespoon of the muscat and juice of remaining lemon half. Roast, uncovered, about 25 minutes or until quails are browned and cooked through. Remove quails from dish; cover to keep warm.
  • 5
    Meanwhile, boil, steam or microwave beans until tender; drain. Cover to keep warm.
  • 6
    Return dish with pan liquid to heat, add remaining muscat and stock; stir until sauce boils and reduces to about ½ cup. Add grapes; stir until heated though. Serve quail on beans topped with grape sauce.

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