Vine roasted quail – Food & Home Magazine

Ingredients

• 24 sprigs of fresh thyme, stalks removed
• 200g butter, cut into 8 slices
• 1 garlic clove, cut into 8 thin slices
• 4 large quails
• 45ml (3 tbsp) olive oil
• salt and freshly ground black pepper,
• to taste
• 4 rashers streaky bacon
• 4 shallots (or 1 medium onion cut
• into quarters)
• 2 small bunches of Hanepoot grapes
• 125ml (½ cup) golden chicken stock