Bacon-wrapped quail with grape sauce
Ingredients Method 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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 quails
- 1 lemon
- 20 grams butter
- 4 rindless bacon rashers
- 1/3 cup (80 millilitres) muscat
- 250 grams green beans
- 1/2 cup (125 millilitres) chicken stock
- 150 grams fresh muscatel grapes, halved
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