Roast quail and grapes from the vine

Cailles rôties aux raisins

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

In the autumn, when these birds are at their best, you will see them on many menus. Traditionally they are game birds, but often they are farmed due to the high demand for them. Served with grapes plucked fresh from the vine, this makes a beautifully easy but tasty dish.


  • 4 quail
  • 4 bay leaves
  • bunch of fresh thyme
  • 4</


Preheat the oven to 190°C/375°F/Gas 5. Stuff each quail with a bay leaf and small sprig of thyme and wrap in a rasher of bacon. Rub with the oil and seasoning, place in a small roasting tin and roast