Quails Roasted in Vine Leaves with Brandy

Name: Quails Roasted in Vine Leaves with Brandy
Yield: Serves 4
Cuisine: British
Ingredients: 8 quails, rinsed; olive oil; 50 ml brandy; 450 ml chicken stock; 4 slices of fried bread, halved; salt and pepper; salt and pepper; 8 vine leaves (1 x 225 g vacuum pack); 8 vine leaves (1 x 225 g vacuum pack)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is a recipe from our forager Raoul’s family cookbook, one of many great dishes he has shared with us over the years.

Ingredients

8 quails, rinsed
salt and pepper
8 vine leaves (1 x 225

Europe
United Kingdom
Main course
February
Winter
January

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Season each quail, wrap in a vine leaf, drizzle with a little olive oil and put in a roasting tin. Roast in the preheated oven for about