Quail Wrapped in Vine Leaves

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Quail have delicate flesh that can dry out in the oven. Here they are wrapped in vine leaves before roasting, to give flavour as well as keep the meat moist.


  • 4 rosemary sprigs
  • 4 quail
  • 2 tablespoons olive oil


  1. Preheat the oven to 180°C (350°F/Gas 4). Stuff a sprig of rosemary into each quail and then tie its legs together. Tuck the wings behind the back.
  2. Heat the olive oil in a large frying pan and add the quail. Brown them all over and then ad