Cailles Morvandelles aux Raisins

Wild quail were once abundant in the Morvan, the heart of Burgundy, so it was natural to cook them with vine leaves, which add a bitter touch, and grapes, for sweetness. Nowadays most quail are farmed like chickens. Two quail per person are the usual serving. The same recipe can be made with young pigeons or, in North America, squab or rock cornish hens.