By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Small game birds, such as quail and grouse, can be dry and tough, so they are suited to slow, moist methods of cooking. Wrapping the birds in bacon adds flavour and protects the flesh; tying helps to keep the birds in a neat shape. Marinating before cooking (see box) will help moisten, flavour and tenderize the flesh.
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