• 2 boned Quail Per serving
  • sweet Grapes to stuff
  • Bacon to lard quail
  • white wine


Season Qail inside and out with s&P and thyme
Stuf with grapes and then wraap with bacon and secure with a pick. In a very hot pan brais the quail with white wine until med to well say 160 internaly

serve on a bed of Polenta

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Submitted 6/13/05.
Source: Gorgio Baldy
Submitted By: Timothy Banning
Quail Stuffed With Grapes