12 slices of bacon
1 large bunch of white grapes
1 glass of white wine
The quails —clean and empty— are seasoned inside and out with salt and pepper.
Next, they are wrapped with the bacon slices, tied, placed in a casserole with a small glass of oil, and fried until golden brown.
Next, the wine is poured in and the casserole is kept over high heat until it is reduced.
At that point, add a cup of broth and continue cooking for another 15 minutes.
In addition, the grapes are washed, the skin and seeds are removed, they are slightly crushed and the juice they release is collected.
When the quail are tender, they are placed in a source, the strings and the bacon are removed and they are reserved to the heat.
Add a tablespoon of flour and the juice of the grapes to the cooking sauce, put it over low heat, and stir without stopping; more broth can be added if necessary.
Finally, the grapes are added and everything is sautéed well together.
This preparation is poured over the quails and they are served immediately.