Quail with grapes

4 servings


Preheat the oven to 190 ° C. Heat the oil in a heavy ceramic saucepan wide enough to fit all the quail into a single layer. Put the onions and carrots in a saucepan and place on a heat for 4-5 minutes. Pepper and salt the quail outside and inside, place a slice of bacon on each and tie with thread. Place the quail on the vegetables and bake in the oven for 30 minutes. Simultaneously, using a mortar and pestle, grind the peppercorns and garlic, then add half the grapes, nutmeg, wine and brandy. Pour the mixture over the quails and leave over the heat for 30 minutes, pouring gravy over them occasionally. Add the rest of the grapes, then gently drain the gravy into a saucepan. Put the quail in a warm place. Boil the liquid until thickened, then salt and pepper to taste. Transfer the quail, ham, vegetables and grapes to a heated dish and pour over the sauce.