Stewed quails

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This recipe is based on a combination of Spanish recipes for quail. In Spain, they seem to be eaten much more than they are in the UK.

Ingredients

• 4 tablespoons oil
• 8 quails
• 8 rashers of streaky bacon
• 3 medium onions, peeled and diced
• Garlic, to taste, chopped
• 2 teaspoons dried oregano
• 150 ml dry cider or white wine
• 1 litre hot vegetable or chicken stock, or enough to cover
• Seasoning
• Parsley to garnich, coarsely chopped

Method

1. Heat the oil in a saucepan.
2. Wrap a rasher of bacon around each quail and add to the pan with the onion.
3. Cook until all sides of the [quails]] are beginning to brown, the stir in the garlic and oregano.
4. Cook for a few minutes until the garlic is golden.
5. Add the cider or wine, the stock and seasoning.
6. Cover, and simmer for about 45 minutes until the quails are cooked.

Serving suggestions

Garnish with the parsley and serve with fried potatoes and/or salad.

Chef's notes

We added 1 bulb of garlic for 2 quails, but vary the quantity as desired. We used back bacon which is too short really and fell off the quails as they were browning.