* 4 tablespoons Oil
* 8 oven-ready 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===
* Heat the Oil in a saucepan.
* Wrap a rasher of Bacon around each quail and add to the pan with the Onion.
* Cook until all sides of the quails are beginning to Brown, the stir in the Garlic and Oregano.
* Cook for a few minutes until the Garlic is golden.
* Add the Cider or Wine, the Stock and seasoning.
* Cover, and Simmer for about 45 minutes until the quails are cooked.

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