Quail on a spit in bacon and grape leaves, step by step recipe with photo

Wild quails are very different from those grown in captivity. True, they have even less meat, but there is no fat at all, but the taste is much more intense. Bacon protects them from overcooking, and grape leaves give an interesting flavor and do not allow juice to leak.

Quail on a spit in bacon and grape leaves

INGREDIENTS

  • 6 prepared wild quails
  • 6 large or 12 small vine leaves
  • 6 large long slices of bacon
  • 1.5 tbsp. l butter
  • ground hot red pepper
  • salt
  • bread for serving, optional

STEP-BY-STEP COOKING RECIPE

Step 1

Photo of the preparation of the recipe: Quail on a spit in bacon and grape leaves, step number 1

Dry the quail with paper towels, rub inside and out with salt and pepper.

Step 2

Photo of the preparation of the recipe: Quail on a spit in bacon and grape leaves, step number 2

Spread grape leaves on the work surface and coat each of them with a thin layer of softened butter. Wrap with leaves (1 large or 2 small) of each quail.

Step 3

Photo of the preparation of the recipe: Quail on a spit in bacon and grape leaves, step number 3

Then, over the leaves, wrap the quail with slices of bacon so as to cover the entire carcass.

Step 4

Photo of the preparation of the recipe: Quail on a spit in bacon and grape leaves, step No. 4

Tie the carcasses with twine and put them on skewers (skewers) – two carcasses per skewer.
Light the grill or coals in the grill (they should turn up with white ash).
Put the quails and cook, constantly turning, for 20-30 minutes, depending on the size.
Remove the finished quail from the skewer. You can serve them this way: remove the twine, remove the bacon and grape leaves (they are usually not eaten, but some like them). Slices of bacon put on pieces of toasted bread and serve with quail.

Mistress note

Wild quails are very different from those grown in captivity. True, they have even less meat, but there is no fat at all – but the taste is much more intense. Bacon protects them from overcooking, and grape leaves give an interesting flavor and do not allow juice to leak.




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