Ingredients

4 Quails                                
4 oz green grapes, peeled and seeded
1 tablespoon butter               
4 tablespoons game stock
4 thin rashers of fat bacon     
2 tablespoons brandy
4 vine leaves

Method

Truss the birds .

Rub with salt and pepper and wrap each bird first in a vine leaf and then in fat bacon.

Saute the birds in the melted butter for 10 minutes

Remove the birds from pan and arrange in a heat-proof dish.

Add the grapes. Sprinkle with the fat and juices from the sauté pan and cook, uncovered, in a hot oven for 5 minutes.

Add the stock and brandy and return to the oven, covered, for a further 5 minutes, or until tender.