Season with salt and pepper the quail, previously macerated with vinegar and herbs for about 30 minutes.
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| Ingredients to make quail in casserole: |
| 4 quail 200 g beicon in slices some branches of thyme and laurel leaves |
Ingredients to make quail in casserole:
2. tie them with bramante. Heat the oil and fry the quail for a few minutes until they brown a little on all sides.
3. Remove them and place them in a wide source.
4. Chop the onions and peel and cut the carrots.
5. Fry them in bird oil.
6. Add to the quail, along with the beicon, the wine and a green leaf.
7. Cover and cook over approximately 25 minutes.
