Quail wrapped in vine leaves

Quail wrapped in vine leaves

Ingredients

  • 4 rosemary sprigs
  • 4 quails
  • olive oil, for frying
  • 10ml (2 tsp) balsamic vinegar
  • 10ml (2 tsp) brown sugar
  • 4 vine leaves

Instructions

1

Preheat the oven to 170°C.

2

Stuff a rosemary sprig into each quail and tie its legs together.

3

Heat the olive oil in a frying pan and add the quails. Brown them all over and add the vinegar and sugar. Allow everything to bubble together. Remove from heat.

4

Blanch the vine leaves in boiling water for 15 seconds and wrap one around each quail. Put the wrapped quails in a roasting tin, seam-side down, and roast for 15 minutes. 5 Serve with potato rice, carrot ‘stoemp’ and veggies.

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