Roasted quail
Preparation 30 min, cooking 40 min, medium difficulty
8 quails, 8 slices of bacon, 1 tablespoon of juniper berries, 1 glass of white wine, 1 glass of broth, 100 g of butter, salt and pepper
Gut the quails, flame them, wash them and dry them. Season them externally and internally with salt and pepper and place 3-4 juniper berries and a peanut of butter in the belly; then close the openings with toothpicks and wrap them with the slices of bacon, which you will keep adherent with a binding.
Melt the remaining butter in a pan, add the quails and brown them; then sprinkle them with the remaining juniper berries, sprinkle them with wine and lower the heat. When it has evaporated slightly, wet the quails with a few tablespoons of hot broth and continue cooking for about 30 minutes, adding the remaining broth a little at a time.
Arrange the quails in a serving dish, sprinkle them with the cooking juices and serve immediately.