Summary

Ingredients

• 8 quail (s), meaty
• 16 juniper berries, pressed down
• 8 slices bacon, mixed (thin )
• 8 slices toast
• 50 g butter
• salt and pepper
• some cognac to flambé

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Instructions

1. Preheat the oven to 200 ° C. Rub the quail lightly with salt and pepper. Place 2 juniper berries in each quail. Wrap the quail with the bacon slices to protect the tender breast meat.
2. Brush the bread slices with butter and place a slice on each quail. Fry on the drip pan in the oven over high heat for approx. 15 minutes.
3. If you like, you can remove the bread slices after taking them out of the oven, pour warmed cognac over the quail and flambé. Place the bread slices on a preheated plate and put the quail back on.