Quail with Grapes
Cailles Morvandelles aux Raisins
Wild quail were once abundant in the Morvan, the heart of Burgundy, so it was natural to cook them with vine leaves, which add a bitter touch, and grapes, for sweetness. Nowadays most quail are farmed like chickens. Two quail per person are the usual serving. The same recipe can be made with young pigeons or, in North America, squab or rock cornish hens.
Wild quail were once abundant in the Morvan, the heart of Burgundy, so it was natural to cook them with vine leaves, which add a bitter touch, and grapes, for sweetness. Nowadays most quail are farmed like chickens. Two quail per person are the usual serving. The same recipe can be made with young pigeons or, in North America, squab or rock cornish hens.
Find all the pictures we have received for this Quail with Grapes recipe.
You can also send us your own pictures for this recipe by clicking on the link below.