Champagne Quail



  • 4 to 6 Quail dressed, skinned, and halved (down backbone from head to tail)
  • 1 Bottle Champagne (not the cheapest, not most expensive....I like to use Korbel)
  • Several slices of Bacon
  • Butter


  1. Wrap each Quail half with 2 slices of bacon and toothpick in place.

  2. Heat butter in a frying pan on medium high heat

  3. Place birds in pan and brown them lightly

  4. Remove birds from pan and transfer them to a baking dish

  5. Cover birds about 3/4's with Champagne

  6. Cover baking dish with foil and place in 350 degree oven for 30 to 45 minutes until done



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