• 4 to 6 Quail dressed, skinned, and halved (down backbone fron 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

This is one of the finest recipes for Quail I have ever prepared.