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Quail with Raisins and Bacon


Rate this recipe 4.8/5 (65 Votes)


  • 4 quail
  • 2 shallots
  • 5-6 oz smoked bacon
  • 1 bouillon cube
  • Half a bowl of big raisins
  • Strong alcohol (Cognac, Calva ...)


Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Put the raisins in a bowl and cover with the chosen alcohol. Cover and let stand for 12 hours.

Step 2

Heat a little oil in a pan put the chopped shallots and smoked bacon, brown. Meanwhile tie the quail.

Step 3

Remove the shallots and bacon and brown the quails on each side. Dissolve bouillon cube in a bowl of hot water.

Step 4

Place the raisins in a colander but save the juice. In a casserole, add the quail, shallots, bacon, raisins, the water with bouillon and half of the alcohol.

Step 5

Cover and cook over low heat for half an hour. Turn quail half-cooked. Add a little hot water if during cooking it has evaporated.

Step 6

Cook rice.

Step 7

When everything is cooked, prepare the plates. Arrange quail.

Step 8

Make a dome of rice and top with the filling. (Drizzle with the rest of Alcohol and flambé). Taste.

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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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