5 T. olive oil

6– 12 boneless quail

6 slices of bacon

6 – 12 large bell peppers

¼ C. (½ stick) butter

salt

Sauce:

1 onion, finely chopped

20 grapes, peeled and seeded

5 T. red wine

5 T. white wine

a little meat sauce

1 bay leaf

 

Preheat the oven to 400°F. Heat the oil in a skillet. Add the quail and cook over low heat, turning occasionally, for a few minutes, but do not let them brown. Remove the quail from the pan and reserve the oil. Lightly season the quail with salt and put a slice of bacon into the cavity of each one. Cut out the stalks and remove the seeds from the bell peppers. Put each quail into a bell pepper and add a little butter. Put into an ovenproof baking dish and bake for about 1 hour. Meanwhile, make the sauce. Reheat the oil in the skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the grapes, red and white wine, meat sauce, and bay leaf, season to taste with salt, and cook for 10 minutes. Remove and discard the bay leaf. Serve the quail in the bell peppers and offer the sauce separately.