Quail Cacciatore

Recipe second for 4 people based on Quail - cooking method pan.

Preparation:

Preparation: Pluck the quails, flame them and remove their innards. Stuff them with a filling of butter, minced sage, nutmeg, minced garlic and cloves. Wrap the quails well in the bacon slices and sauté them in the pan, browning them perfectly. Sprinkle them with brandy, cover with the lid and continue cooking. At the end, bring a match to the pan and let the excess alcohol burn completely. Arrange the slices of hot polenta on a plate, place the quails on top, then serve.