Quail well my obsidium feathers. Inside (without viscera) salt, pepper, stuffed with garlic and herbs (Bay leaf, rosemary, thyme, sage).

In non-stick saucepan, fry the bacon, cut into pieces. Add more spices. Fry the quail until Golden brown.

Add white wine, bouillon cube. After 10 minutes add a glass of water. Simmer until tender, until the meat is tender and the sauce thickens (another 10-20 min). Can be served with any vegetable side dish (very interesting with the Yam, that is the American potatoes, the recipe of which will be placed as soon as will be time). Bon appetit!