Instructions

1. Soak the prunes in your chosen alcohol. Preheat the oven to 200°C.
2. Cut 1 strip of bacon into small cubes and roughly chop the chestnuts.
3. Pour some oil in a pan, fry the bacon pieces, then add the herbs and chestnuts and fry for 2-3 minutes.
4. Coarsely chop cut 2 pieces of prunes, add these to the bacon. (Leave the other two prunes soaking in alcohol).
5. Fill the quail’s cavity with the mixture, then warp it with 2 bacon strips. Season with pepper (no salt needed as smoked bacon is salty)
6. Repeat the above for each bird.
7. Put the quail(s) in a baking dish, tie the legs, then put the rest of the prunes around them, together with the marinade. Bake for about 30 minutes until the quail is light brown and the bacon is crispy. Don’t overcook it!