Ingredients:
8 Quails, cleaned and ready to cook
6 oz. Butter
10 Fresh Sage Leaves, finely cut
6 Slices of Bacon
2 Cloves of Garlic, peeled and cut in quarters
2 Tbs Olive Oil
Salt and Pepper

Method:
In a deep sauté pan over medium heat, melt 2 Tbs of butter with 1 Tbs of olive oil. Place the quails in the hot pan and color each side to a golden brown finish. Remove and let them cool down, keep the pan warm on the side.

Prepare the sage butter with the remaining soft butter and the finely cut sage leaves (use a sharp scissor to achieve the best cut). Mix the two ingredients with a fork, stuff each quail with the sage butter and a piece of garlic. Around each quail wrap one slice of bacon and secure it with a toothpick

Place the pan on medium heat. When hot, add some more olive oil. Place each quail and cook for 15-20 minutes in a hot 350 degrees oven.

Serve on a platter with some roasted Yukon gold “20 Karats” potatoes and some rocket (arugula) lettuce. Pour over the cooking juices.