8 quail
2 c. dry lentils
salt and pepper to taste
8 thin sheets of pork fat
4 Tbsp. butter
2 carrots
6 shallots, chopped
2 herb sacks(containing parsley, rosemary, thyem, peppercorns, and a sliver of garlic)
1c. dry white wine
1 c. game or chicken stock
2 c. onion, chopped

8 quail 2 c. dry lentils 8 thin sheets of pork fat 4 Tbsp butter 2 carrots 6 shallots, chopped 2 herb sacks(containing parsley, rosemary, thyem, peppercorns, and a sliver of garlic) 1 c. dry white wine 1 c. game or chicken stock 2 c. onion, chopped

Soak the lentils in water overnight. Season quail with salt and pepper inside the cavity and outside. Wrap the birds with the pork fat. Secure fat, legs and wings with cooking twine. Melt the butter in a large dutch oven. Add the quail to the butter and brown evenly on all sides over medium high heat. Add carrots, shallots and one herb sack. Combine the wine and stock in a small bowl and pour over the quail. Cover and simmer for one and a half hours. Drain the lentils and place them in a large sauce pan. Cover the lentils with cold water and add the remaining herb sack and onion. Bring lentils to a boil. Reduce the heat, cover and simmer for 40 minutes. Drain the liquid from the lentils, remove herb sack and keep hot. Transfer the quail to a serving platter and surround with lentils. Strain the liquid from the quail pot and spoon over the birds and serve.