Soused quail legs
1· Season the quail legs. Peel the garlic. Peel the carrot and onion and chop them. Heat the oil in a frying pan, fry the quail legs and remove them with a slotted spoon. Reserve.
Quail legs, black pepper and salt, garlic, carrot, onion and olive oil
2· Brown garlic, add vegetables, spices, peppercorns and paprika, re-incorporate reserved quail legs and water all with vinegar. Let it boil. Add the wine and cook for 10 minutes more.
Peppercorns, paprika, vinegar and wine