Roast Quail

I have a couple of quails I should eat so I decided to roast them. I boned the upper part of the birds, salt and peppered, and then rolled them up with slices of fresh shiitake mushrooms in them. To make it more tasty and moist, I wrapped the whole package with bacon. The bones and wings were browned and then a stock was made with some thyme and the stems of the mushrooms. The birds were roasted at convected 400℉. The pan is then deglazed with red wine and then the stock. After much reducing, I added a little balsamic vinegar, a couple twists of black pepper and a touch of butter to finish the sauce. As tasty as it looks!