For the game bird lovers, I made this last night and it was yum. I served it with some roasted asparagus.

4 tablespoons butter softened
2 cloves of garlic crushed
2 Tbsp fresh parsley finely chopped
2 Tbsp fresh basil finely chopped
4 quail
12 sprigs fresh thyme
6 slices of prosciutto
2 Tbsp olive oil
2 Tbsp lemon juice

Preheat oven to 425 (400 if fan forced)

1. Combine butter, basil, parsley and garlic in a small bowl.

2. Wash quail inside and out under cold water. Pat dry with paper towel. Cut necks off if they are there. Loosen skin between breast and skin by sliding fingers between skin and breast, gently. Push an 1/8 of butter mixture between skin and breast. Do this with every quail, so after 4 you should have 1/2 the butter mixture remaining.

3. Place one thyme sprig and half a slice of prosciutto inside cavity. Take one slice of prosciutto and wrap it around quail. Do this with all four. You can secure prosciutto with a toothpick, but I didnt bother.

4. Place quail and in a baking dish. Combine oil and lemon juice. Drizzle quail with this mixture. Put in oven and roast (uncovered) for 15 minutes. Brush quails with pan juices and top with remaining thyme sprigs. Roast uncovered for 10 more minutes until browned.

5. Serve quail with remaining herb butter.

ETA- Serves two if you like two birds each or you can serve one per person as an appetiser. Watch out for small bones.