Directions

1. Prepare the quails. I like to remove the necks for better presentation. Secure the legs together with some kitchen string.
2. Prepare the marinade for the quails. Mix the red wine with the tomato paste, sliced shallots and chopped carrot. Add some oil and season with salt and pepper. Place the quails in the marinade and let sit for at least 4 hours. It's best if you marinate them in a ziploc bag. Occasionally turn the ziploc bag from one side the other to marinate evenly.
3. Take the quails out of the marinade and pat them dry with some paper towels. Reserve the marinade and the vegetables.