Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans

4 partially boned quail
4 rashers bacon
1 table spoon olive oil
6 cloves garlic
1 red onion
8 small pinkeye’s
4 long sprigs tarragon
2 tsp butter
Salt and pepper

To prepare the quail rub both sides with butter, and season with a sprinkle of salt and pepper, wrap the quail up in bacon with the tarragon between the skin of the quail and the bacon.
Peel the garlic, leave whole, peel and cut the onion into large wedges, and place these on the base of a heavy base baking tray with the olive oil and the scrubbed pinkeye’s. Trim both ends of the green beans.
Bake for about 35 minutes. Add the green beans after about 30 minutes for the last 5 minutes