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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Found this recipe in Cooking with Paula , Jan/Feb 2008 issue. Ingredients:
8 quail |
2 1/2 teaspoons salt, divided |
1 1/2 teaspoons ground black pepper, divided |
1 teaspoon dry mustard |
1/2 teaspoon garlic powder |
8 slices bacon |
1 lemon, quartered |
4 tablespoons unsalted butter, softened and divided |
1 tablespoon all-purpose flour |
6 cups fresh mushrooms, sliced |
1 teaspoon garlic |
1/2 cup dry white wine |
2 cups chicken broth |
1/2 teaspoon dried thyme |
Directions:
1. Preheat oven to 350. Lightly grease a deep roasting pan. I.
2. In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.
3. Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.
4. Bake for 16 minutes; broil for 8 minutes to brown the skin.
5. In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
6. In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.
7. Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens,.
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