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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. Lenora Picolet, Dwight, Kansas Ingredients:
4 bacon strips, halved |
8 quail (about 2 pounds) |
1 cup shredded carrots |
1/2 cup sliced green onions |
1/2 cup minced fresh parsley |
2-1/2 cups chicken broth |
1 cup uncooked long grain rice |
1/2 teaspoon salt |
1/4 teaspoon lemon-pepper seasoning |
Directions:
1. In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked. Yield: 4 servings.
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