 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
The Glory of Southern Cooking, James Villas Ingredients:
12 dressed quail |
salt |
fresh ground black pepper |
1/2 cup gin |
1/2 cup vegetable oil |
1 large onion, chopped |
1 cup chopped celery leaves |
1 teaspoon dried tarragon |
tabasco sauce, to taste |
8 tablespoons butter |
12 slices bacon |
12 toast, triangles |
Directions:
1. Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
2. In a mixing bowl, whisk together the gin and oil until well blended.
3. Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
4. Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
5. Preheat oven to 350°.
6. Remove the quail from the marinade and wipe dry with paper towels.
7. Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
8. Repeat with the remaining butter and quail.
9. Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
10. On a large serving platter, arrange each quail on a toast triangle and serve.
|
|