Roasted Quail Recipe

Servings:
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Ingredients
  • 2 quail, thawed
  • 2 slices bacon, more if desired
  • 6 green onions
  • fresh parsley
  • 1 fresh lemon
  • CURRANT WINE SAUCE:
  • 4 tablespoons currant jelly
  • 1 tablespoon sugar
  • 1 tablespoon dried orange peel (or 2 tablespoons fresh orange peel)
  • 2 teaspoons port wine
  • 2 teaspoons frozen orange juice concentrate
  • 1 tablespoon fresh lemon juice
  • 1 pinch salt (optional)
Container: 2 quart baking dish
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Preheat oven to 400ºF.  Spray baking dish with no-stick cooking spray.
  • Wrap bacon around quail.  Stuff  3 green onions and a small amount of fresh parsley inside each quail. Place quail in prepared baking dish.
  • Bake 25-30 minutes. Baste every 10-15 minutes with fresh lemon juice. Serve on a bed of rice or pasta of your choice.
  • Garnish with lemon wedges and drizzle currant wine sauce over top of desired.
  • Currant Wine Sauce: In a small bowl, combine jelly, sugar and orange peel. Beat until smooth. Add wine, orange juice and lemon juice. Blend well. Season with salt if desired. Makes approximately 1/2 cup, enough for 4 small birds. Doubles easily. Serve at room temperature.
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