 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 2 quart baking dish
Servings: 2
|  | | 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) |
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