INGREDIENTS:
- 8 quail
- 1/2 cup butter
- 4 tbsps lemon juice
- 1/2 lemon peel, minced
- 1/4 cup diced garlic
- 1/4 cup sliced green onions
- 8 slices bacon
- 1/4 cup chopped parsley
- salt and black pepper
- Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 350 degrees F. In a 10-inch cast iron skillet, melt
butter over medium-high heat. Add lemon juice, peel, garlic and
green onions. Sauté 3-5 minutes or until vegetables are wilted.
Wrap bacon strip around each quail breast and hold in place with
a toothpick. Place quail, breast side up, in a 9" x 12"
baking pan and drape with foil. Thoroughly baste each bird with
butter sauce. Bake for 20 minutes, basting occasionally, to prevent
birds from drying out. After 20 minutes, remove foil, turn birds
breast side down and brown 10 additional minutes. Remove birds and
keep warm. For gravy, dissolve 1 teaspoon of corn starch in ½
cup warm water and add to drippings in baking dish. Stir over low
heat, reduce to ½ volume and adjust seasonings if necessary.
Return birds to baking dish and baste with gravy prior to serving.
Garnish with parsley. |
