Bacon Wrapped Quail

Name: Bacon Wrapped Quail
Cook time: 50 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 8 quail; 12.32 ml salt, divided; 7.39 ml ground black pepper, divided; 4.92 ml dry mustard; 2.46 ml garlic powder; 8 slice bacon; 1 lemon, quartered; 59.16 ml unsalted butter, softened and divided; 14.79 ml all-purpose flour; 1419.54 ml fresh mushrooms, sliced; 4.92 ml garlic; 118.29 ml dry white wine; 473.18 ml chicken broth; 2.46 ml dried thyme

Submitted by SB61287

"Found this recipe in "Cooking with Paula", Jan/Feb 2008 issue."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 8

ingredients

8 quail
12.32 ml salt, divided
7.39 ml ground black pepper, divided
4.92 ml dry mustard
2.46 ml garlic powder
8 slice bacon
1 lemon, quartered
59.16 ml unsalted butter, softened and divided
14.79 ml all-purpose flour
1419.54 ml fresh mushrooms, sliced
4.92 ml garlic
118.29 ml dry white wine
473.18 ml chicken broth
2.46 ml dried thyme

directions

Preheat oven to 350. Lightly grease a deep roasting pan. I.
In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.
Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.
Bake for 16 minutes; broil for 8 minutes to brown the skin.
In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.
Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens,.