Smothered Quail

The Glory of Southern Cooking, James Villas

• Ready In: 1 hr 30 mins
• Serves: 6

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.