So, if you know me, or if you've read about it before, you may know that I always make my way back to Chicago with a cooler full of half shot up, half feathered quail.
Yea, I happen to have a dad who shoots shit. A lot. And hey, don't frown at me, when's the last time you saw Quail at the meat counter of Dominick's? Yea that's what I thought. A girl has got to get her game bird somehow, and eating around buckshot isn't so bad once you've got the hand of biting gently.
So, I thought, let's "create a stir" shall we. Let's see what the Kentuckians have to say about making this bird. (Note that my dad ALWAYS, without fail, fries his quail like it's KFC.) I consulted my newest cookbook, and they say it's Bacon wrapped Quail in a Shallot Sauce.
I say, "Well, ok then."
Quail in a Shallot Sauce
from Creating a Stir - In the Bluegrass and Beyond
4 dressed quail
salt and pepper
4 turkey bacon slices
1/2 cup melted butter
1 tablespoon Worchestershire Sauce
Juice from half a lemon
Rub the quail with the oil, salt and pepper and chill for 1 hour.
Wrap each quail breast in 1 piece of bacon.
Combine the melted butter, worchestershire sauce, and lemon juice, and brush on the bird.
Preheat the oven to 400 degrees and place the quail in a roasting pan to bake for 25 minutes. Serve quail with shallot sauce, to follow.
3-4 shallots diced
3/4 cup dry white wine
1/4 cup butter
2 tablespoons all purpose flour
1 1/2 cups chicken broth
salt and pepper to taste
Simmer the shallots in wine in a saucepan until they have reduced down to barely any liquid. Melt the butter in a heavy skillet and gradually add the flour to create a rue.
Gradually stir in the broth, stirring constantly until thickened. Add the shallots and season with salt and pepper.
And for the LOVE of Martha, watch your teeth kids!