Honey-Cured Bacon Wrapped Quail with
Saffron & Wild Mushroom Risotto

By Chef Stephen Smith, Albion River Inn, Albion, CA

Serves 4

Quail Ingredients:
8 - (4 oz.) Quail (whole, bone-in)
8 pcs. Bacon

Marinade Ingredients:
2 tbls. Garlic (minced)
2 tbls. Shallots (minced)
2 tbls. Ginger (minced)
3 oz. Kikkoman Soy Sauce
3 oz. Burgundy Wine Vinegar
6 Fresh Thyme Sprigs
1 tbls. Brown Sugar
1 oz. Butter (whole, for finishing sauce)

Method for Marinade:
In a small, combine all ingredients except for butter & whisk until incorporated

Method for quail:
Wrap bacon around the birds at the bottom of the breast, just above the legs. Fold wings back so the birds rest level. Place breast down in shallow pan and pour marinade over.
Let marinade for at least 8 hours or overnight at the longest.

Cooking technique:
Remove birds from marinade and place on shallow baking sheet. Pour marinade over birds (enough to baste, you can always add more). Place bird in preheated 425° degree oven and cook for 20 minutes basting once after 10 minutes. Remove from oven and place birds on plate or platter. Place the leftover marinade from the baking pan in a small sauté pan. Bring to a boil and remove from heat, swirl in whole butter until melted and pour sauce over birds.

Other Great Chef Recipes:
Crusted Ahi

Grilled Prawns

Honey-Cured Bacon Wrapped Quail with
Saffron & Wild Mushroom Risotto

Other Related Links:
Albion River Inn













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