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.
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