Quail with Bacon and Apricots

By Recipes adapted by The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	455455 cal
pro	30 g30g pro
total fat	32 g32g total fat
sat. fat	11 g11g sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	107 mg107mg chol
sodium	492 mg492mg sodium
potassium	466 mg466mg potassium
% RDI:	-
calcium	33 calcium
iron	3939 iron
vit A	1313 vit A
vit C	77 vit C
folate	55 folate

By Tammy Gil, Ossoyos, B.C.
Cook of the Year 2009 Winner, Poultry category

Tammy's husband is a hunter who brings home quail, and she has developed her recipe using local ingredients, such as apricots and wine, as well. However, here she uses farmed quail (not the day's catch, which requires removing the shotgun pellets inside). Tammy makes this dish when she has friends for dinner, because she brings the pan right to the table, and eating it requires using fingers and lots of napkins. She serves it with rustic bread and rice pilaf.

Ingredients

8 quails , (preferably jumbo)8 8quailquails, (preferably jumbo)
1/4 cup olive oil 1/4 1/4cup cupolive oil
6 cloves garlic , minced6 6cloves garlic, minced
4 tsp minced fresh rosemary 4 4tsp tspminced fresh rosemary
1/2 tsp pepper 1/2 1/2tsp tsppepper
8 slices bacon , diced8 8slices bacon, diced
1 onion , diced1 1oniononions, diced
1 rib celery , diced1 1rib celery, diced
2 bay leaves 2 2bay leafbay leaves
1 cup dry white wine 1 1cup cupdry white wine
12 dried apricots , diced12 12dried apricotdried apricots, diced
1 tsp salt 1 1tsp tspsalt
1 tsp paprika 1 1tsp tsppaprika
1 tsp chopped fresh parsley 1 1tsp tspchopped fresh parsley

Preparation

Using scissors, cut backbones from quail. On cutting board, press quail with hand to flatten slightly. Cut in half through breastbone; transfer to large glass bowl. Add half each of the oil, garlic and rosemary, and the pepper; toss to coat. Let stand to marinate for 20 minutes.

Heat large heavy shallow Dutch oven or braiser over medium-high heat; brown quail, in batches. Remove to plate. Wipe out pan.

Heat remaining oil in pan over medium heat; fry bacon until browned. Add onion, celery, bay leaves and remaining garlic; cook until softened, about 10 minutes. Stir in wine and 1/2 cup (125 mL) water; add apricots, salt, paprika and remaining rosemary. Return quail and any accumulated juices to pan, spooning sauce over top.

Cover and cook in 375°F (190°C) oven, basting occasionally, until sauce is reduced and juices run clear when quail are pierced, about 45 minutes. Uncover and broil until quail are browned, about 5 minutes. Discard bay leaves. Garnish with parsley.

Additional information : Wine Pairing: rich British Columbia Pinot Gris or a lighter-style Pinot Noir

Source : Canadian Living Magazine: November 2009