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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
MethodUsing 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.
Nutritional facts Per each of 8 servings: about
- Sodium 492 mg
- Protein 30 g
- Calories 455.0
- Total fat 32 g
- Potassium 466 mg
- Cholesterol 107 mg
- Saturated fat 11 g
- Total carbohydrate 10 g
- Iron 39.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 7.0