Bacon-wrapped quail with grape sauce
Feb 28, 2011 1:00pm- 45 mins cooking
- Serves 4
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Ingredients
Bacon-wrapped quail with grape sauce
- 4 quails
- 1 lemon
- 20 gram butter
- 4 rindless bacon rashers
- 1/3 cup (80 millilitres) muscat
- 250 gram green beans
- 1/2 cup (125 millilitres) chicken stock
- 150 gram fresh muscatel grapes, halved
Method
Bacon-wrapped quail with grape sauce
- 1Preheat oven to 200°C/180°C fan-forced.
- 2Discard necks from quails. Wash quails under cold water; pat dry with absorbent paper.
- 3Halve lemon; cut one lemon half into four wedges. Place one lemon wedge and a quarter of the butter inside each quail. Tuck legs along body, wrapping tightly with bacon rasher to hold legs in place.
- 4Place quails in medium flameproof casserole dish; drizzle with one tablespoon of the muscat and juice of remaining lemon half. Roast, uncovered, about 25 minutes or until quails are browned and cooked through. Remove quails from dish; cover to keep warm.
- 5Meanwhile, boil, steam or microwave beans until tender; drain. Cover to keep warm.
- 6Return dish with pan liquid to heat, add remaining muscat and stock; stir until sauce boils and reduces to about ½ cup. Add grapes; stir until heated though. Serve quail on beans topped with grape sauce.
