400. PISTACHIO-STUFFED, BACON-WRAPPED QUAIL

serves four


4 semi-boneless quail
6 slices of room temperature bacon
2 ounces of chicken breast
1/2 cup of chopped chives
1/2 cup of toasted pistachios
salt and pepper

Note: If you are unable to find semi-boneless quail you may instead use bone-in quail and remove the bones yourself. Debone the quail removing the breast bone, the ribcage bones and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones separating them from the remaining flesh. Reserve the bones for use in the chanterelle broth.

In a food processor puree the chicken, the chives and 2 slices of bacon until smooth. Season the mixture to taste with salt and pepper. In a bowl add the pistachios.

Stuff each quail with several spoons of the pistachio mixture. Form each quail into a tight ball shaped roast. Wrap each quail with a slice of the remaining bacon. Cover as much of each breast as possible by only slightly overlapping the bacon as it extends several times around the quail. Tuck the ends of the bacon slice into each other on the side away from the breasts.

Roast each bird at 400 degrees until done. Ovens and quails vary it is best to judge doneness of the quail by the temperature of the stuffing which should reach an internal temperature of 160 degrees. On average this will take 20 to 30 minutes. The bacon will brown nicely along the way.

Let rest for several minutes then slice each quail in half through the center of the breasts. Serve immediately.


courtesy of: The Inn at Bay Fortune, Prince Edward Island & Nova Scotia, Canada