540. BACON and CABBAGE-STUFFED HUNTER'S QUAIL

4 quail
4 cups cabbage - shredded
4 slices bacon - cooked crisp and crumbled
16 large cabbage leaves
2 Tbsp. butter
1 cup chicken broth
4 small apples - sliced
1/4 tsp. crushed thyme
1/4 tsp. crushed tarragon
1/4 tsp. caraway seeds
1 tsp. salt
1/4 tsp. pepper

Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce.


courtesy of: Ringneck Hunting Preserve, Ray & Deb Kalwara, 56 Olkowski Road, Candor, New York 13743, (607) 659-3208