Quail Wrapped in Bacon with Basmati Rice
Category: Main Course
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Quail | 4 |
| Fresh Sage | 6 leaves |
| Fresh Rosemary | 1 sprig |
| Fine Salt | to taste |
| Ground Black Pepper | to taste |
| Celery | 2 stalks |
| Carrots | 2 |
| Onion | 1 |
| Red Wine | 250 ml |
| Beef Broth | 200 ml |
| Bacon | 250 g |
| Roast Seasoning | to taste |
| Extra Virgin Olive Oil | 5 tbsp |
| Garlic | 1 clove |
| Basmati Rice | 300 g |
| Butter | 100 g |
| Cloves | 4 |
| Water | 500 ml |
Instructions
-
Preheat the Oven: Begin by heating your oven to 200Β°C (about 400Β°F). This will ensure the quail cooks evenly and crisps up beautifully.
-
Prepare the Quail: Clean the quail by removing any remaining feathers. Season both the inside and outside of the birds with a generous amount of roast seasoning. Place a small slice of bacon and a sage leaf inside each quail. Wrap each quail with a couple of slices of bacon, securing them with kitchen twine.
-
Sear the Quail: In a large roasting pan, heat some extra virgin olive oil over medium-high heat. Add the garlic clove (sliced in half), along with the chopped celery, carrots, and onion cut into large chunks. Lay the quails in the pan, and sprinkle over the sage leaves, rosemary, and black pepper. Allow the quail to sear and brown on all sides, about 5-7 minutes.
-
Deglaze and Roast: Once the quail is nicely browned, pour in the red wine and let it cook for a couple of minutes to evaporate the alcohol. Season with a pinch of salt and transfer the roasting pan to the preheated oven. Roast for about 25-30 minutes, or until the quail is fully cooked and tender.
-
Prepare the Rice: While the quail is roasting, prepare the basmati rice. Pierce the onion with the cloves and set it aside. In a saucepan, melt the butter over medium heat. Add the clove-studded onion and the rice. Toast the rice for about 3-4 minutes, ensuring itβs well coated with the butter. Gradually add hot salted water, a little at a time, stirring gently. Cover and cook without stirring until the rice is tender and the liquid is absorbed, about 15-20 minutes. If necessary, add more water to the rice during cooking.
-
Make the Sauce: Once the quail is roasted, remove the pan from the oven and set the quails aside to stay warm. Add the beef broth to the pan with the cooking juices and vegetables. Let it simmer over medium heat for about 10 minutes to reduce and concentrate the flavors. To thicken the sauce, dissolve a heaping tablespoon of flour in half a glass of cold water and stir it into the simmering sauce. Let the sauce cook for an additional minute until it thickens.
-
Serve: Pour the finished sauce through a fine sieve to remove the vegetable solids. Either drizzle the sauce over the quail and rice or serve it separately in a bowl for guests to help themselves.
Serve the juicy, bacon-wrapped quail over a bed of fragrant basmati rice and enjoy the perfect balance of flavors. The rich sauce and crispy bacon provide a savory contrast to the tender, succulent quail. This dish is sure to impress at any dinner table!
Tips:
- Substitutions: If you canβt find quail, this recipe also works well with small chickens or Cornish hens.
- Wine Pairing: A rich red wine, like Cabernet Sauvignon or a dry Merlot, would pair wonderfully with this dish.
- Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.
