Name: Bacon-Wrapped Quail with Wild Rice Stuffing
Cuisine: American
Ingredients: 12 whole quail, backbone removed, flattened; 12 strips thin bacon; 2 tbsp olive oil; Kitchen twine for securing; *Wild Rice Stuffing:**; 1 cup wild rice, cooked and cooled; 4 strips bacon, diced and cooked; 1 onion, diced fine; 2 celery stalks, diced fine; 4 oz mushrooms, diced fine; 1/4 cup dried cranberries; 2 tbsp pine nuts, toasted; 2 tbsp fresh sage, chopped; 1 egg, beaten; 2 tbsp chicken stock; Salt and pepper to taste; *Traditional Method with Modern Refinement**; 1. **Stuffing Preparation**:; - Cook vegetables until soft and fragrant; - Combine with cooked rice, cranberries, nuts; - Bind with egg and stock, season well; - Cool completely before using; 2. **Quail Preparation**:; - Remove backbone with kitchen shears; - Flatten gently, season inside and out; - Place 2 tablespoons stuffing in center; - Fold quail around stuffing, secure with toothpicks; 3. **Bacon Wrapping**:; - Wrap each stuffed quail with bacon strip; - Secure with kitchen twine