Bacon-Wrapped Quail with Wild Rice Stuffing

Transform your quail into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Southern tradition meets elegant presentation

Regional Heritage This preparation draws from Southern hunting traditions where quail were wrapped in bacon to prevent drying, elevated with wild rice stuffing that reflects American regional ingredients and techniques.

Ingredients (Serves 6)

• 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
   • Ensure bacon covers breast meat completely

4. Cooking Process:

   • Sear in hot skillet until bacon is crispy
   • Transfer to 375°F oven for 12-15 minutes
   • Internal temperature should reach 165°F

Presentation: Remove twine, slice to show stuffing spiral Service: With cranberry sauce, roasted vegetables