Stuffed Quail with Marmalade, Whiskey, and Bacon

I made this lovely meal for lunch on Sunday, while the snow was whipping around outside. six little quail. The recipe we used called for whiskey and marmalade, for which we substituted the last of the grapefruit jam I made last week, as well as a large amount of bacon. A frighteningly large amount of bacon, which served to keep the quail moist and flavorful. I also made a side dish called “Hot Lightning” – a mix of potatoes, apples, pears, and, yep, more bacon. Both the quail and the veggies were really delicious, a treat on a winter afternoon.

Stuffed Quail with Marmalade, Whiskey, and Bacon

Serves 4.

• 1/2 c. marmalade (or grapefruit jam)
• 1/2 c. plus 2 TBS whiskey, divided
• 1 tsp fresh thyme leaves
• salt and pepper
• 8 quails
• 10 slices bacon, divided
• 1/2 small onion, finely minced
• 1 TBS butter
• 2 oz. fresh breadcrumbs
• 1 TBS finely minced fresh parsley
• 1 egg, beaten
• 1 3/4 c. strong-flavored chicken stock

1. Whisk together the marmalade, 1/2 c. of the whiskey and the thyme, and season with salt and pepper. Spoon the marinade over the quails, cover loosely and let marinate for at least one hour up to overnight (if marinating for more than 1 hour, do so in the fridge).
2. Preheat the oven to 400°F. Take 2 slices of the bacon and finely dice them. Add the bacon, the onion, and the butter to a frying pan and saute over medium heat until bacon is crisp. Add the breadcrumbs and saute until golden. Remove from heat, and stir in the parsley and the beaten egg. Use this stuffing to stuff each quail. Cut the remaining 8 strips of bacon in half, and lay criscross on top of each bird. Season with pepper. Put the birds in a pot in which they fit snugly, and spoon the marinade over them again. Roast for 25-35 minutes, until quail is cooked through, spooning the juices and marinade over the birds every 10 minutes. If bacon is not crisp but quail is cooked, broil on high for 2-3 minutes to finish. Serve 2 birds per person.
3. While the quail is roasting, reduce the chicken stock by half over medium heat, or until it is slightly syrupy. Add the remaining 2 TBS of whiskey. Serve gravy with the quail.

“Hot Lightning” – A Dish of Roast Potatoes, Apples, Pears, and Bacon

Serves 4.

Notes: I changed the cooking time and temperature of this dish so that it could be made at the same time as the quail – the original recipe called for 30 minutes at 325°F. I also reduced the amount of bacon since we would already be consuming so much with the quail! I didn’t think it needed any more bacon than we used. If you have slab bacon, cooking that in 3/4-inch cubes in place of the strips would be lovely. You don’t need to peel the potatoes or the fruit, but do take care to wash them well.

• 1/2 stick butter
• 2 lbs new potatoes, scrubbed and cut into 3/4-inch cubes
• 8 strips bacon, cut into 1/2 inch pieces
• 2 Granny Smith apples, cored, then thinly sliced lengthwise
• 2 pears, cored, then thinly sliced lengthwise
• 3 TBS light brown sugar
• 1 tsp fresh thyme leaves
• salt and pepper

1. Preheat oven to 400°F. Melt butter in a large oven-proof and gas-proof casserole dish over medium heat. Add potatoes and bacon, and saute, stirring, until bacon is crisp and potatoes have begun to turn golden, about 10-15 minutes. Add the apples and pears and turn over in the buttery juices. Season with the sugar, thyme leaves, and salt and pepper and stir to combine.
2. Remove the dish from the flame, cover with a lid or tin foil, and bake for 25-30 minutes. Serve hot.