Grilled Quail With Oyster Sauce

Ingredients

The quail:

• 12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 6 slices regular bacon, each slice cut in half crosswise
• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 1 tablesoon finely minced fresh thyme

The oyster sauce:

• 1 tablespoon butter
• ¼ cup country ham or prosciutto, finely chopped
• ¼ cup leeks, both white and green parts, finely minced
• 2 cups heavy cream
• 2 tablespoons finely chopped pimento
• 1 cup ( 1/2 pint) small oysters, drained

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1439 calories; 116 grams fat; 42 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 18 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 88 grams protein; 529 milligrams cholesterol; 729 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 475 degrees.
2. Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
3. Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
4. To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
5. Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.