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Who knew that buying quail meat would be one of the most colorful experiences of my life? We were having guests over for a special occasion – after they had been through an ordeal – and we wanted to make something comforting yet fancy. Familiar yet exotic. So then I wound up at one of the most interesting meat shops in the world with a half dozen employees helping me and giving me cooking advice. It was awesome. And how did it turn out in the long run? Or rather, short run. Let me show you.
Quail cooks quickly because it’s so small, but that doesn’t mean it doesn’t require some love. I sprinkled mine with salt and pepper, and brushed a garlic butter on it before cooking. Through trial and error and a lot of help from my various friends from the best meat store ever, I learned the best cooking procedures. What made it fantastic was the high flavor and the ease of cooking. I honestly impressed myself, and I swear I don’t impress myself that often! When I do, I can admit it though!
With game recipes gaining in popularity, this recipe is sure to be a crowd pleaser. For a special note, pay attention to the timing of covering and uncovering the roast pan, so that the bacon is evenly cooked.
- 4 quail, dressed
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 bacon slices
- 2 Tbsp butter
- 1 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Dried Parsley
- 1/2 tsp garlic powder
- Preheat oven to 425
- Combine melted butter, garlic powder, onion powder and dried parsley and set aside
- Sprinkle salt and pepper on the quail
- Wrap each one in 1 (or 2) bacon slices
- Place them breast side down in a roasting pan
- Brush with garlic butter
- Bake for 10 minutes uncovered
- Reduce heat to 325 and cover pan
- Bake for 40 minutes
- Uncover, and bake for another 5 minutes to evenly cook bacon
Now, let’s talk about Athena.
It’s true! She eats the NEW Rachael Ray™ Nutrish® PEAK Northern Woodlands Recipe™ with Turkey, Duck & Quail. I call her my daytime life partner because she sleeps near me while I work, and then when we’re both really lucky, we take a daily hike. I chase the wind and a good song on my headphones, and she’s a fierce chaser of squirrels – but she never catches them!
She’s part Husky, (we think) part Basenji, and all-around adventurer. She’s afraid of our cat, but goes to NJ, CT, and Cape Cod with us like it’s nothing. I take her feeding as seriously as I take my own, which is how I discovered NEW Rachael Ray™ Nutrish® PEAK Northern Woodlands Recipe™ with Turkey, Duck & Quail while shopping at Target for my weekly family trip.
Rachael Ray™ Nutrish® PEAK Northern Woodlands Recipe™ with Turkey, Duck & Quail and Rachael Ray™ Nutrish® PEAK Open Range Recipe™ with Beef, Venison & Lamb are both protein-rich, grain-free recipes to satisfy Athena’s cravings. Real U.S. farm-raised turkey is always the #1 ingredient in the Northern Woodlands Recipe, and real U.S. farm-raised beef is always the #1 ingredient in the Open Range Recipe. 30% high-quality protein and 0% grains, glutens or filler. Made for dogs of all sizes!
Nutrish was created in 2007, with help from pet nutrition experts. Rachael Ray created Nutrish’s super-premium food and treats for dogs inspired by recipes from her own kitchen. In 2014, they were proud to grow into the world of cat food as well.
A portion of proceeds go to Rachael’s Rescue® – created to help shelter pets in need. To date, she has donated over $17.5M to pet charities and other organizations that do good for animals. The funds are used for food, medical supplies, treatments, and more – to help animals in need. Together we can make a difference for dogs – our best friends and hiking partners!
And did I mention that Nutrish PEAK safely USA cooked with the world’s best ingredients? If you’re making the switch to Nutrish, gradually introduce the food by incorporating it into your current dog food over the course of 7-10 days. And then slowly replace your dog’s current food with PEAK until it’s completely switched over. Finally, the switch is made!