A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apricot Basted Quail
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- #32189
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
6 quails (6 ounce size)
6 slices bacon
Apricot Basting Sauce
1/2 cup apricot jam
1/4 cup dried apricots, finely chopped
1/4 cup dry white wine
1 tablespoon honey
1 teaspoon Worcestershire sauce
directions
Prepare apricot basting sauce, set aside.
Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan.
Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail.
For Apricot Basting Sauce: Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.
added by
7Hawks
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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reviews & comments
October 23, 2013
I used more bacon per each quail (love bacon). The basting sauce is amazing too!
Hello I'm going to make this for some guests but i would really appreciate a suggestion for a side-dish. Any ideas? Thank you, Andreea
June 9, 2008
My wife is not a big fan of game birds or the "game-like" taste but this is a simple and straightforward recipe that converted her, and it produces attractive servings fit for guests.