GRILLED QUAIL WITH OYSTER SAUCE

Grilled Quail With Oyster Sauce image

Provided by Craig Claiborne

Time 50m

Yield 6 servings

Number Of Ingredients 13

Previous Next

Ingredients

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
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablesoon finely minced fresh thyme
1 tablespoon butter
1/4 cup country ham or prosciutto, finely chopped
1/4 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

Steps:

Preheat the oven to 475 degrees.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 1199, UnsaturatedFat 56 grams, Carbohydrate 7 grams, Fat 103 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 39 grams, Sodium 1110 milligrams, Sugar 3 grams, TransFat 0 grams