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How to make Bacon wrapped quail with marsala

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 8 (about 150g each) quail
  • Salt & freshly ground black pepper
  • 1.2kg parsnips, peeled, topped
  • 2 tablespoons olive oil
  • 1 small brown onion, halved, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 70g (1 cup) fresh breadcrumbs, made from day-old bread
  • 2 sprigs fresh rosemary, leaves picked
  • 1 lemon, rind finely shredded
  • 2 250g pkts rindless streaky bacon (Primo brand)
  • 185ml (3/4 cup) marsala
  • Salad leaves, to serve

Method

  • Step 1 Briefly rinse each quail cavity under cold running water. Pat dry with paper towel (inside and out). Season with salt and pepper.
  • Step 2 Cut each parsnip in half lengthways, then each half, lengthways, into 3 equal pieces. Place pieces, in a single layer, in a large roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and set aside.
  • Step 3 Preheat oven to 180°C. Heat a large frying pan over medium heat. Add the remaining olive oil. Add onions and cook, stirring, for 3 minutes or until soft. Add the celery and carrot, and cook, stirring, for a further 2 minutes.
  • Step 4 Combine the breadcrumbs and onion mixture in a large bowl. Add the rosemary and lemon rind. Season with salt and pepper, and stir until well combined. Fill each quail cavity with some of the seasoning mixture. Wrap a bacon rasher around the middle of each quail and secure with a toothpick. Place the quail on the parsnip in the roasting pan. Bake in preheated oven for 35-40 minutes or until the quail juices run clear when pierced with a skewer in the thickest part of the breast.
  • Step 5 Transfer quail to a plate and cover loosely with foil. Place the roasting pan over high heat. Add the marsala, scraping the pan with a flat-bottomed wooden spoon, until it comes to the boil. Boil, stirring occasionally, for 3 minutes or until reduced by half. Season with salt and pepper. Strain through a fine sieve into a jug.
  • Step 6 Place quail with parsnip on serving plates. Pour over a little of the sauce and serve immediately with salad leaves.