Bacon Wrapped Quail With Marsala

This gourmet quail meal with creamy parsnip mask will impress even the toughest of food critics.

The ingredient of Bacon Wrapped Quail With Marsala

• 8 about 150g each quail
• salt freshly ground black pepper
• 1 2kg parsnips peeled topped
• 2 tbsp 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

The Instruction of bacon wrapped quail with marsala

• briefly rinse each quail cavity under cold running water pat dry with paper towel inside and out season with salt and pepper
• 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
• preheat oven to 180u00b0c 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
• 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
• 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
• place quail with parsnip on serving plates pour over a little of the sauce and serve immediately with salad leaves

Nutritions of Bacon Wrapped Quail With Marsala

fatContent: 863 507 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 23 grams sugar
proteinContent: n a
cholesterolContent: 73 grams protein
sodiumContent: 213 milligrams cholesterol

Share this post