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Apricot Basted Quail


36 oz Quail; 6 Birds
6 each Bacon Slices

Apricot Basting Sauce
1/2 cup Apricot Jam
1/4 cup Apricots; Dried, Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 tsp Worcestershire Sauce

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.

Apricot Basting Sauce
Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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