Bacon-Wrapped Quail with Couscous


Enjoy quail with mushroom sauce like you never have before–with bacon in every bite. Served over a bed of tricolored couscous, this recipe will have you savoring each, flavorful bite. 

Bacon-Wrapped Quail
makes 8 quail
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  1. 8 frozen whole quail, thawed
  2. 2½ teaspoons salt, divided
  3. 1½ teaspoons ground black pepper, divided
  4. 1 teaspoon dry ground mustard
  5. ½ teaspoon garlic powder
  6. 8 slices bacon
  7. 1 lemon, quartered
  8. 4 tablespoons unsalted butter, softened and divided
  9. 1 tablespoon all-purpose flour
  10. 6 cups sliced fresh mushrooms
  11. 1 teaspoon minced garlic
  12. ½cup dry white wine
  13. 2 cups chicken broth
  14. ½ teaspoon dried thyme
  15. Tricolored Couscous (recipe follows)
  16. Garnish: torn fresh parsley
  1. Preheat oven to 350˚. Lightly grease a deep roasting pan.
  2. In a small bowl, combine 2 teaspoons salt, 1 teaspoon pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat; season inside of each cavity with 1/4 teaspoon salt mixture. Reshape quail to form whole bird; tightly wrap a strip of bacon around the body to hold its shape. Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.
  3. Bake for 16 minutes; broil for 8 minutes to brown the skin.
  4. In a small skillet, whisk 1 tablespoon butter and flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
  5. In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes. Add wine; cook until liquid is almost gone. Stir in broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens. Serve quail over Tricolored Couscous with mushroom sauce. Garnish with torn fresh parsley, if desired.
Paula Deen Magazine
Tricolored CousCous
makes 8 servings
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  1. 3 cups water
  2. 1 tablespoon butter
  3. ½ teaspoon salt
  4. 3 cups uncooked tricolor couscous
  1. In a large saucepan, combine water, butter, and salt; bring to a boil over medium-high heat. Add couscous, stirring constantly. Remove from heat, and cover. Let stand for 5 minutes. Fluff with a fork before serving.
Paula Deen Magazine