Low-Country Grilled Quail with Oyster Sauce

Name: Low-Country Grilled Quail with Oyster Sauce
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 2 cups heavy cream; 2 tablespoons finely chopped pimiento; 1 cup (1 half-pint) small oysters, drained; ¼ cup olive oil; 6 slices bacon, each cut crosswise in half; 1 tablespoon finely minced fresh thyme; 1 tablespoon balsamic vinegar; ¼ cup finely chopped country ham or prosciutto; 1 tablespoon butter; ¼ cup finely minced leeks; 12 quail, main body bones and wings removed but with leg and thigh bones intact (about 3 pounds ready-to-cook weight); Freshly ground pepper to taste

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

The Quail

12 quail, main body bones and wings removed but with leg and thigh bones intact (about 3 pounds ready-to-cook weight)
Freshly ground pepp

Americas
United States
Dinner

Method

Preheat the oven to 475 degrees.
Sprinkle the quail inside and out with freshly ground pepper and arrange them breast side up on a baking sheet. Wrap each quail around the breast portion with half a slice of bacon.
Blend the oil, vinegar, and th