Bacon Wrapped Quail

Californian Quail are small, fast and often elusive birds. They thrive in the semi-arid conditions of Central Otago, and can be found roosting in Matagouri, Broom, Manuka and Gorse. A good bird dog is essential for flushing and retrieving these small birds, especially one who is willing to jump at/into bushes.

Guess who does most of the work!?

Quail hunting is a favourite for my hunter. It's exciting, fast but sneaky hunting that makes best use of our two English Springer Spaniels. It can however be frustrating as Quail numbers in our region have been rather unpredictable this season. So, there's not a lot of Quail in the freezer this year. Having said that, it rarely makes it to the freezer as it's far too yummy to not eat straight away!
It's best not to do too much to Quail meat, as you don't want to over power it's delicate flavour. If you have the patience and steady hand you can de-bone the small birds... but bugger that. Just eat it off the bone like you were born to!

Ingredients:
Quail birds (plucked, beheaded, gutted and checked for shot pellets)
Streaky Bacon
Cranberry Sauce

Method:
Thoroughly check your birds for any shot, nothing ruins a beautiful meal like breaking a tooth on a bit of shot!.
Rinse the cavity after gutting.
Wrap each bird in about 3 strips of streaky bacon.
Glaze with Cranberry Sauce
Roast in an oven preheated to about 180 deg Celsius.
Serve with - roast veges or new potatoes & salad or risotto (I served it with pumpkin & parmesan risotto)