Quail Bake
A savory baked quail dish featuring tender quail wrapped in bacon, topped with creamy mushroom sauce—perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Line a buttered 9 x 15-inch dish with Canadian bacon slices.
- Wrap each seasoned quail with a slice of regular bacon.
- Place the wrapped quail on top of the Canadian bacon in the dish.
- Combine the cream of mushroom soup and sour cream; spoon the mixture over the quail.
- Bake uncovered at 275°F (135°C) for 3 hours.
Tips & Substitutions
For a flavorful twist, consider marinating the quail in a mixture of olive oil, garlic, and herbs before wrapping them in bacon. If you can't find Canadian bacon, thick slices of ham can be a suitable substitute. Additionally, feel free to add vegetables like mushrooms or asparagus to the dish for extra flavor and nutrition. This recipe is a great way to explore American recipes featuring game birds.
Serving Suggestions
Serve the quail bake with a side of roasted vegetables or a fresh green salad to balance the richness of the dish. A light white wine pairs beautifully with the flavors of the quail and bacon. You could also consider serving it alongside a hearty starch like rice or potatoes to soak up the creamy sauce. This dish is perfect for special occasions or family gatherings.
Storage & Reheating
Leftover quail can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain moisture and prevents drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Bake contains roughly 169 calories, with 25g protein, 5g carbohydrates, and 5g fat. It is an excellent source of protein (49% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 583mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just make sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and prevents them from being tough. It's best to marinate them overnight for added flavor.
What can I substitute for cream of mushroom soup?
If you prefer a homemade option, you can create a simple substitute with a roux (butter and flour) combined with vegetable broth and sautéed mushrooms. This will give you a creamy texture and the mushroom flavor without using canned soup.
How do I know when the quail is done cooking?
The quail is done when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer inserted into the thickest part of the bird. The meat should be tender and juices should run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).