Grilled Quail With Oyster Sauce Recipe

Name: Grilled Quail With Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight; Salt to taste if desired; Freshly ground pepper to taste; 6 slices regular bacon, each slice cut in half crosswise; 1/4 cup olive oil; 1 tablespoon balsamic vinegar; 1 tablesoon finely minced fresh thyme; 1 tablespoon butter; 1/4 cup country ham or prosciutto, finely chopped; 1/4 cup leeks, both white and green parts, finely minced; 2 cups heavy cream; 2 tablespoons finely chopped pimento; 1 cup ( 1/2 pint) small oysters, drained

Servings: persons

12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight
Salt to taste if desired
Freshly ground pepper to taste
6 slices regular bacon, each slice cut in half crosswise
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablesoon finely minced fresh thyme
1 tablespoon butter
1/4 cup country ham or prosciutto, finely chopped
1/4 cup leeks, both white and green parts, finely minced
2 cups heavy cream
2 tablespoons finely chopped pimento
1 cup ( 1/2 pint) small oysters, drained

1
Preheat the oven to 475 degrees.
2
Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish.
3
Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends.
4
The quail should be placed, breast-side-up, in the baking dish.
5
Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail.
6
Place in the oven, and bake 13 to 15 minutes.
7
Put under the broiler briefly to crisp the bacon.
8
To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks.
9
Cook about 1 minute, stirring, and add the cream and pimento.
10
Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
11
Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble.
12
Take care not to overcook the oysters, or they will toughen.
13
Drain the oysters, and add them to the sauce.
14
Spoon the sauce over the quail and serve immediately.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight, Salt to taste if desired, Freshly ground pepper to taste, 6 slices regular bacon, each slice cut in half crosswise, and more.

Yes, Grilled Quail With Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Quail With Oyster Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions