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1
Coat a large saute pan lightly with olive oil.
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2
Toss in the fennel, onions and crushed red pepper.
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3
Season with salt and bring the pan to a medium-high heat.
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4
Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes.
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5
Turn off the heat and let them cool.
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6
In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel.
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7
Mix well to combine.
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8
Divide the stuffing among the 4 quail.
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9
Press each quail to lightly flatten and evenly disperse the stuffing.
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10
Wrap each quail with a bacon slice and secure the bacon with a toothpick.
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11
Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
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12
Preheat the oven to 350 degrees F.
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13
Coat a large saute pan with olive oil and bring the pan to a medium-high heat.
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14
Sprinkle the quail with salt and add it to the pan.
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15
Brown them really well on each side, 3 to 4 minutes.
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16
When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes.
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17
Remove from the oven, remove the toothpicks and reserve the quail.
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18
Meanwhile, ditch the fat from the pan and add the port wine.
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19
Cook the wine over medium heat until it has reduced by half.
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20
Add 3/4 cup chicken stock, season with salt and reduce by half.
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21
Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened.
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22
Taste and adjust the seasoning.
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23
Divide the arugula among 4 serving plates.
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24
Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula.
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25
Serve immediately.
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26
Wine Pairing Suggestion: Alsatian Gewurztraminer
