Ingredients45 m servings
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
ReviewsRead all reviews 5
I have been looking for a good recipe for fresh quail for awhile now! My husband brings home the breasts from hunting trips - and this was great for using them up! I didn't have long grain rice...
Wonderful recipe. I used brown rice, so I added 1/2 cup more broth. Otherwise, the recipe is perfect as is. Thank you.
I made this last night for my very skeptical husband. He did not think he would like it after a very negative review of duck and goose. However, he was pleasantly surprised and enjoyed it a lo...
We like this - but it was waaaay too salty. Will make again but completely cut the added salt.