“The Glory of Southern Cooking, James Villas”
1hr 30mins

Ingredients Nutrition


  1. Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
  2. In a mixing bowl, whisk together the gin and oil until well blended.
  3. Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
  4. Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
  5. Preheat oven to 350°.
  6. Remove the quail from the marinade and wipe dry with paper towels.
  7. Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
  8. Repeat with the remaining butter and quail.
  9. Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
  10. On a large serving platter, arrange each quail on a toast triangle and serve.

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