roasted quail
- gutted and defeathered quail, half dozen
- maple smoked bacon, sliced
- garlic, half dozen cloves
stuff quail with garlic and season with pepper. tie legs with twine, arrange quails in roasting pan with wings folded under. wrap each bird completely and securely with bacon. roast for 15 minutes at 475 F. remove bacon to side of pan and sprinkle each bird with vinegar. roast for another 10 minutes or until fork tender and juices are clear at 375 F. remove from oven and allow to rest covered for 5 minutes.
