Apricot Basted Quail



36 oz Quail or 6 Birds
6 ea. Bacon Slices
2 tablespoons Dark Brown sugar

Apricot Basting Sauce:
1/2 cup Apricot Jam
1/4 cup Apricots; Dried, Fine Chop
1/4 cup Dry White Wine
1 tablespoons Honey
1 teaspoon Worcestershire Sauce


Heat all ingredients for sauce over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. set aside. Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan sprinkle with dark brown sugar. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail. This goes well with white rice.


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