12807 Makes 4 servings Wed Aug 06 07:57:41 -0700 2008 Wed Feb 04 06:20:49 -0800 2009 Licensed http://www.chow.com/recipes/12807 Wed, 04 Feb 2009 14:20:49 GMT Numerous species of quail (bobwhite, mountain, Montezuma, redhead, Pharaoh) are either hunted or farm-raised throughout the United States, but no matter the type, if the small, succulent birds are not barded (wrapped with some form of fat) and/or stuffed before being roasted or grilled, they can be so dry as to be inedible. Here the problem is easily solved by stuffing the quail with moist fresh oysters and wrapping them with strips of streaky bacon, a classic technique that virtually guarantees both moisture and sublime flavor—so long, that is, as you baste them with the pan juices and don't overcook them. Once was the time when epicures would eat only fresh quail, but today the frozen birds found in many markets are just as prized.

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Preheat the oven to 450°F.

Rinse the quail well inside and out and pat dry with paper towels.

Squeeze the lemon into the butter, add the tarragon, salt and pepper, and Tabasco, and stir. Dip the oysters into the butter mixture, dredge lightly in the cornmeal on a plate, and stuff two into the cavity of each quail. Wrap each quail with a slice of bacon and secure the bacon, wings, and legs close to the body with a metal skewer.

Place the quail on a rack in a large shallow roasting pan and roast for 15 minutes. Baste the birds with the pan juices and continue roasting for 10 minutes longer, basting once more. Serve 2 quail per person with wild rice.

]]> http://www.chow.com James Villas 50 Main 8 dressed quail (fresh or frozen and thawed)

]]> ½ lemon

]]> ¾ cup (1½ sticks) melted butter

]]> 1½ tablespoons dried tarragon

]]> Salt and freshly ground black pepper to taste

]]> Tabasco sauce to taste

]]> 16 fresh oysters, shucked

]]> 2½ cups cornmeal

]]> 8 slices streaky applewood-smoked bacon

]]> Boiled wild rice, buttered

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