Reva Alban Estate, Edna Valley, California, 2014

Alban Syrah

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our Fig & Bacon Stuffed Manchester Quail, a sumptuous dish that elegantly marries the rich flavors of savory bacon and sweet figs. This tender quail is perfectly roasted to golden perfection, served alongside a vibrant medley of roasted butternut squash and Brussels sprouts, adding a touch of autumnal warmth. The dish is complemented by crispy puffed wild rice for a delightful crunch and drizzled with a luscious port glaze that ties all the elements together. A truly exquisite culinary experience awaits you!

In a skillet, cook the bacon over medium heat until crispy. Remove from heat, chop into small pieces, and set aside. In the same skillet, add chopped figs and sauté for 2-3 minutes until softened. Mix in the cooked bacon and wild rice. Season with salt, pepper, and fresh thyme.

Prepare the Stuffing

Preheat the oven to 375°F (190°C). Carefully stuff each quail with the fig and bacon mixture, securing the openings with kitchen twine or toothpicks.

Stuff the Quail

Peel and cube the butternut squash. Trim the ends of the brussel sprouts and cut them in half. Toss both vegetables in olive oil, salt, and black pepper.

Prepare the Vegetables

Spread the butternut squash and brussel sprouts on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.

Roast the Vegetables

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the stuffed quail on all sides until golden brown, about 5-7 minutes. Transfer the skillet to the oven and roast for an additional 20 minutes, or until cooked through.

Cook the Quail

In a small saucepan, bring the port wine to a boil, then reduce heat and simmer until reduced by half, stirring occasionally. This should take about 10-15 minutes.

Make the Port Glaze

On a large platter, arrange the roasted vegetables, place the stuffed quail on top, and drizzle with the port glaze. Add puffed wild rice on the side for a crunchy texture.

Serve

Manchester Quail

Dried Figs

Bacon

Butternut Squash

Brussel Sprouts

Wild Rice

Port Wine

Olive Oil

Salt

Black Pepper

Fresh Thyme

Fig & Bacon Stuffed Manchester Quail with Roasted Butternut Squash, Brussel Sprouts, Puffed Wild Rice and Port Glaze

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Make Fig & Bacon Stuffed Manchester Quail With Roasted Butternut Squash, Brussel Sprouts, Puffed Wild Rice And Port Glaze Recipe in just 1h 30m. Indulge in our Fig & Bacon Stuffed Manchester Quail, a sumptuous dish that elegantly marries the rich flavors of savory bacon and sweet figs. This tender quail is perfectly roasted to golden perfection, served alongside a vibrant medley of roasted butternut squash and Brussels sprouts, adding a touch of autumnal warmth. The dish is complemented by crispy puffed wild rice for a delightful crunch and drizzled with a luscious port glaze that ties all the elements together. A truly exquisite culinary experience awaits you!

Fig & Bacon Stuffed Manchester Quail With Roasted Butternut Squash, Brussel Sprouts, Puffed Wild Rice And Port Glaze Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions