Bacon Wrapped Quail

• quail↗8
• salt, divided↗2 1⁄2 teaspoons
• ground black pepper, divided↗1 1⁄2 teaspoons
• dry mustard1 teaspoon
• garlic powder↗1⁄2 teaspoon
• bacon↗8 slices
• lemon, quartered↗1
• unsalted butter, softened and divided↗4 tablespoons
• all-purpose flour↗1 tablespoon
• fresh mushrooms, sliced↗6 cups
• garlic↗1 teaspoon
• dry white wine↗1⁄2 cup
• chicken broth↗2 cups
• dried thyme↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350. Lightly grease a deep roasting pan. I.

2. 2

   In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.

3. 3

   Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.

4. 4

   Bake for 16 minutes; broil for 8 minutes to brown the skin.

5. 5

   In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.

6. 6

   In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.

7. 7

   Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens,.