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After the Harvest > Wild Gamebird Festival 2007 Recipes
Turkey Stuffed Quails
(serves 8) For the stuffing:
8 rashers of bacon
1 turkey breast, cut into strips
2 small juillined zuccini
2 small juilliened carrot
16 dried apricot slices, cut into strips
4 cloves garlic, minced
juice and rind of 1 lemon
1 tbsp dried sage
Chopped fresh parsley
salt & pepper to taste
2 tbsp oil
mix all ingredients in a bowl and divide into 8.
For the mix into 8 balls.
Wrap the balls in a single rasher of bacon For the Quail:
8 quail
24 rashers of bacon
Prepare the quail:
Remove the wishbone
Cut down the sternum cutting the breast meat from the bone, being careful not to cut through the skin when you get to the backbone. Cut between the skin and the backbone, so both halves of the quail are joined with skin.
Place 2 rashers of bacon vertically and the 1 rasher bisecting the two.
Place the quail in the middle on the join.
Put the stuffing wrapped in bacon between the breasts of the quail and fold the breast meat over the stuffing.
Wrap the bird with the bacon brigning the horizontal rashers over the bird diagonally.
Place the birds in a tray with a cup of wine.
Sprinkle with cheese, chopped parsley and chilli flakes.
Cover with foil. Make a hole in the foil to act as a vent.
Then cook @ 190 for 30 min or until done
Serve with cous cous and a berry sauce Recipe supplied by Cazador Restaurant, Auckland | 
