Bacon wrapped quail (recipe)

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Bacon wrapped quail (recipe)
NameBacon wrapped quail
IngredientsQuail Salt Ground black pepper Dry mustard Garlic powder Bacon Lemon Unsalted butter All-purpose flour Fresh mushrooms Garlic Dry white wine Chicken broth Dried thyme
Cooktime (in hours)0.833333333
Totaltime (in hours)0.833333333
Keto friendlinessKeto friendly
Calories407.8
Fat29.8
Protein27.4
Carbohydrate5.3
Fiber1.4
Net carbohydrates3.9
Sugar1.3
Saturated fat10.9
Cholesterol (mg)113.5
Sodium1169
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
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Bacon wrapped quail (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Bacon wrapped quail (recipe)


  1. Preheat oven to 350. Lightly grease a deep roasting pan. I.
  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. 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. Bakefor 16 minutes; broil for 8 minutes to brown the skin.
  5. In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
  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. 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,
  8. )

    Food tags
    Wild Game, Meat,


Bacon wrapped quail (recipe) details

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Time:
Prep Time in Hours and Mins:50M

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Contributors: Prab R. Tumpati, MD