More Fruit Salsas Recipes...Bandana Bandito Store Recipe: Quail with Bacon and Raspberry Salsa

Name	Quail With Bacon And Raspberry Salsa
Description
Servings	4
Cooking Time	20 mins
Difficulty	Difficult
Meal	Dinner
Ingredients	8 domestically raised quail, 5-6 oz. each, dressed 8 thick sliced mesquite-smoked or pepper bacon 1 cup unbleached all-purpose flour 2 teaspoons salt 2 tsp. freshly ground black pepper 1 tsp. dried thyme, crumbled 1/4 cup olive oil 1 12 oz. jar Bandana Bandito Mild Raspberry Salsa
Preparation Instructions	With poultry shears, split each quail down the back; discard the necks. Open each bird slightly and flatten with the palm of your hand, cracking the breastbone as you do so. Wrap each quail in a slice of bacon, securing the ends together on the bony side of the birds with a toothpick. In a shallow pan, combine flour, salt, pepper, and thyme. Dredge quail in flour and shake off excess. In each of 2 large cast iron skillets, on medium heat, warm half of the olive oil.
Cooking Instructions	When oil is hot, add the quail, meaty side up and cook 4 minutes. Turn the quail and cook 7 minutes. Turn the quail again, adding the Raspberry Salsa to each pan by pouring over each quail, cover the pan and cook another 3-4 minutes or until the quail are fully cooked and the bacon is crisp and browned.
Serving Instructions	Remove the toothpicks, serve immediately. Serves 4.

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