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	Quail with Amaretto Serves 4


	The apricot kernel, Italian liquor Amaretto, is the key to this recipe. It adds subtle flavour of apricots to the game meat. Serve with Couscous or Root Vegetable Puree.


	Ingredients

	10-12 Quail (2-3 per person) 12 Dry Apricots - soaked in Amaretto overnight 1/4 C Amaretto (for soaking) 12 Rashers of Streaky Bacon 1/4 C Butter 1/4 C Gin 2/3 C Double Cream or Whipping Cream 12 Almonds - roasted & chopped Salt


	Preparation

		Season each quail and wrap in a piece of bacon. Brown quail in butter on all sides. Preferably use the same dish and roast covered in the oven until tender (approx. 30 minutes). Remove from the oven and flambe with gin - remove from pan and set aside. Heat up the pan (with drippings) and slowly add cream, stirring continuously to prevent the cream from curdling. Warm the soaked apricots. Arrange quail on plate, pour sauce over and decorate with apricots and chopped almonds.

This dish is great with Pinot Noir. It balances the flavours and brings the best out of this delicate dish. The first two are recommendations from our newsletter. Especially, the Alsace is fun and very festive:

Cremant D’Alsace Pinot Noir J.Geiler Alsace - France LCBO #47191
Moorhof Muskat Ottonel - Austria LCBO #728667
Brokenwood Pinot Noir, Beechworth - Victoria Australia
Cono Sur Pinot Noir - Chile
Babich Pinot Noir, Marlborough - New Zealand

For more wine serving suggestions visit MatchMaker - our wine pairing resource for all manner of ingredients and cooking methods!

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