Quail Wrapped with Bacon in a Port Wine Sauce

This recipe is published here with the gracious permission of Ann McElhinney.

    Quail, split lengthwise into two pieces
    2 strips of bacon
    Oil for sauteeing

    Sauce:
    3 ounces lamb or beef stock
    1 pinch chopped garlic
    1 pinch chopped shallots
    1-ounce port wine
    1 tablespoon unsalted butter
    3 ounces heavy whipping cream

    Preheat oven to 400 degrees. Divide quail into two pieces, lengthwise. Wrap
    quail firmly with bacon strips. Add oil to saute pan, and saute quail
    lightly on both sides. Place quail into the oven to bake, approximately 5 to
    7 minutes, or until bacon has become golden brown. In a separate pan, on top
    of the stove, add the stock, garlic, shallots, port, unsalted butter and
    heavy whipping cream, reduce until sauce becomes creamy in texture, coating
    the back of a spoon and forms small bubbles on the surface. Place quail on
    dish and pour sauce over the quail.

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