Smothered Quail

Directions

1. 1
   Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
2. 2
   In a mixing bowl, whisk together the gin and oil until well blended.
3. 3
   Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
4. 4
   Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
5. 5
   Preheat oven to 350°.
6. 6
   Remove the quail from the marinade and wipe dry with paper towels.
7. 7
   Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
8. 8
   Repeat with the remaining butter and quail.
9. 9
   Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
10. 10
    On a large serving platter, arrange each quail on a toast triangle and serve.