Sticky quail with bacon and onion rings

By Christopher Taylor
Serves 2-3

6 quail - butterflied/spatchcocked

1 teaspoon chilli powder


freshly ground black pepper

vegetable or canola oil for deep frying

6 red onions - sliced into rings

plain flour seasoned with salt, pepper, paprika and chilli powder

1 egg - beaten

a handful of breadcrumbs

200g bacon - rind removed, meat and fat diced

1 shot glass Worcestershire sauce

2 tablespoons brown sugar

a splash of chicken stock


1 Toss the quail meat in a mixture of chilli powder, salt and pepper. Set this aside.

2 In a deep-fryer or heavy-based saucepan, heat the oil to 160C.

3 Meanwhile, coat the onion rings in seasoned flour, egg and then breadcrumbs. At each step, shake off any excess coating.

4 Over a medium flame, pan-fry the diced bacon until magnificently crispy. Set this aside.

5 Pan-fry the quail for 3 minutes a side in the bacon fat and then add the Worcestershire sauce, brown sugar and bacon. If you’d like to end up with something along the lines of devilled quail, you can add a touch of mustard into the sauce. Lower the heat and cook the quail for a few minutes, turning often so it gets a nice coating of sauce. If it’s starting to look a little dry, add some stock, but only a little, as you want the meat to be glazed, not soup-like.

6 Deep-fry the onion rings until they are crispy and golden brown. Remove and set aside in a bowl that has been lined with paper towel. Allow them to sit for a minute, then season to your liking.