POSTED: 7:56 pm CDT June 26, 2008
Spicy Maple Glazed Quail with Peaches and Cream Corn and Alan Benton's Bacon
4 semi-boneless quail
Remove the quail from the pan. Add the corn and sauté over medium high for three to four minutes. Add the jalapeños, maple syrup and bacon and sauté one more minute.Add the stock and reduce by 3/4. Over very low heat slowly swirl in the butter constantly whisking. Add chives, salt and pepper
Pour over quail and serve immediately.