Fried Quail with Bourbon Bacon Gravy

Quail:
Pour buttermilk into a bowl. Cut quail into quarters and season with salt and pepper. Put quail in the buttermilk and marinate at least 1 hour (up to 4 hours). In a shallow bowl, combine flour, salt, pepper and paprika. Heat peanut oil in a large heavy skillet over medium high heat to 360 degrees. Remove quail from buttermilk and dredge in shallow bowl containing flour mixture, making sure to completely coat. Return quail to buttermilk, and dredge again in the flour mixture. Cook quail in batches in the hot oil about 4 to 5 minutes per side until golden brown. Remove and drain on paper towels and keep warm.

Bourbon Gravy:
Brown bacon in a heavy skillet (preferably cast iron) until it starts to crisp, about 5 minutes. Stir in shallots and flour until well blended and cook over medium heat for 3 to 4 minutes or until flour is bubbling and golden brown. Carefully add Bourbon, as the alcohol can flame up, then whisk in chicken stock and reduce by half. Add cream and simmer until thick and smooth. Whisk in butter and green onions, and season with salt and pepper. Garnish with chopped green onions