Best Smoked Bacon Wrapped Quail Recipes

Bacon Wrapped Quail image

Provided by Staci Cakes

Time 30m

Number Of Ingredients 5

Steps:

1. Jalapenos - clean and slice lengthwise into quarters
2. With skin side down place jalapeno in the middle of the quail breast
3. Tightly wrap the breast around the jalapeno Tightly wrap bacon strip around quail and fasten with toothpicks and sprinkle with coarse ground black pepper.
4. Grill to perfection. Quail only takes a few minutes on each side - it will dry out if over cooked.

Jalapeno Quail Appetizers image

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 4

2 large jalapeno peppers, halved lengthwise and seeded
12 boneless quail breasts (about 1 pound)
12 bacon strips
1 bottle (16 ounces) Italian salad dressing

Steps:

Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. , Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.

Nutrition Facts :

Bacon-Wrapped Quail Stuffed with Goat Cheese image

Provided by Melissa Clark

Yield Makes 8 servings

Number Of Ingredients 9

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Steps:

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.