BACON WRAPPED QUAIL
With quail season coming up I thought I'd share one of my favorite quail recipes.
Provided by Staci Cakes
Categories Other Appetizers
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.
BACON WRAPPED QUAIL
Make and share this Bacon Wrapped Quail recipe from Food.com.
Provided by SB61287
Categories Quail
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Lightly grease a deep roasting pan. I.
- In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.
- Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.
- Bake for 16 minutes; broil for 8 minutes to brown the skin.
- In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
- In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.
- Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens,.
Nutrition Facts : Calories 407.8, Fat 29.8, SaturatedFat 10.9, Cholesterol 113.5, Sodium 1169, Carbohydrate 5.3, Fiber 1.4, Sugar 1.3, Protein 27.4
SMOKED BACON WRAPPED QUAIL
Make and share this Smoked Bacon Wrapped Quail recipe from Food.com.
Provided by hooksetz
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- mix the spinach,can of maters (undrained),onion,peppers,and garlic in large bowl. then sprinkle the adobo over the top of mixture ( i dont measure i just turn the top yellow), cover and let sit about 20 minutes.
- after rinsing the quail pat dry and coat in cajun seasoning.
- after the stuffing has set a bit, stuff each bird, then wrap from middle of back, around bottom between the legs,over middle of breast, over the neck whole and over the loose end on the back.
- lie each bird on its back in the smoker (which helps the bacon stay wrapped) , at around 250 degrees the bacon will be cooked in about an hour, when the bacon is cooked your birds are done.
Nutrition Facts : Calories 560, Fat 34.1, SaturatedFat 9.9, Cholesterol 176.6, Sodium 316, Carbohydrate 14.1, Fiber 3.7, Sugar 3.8, Protein 48.8
BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE
Provided by Melissa Clark
Categories Cheese Garlic Herb Poultry Bake Thanksgiving Stuffing/Dressing Goat Cheese Bacon Quail Fall Winter Grill/Barbecue
Yield Makes 8 servings
Number Of Ingredients 9
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.
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BACON-WRAPPED QUAIL | TASTYCOOKERY
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- Season the quail with salt and pepper, and wrap with bacon. Put quail in a roasting pan breast side down. Spread melted butter over the quail.
- Put the quail in the oven and bake for 10 minutes. Reduce heat to 325° F/165° C/ Gas Mark 3, cover the pan and continue cooking for 40 to 45 minutes. Let the quail cool for 5 to 10 minutes before serving.
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