Bacon Wrapped Quail Recipes

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.

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.

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.

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,.