Bacon-Wrapped Quail with Pickled Jalapeno Stuffing
Serves 8
Ingredients
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16 (4-ounce)
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quail, rinsed and patted dry
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1-1/2 teaspoons
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kosher salt
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1/2 teaspoon
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freshly ground black pepper
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1/2 cup
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extra-virgin olive oil
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1/4 cup
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fresh thyme leaves, finely chopped
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8 cloves
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garlic, peeled and sliced
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8 pickled
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jalapeños, sliced
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16 sprigs
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fresh rosemary, finely chopped
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16 strips
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smoked bacon or pancetta
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1 each
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Ham hock, pulled of bone and chopped
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4 each
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dried Dates, finely chopped
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Cooking Instructions
Season each quail with salt and pepper. Transfer to a bowl, add oil, thyme, and garlic. Coat all the quail and refrigerate, covered, at least 1 hour.
Preheat oven to 475 F. Remove quail from marinade. Stuff the quail with a slice of jalapeño and 1 sprig rosemary. Wrap one strip of bacon or pancetta around breast and transfer quail, breast side up, to a sheet pan. Repeat with remaining quail. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 12-15 minutes.
The quail are actually better when they are grilled rather than roasted.
Equipment List