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Bacon-Wrapped Quail with Pickled Jalapeno Stuffing

Serves 8

Bacon-Wrapped Quail with Pickled Jalapeno Stuffing


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, finely chopped
8 cloves garlic, peeled and sliced
8 pickled jalapeños, sliced
16 sprigs fresh rosemary, finely chopped
16 strips smoked bacon or pancetta
1 ham hock, pulled off bone and chopped
4 dried dates, finely chopped

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 to 15 minutes.

The quail are actually better when they are grilled rather than roasted.

Equipment List

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