A friend of mine, Hayley, who went to TCU told me that because hunting season begins during football season, in Texas they grill what they kill. Bacon wrapped quail happens to be one of the most popular tailgate recipes at TCU, and because I found a few quail at my local Fresh Market, I decided to give it a try. If you like bird, this is a fantastic catch!
Grocery list (2-4 people):
4 whole quails
4 tsp olive oil
Kosher salt
Pepper
4 pieces thick cut bacon
1/4 cup Apple butter
1 tbsp agave nectar or honey
1 tsp Dijon mustard
2 dashes Worschestershire
Directions:
1. Heat a grill to medium heat. Rub each quail with 1 tsp of olive oil and lightly salt and pepper on all sides.
2. Put bacon on a plate lined with paper towels and cover with more paper towels. Put in the microwave for about 2 minutes until it starts to crisp but is still flimsy.
3. Make the glaze by stiring together the apple butter, agave nectar, Dijon mustard, and Worschestershire in a small bowl. Brush each quail with the glaze on all sides. Tuck the legs of each quail in and wrap together with one slice of bacon, securing with a toothpick. Brush the glaze over all sides of the quail and bacon.
4. Grill for about 20 minutes, turning every 5 minutes, and basting with the extra glaze each turn. Serve as an appetizer (1 quail per person) or a meal (2 quails per person).
CHEERS TO FOOTBALL SEASON!!!