Quail may seem intimidating to cook, but wrapping the petite birds in bacon and roasting yields incredible results. The bacon keeps the lean quail meat juicy and adds a lovely hint of smokiness, while a sweet and salty marinade infuses each bite with flavor. Follow my tips below for mouthwatering bacon wrapped quail worthy of a fine restaurant.
Ingredients You’ll Need
Making bacon wrapped quail at home is easy with just a few ingredients:
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Quail: Look for fresh or frozen quail at specialty markets or online. You’ll need 1 whole quail per serving.
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Bacon: Thinly sliced bacon works best. I prefer applewood smoked for extra flavor.
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Soy sauce: For salty, savory umami notes in the marinade. Use gluten-free tamari to avoid wheat.
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Brown sugar: Adds touch of sweetness to balance the soy sauce. Honey also works well.
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Garlic Minced garlic gives the marinade aroma and depth, Use 2-3 cloves,
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Avocado oil: The high smoke point prevents burning. Olive oil substitutes nicely.
With these simple ingredients, you’re ready to start prepping the quail for cooking.
Step 1 – Marinate the Quail
In a small bowl whisk together the soy sauce brown sugar or honey, minced garlic, and avocado oil until combined.
Place the whole quail in a resealable plastic bag or baking dish. Pour the marinade over the quail, making sure each is evenly coated. Seal or cover and refrigerate for 6-8 hours, turning occasionally.
Allowing the quail to marinate for several hours tenderizes the meat and infuses it with lots of flavor.
Step 2 – Wrap with Bacon
When ready to cook, preheat the oven to 325°F and line a baking sheet with parchment paper. Remove the quail from the marinade, letting any excess drip off.
Wrap each quail tightly with a slice of bacon, using toothpicks to secure it in place. Make sure the bacon completely envelops the breast meat.
Wrapping with bacon keeps the lean quail breast deliciously moist while adding a subtle smoky flavor and crispy texture contrast.
Step 3 – Roast the Quail
Place the bacon wrapped quail on the prepared baking sheet. Roast for 35 minutes, then uncover and increase the oven temperature to 425°F.
Roast for 10-15 more minutes until the bacon is lightly browned and the quail reach an internal temperature of at least 150°F.
The two-stage roasting method first gently cooks the quail through before crisping up the bacon.
Step 4 – Rest and Serve
Remove the pan from the oven and allow the quail to rest for 5-10 minutes before serving. Carefully remove the toothpicks before eating.
I love serving bacon wrapped quail with zesty chimichurri sauce, roasted potatoes, and a fresh arugula salad. The sweet, salty quail pairs deliciously with bright, herby flavors.
Tips for Perfectly Cooked Quail
Follow these tips for the best results when making bacon wrapped quail:
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Truss the quail legs together with kitchen string if desired for a tidy presentation. Remove before eating.
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Use a meat thermometer to ensure the quail reach a safe minimum internal temperature of 150°F.
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Let the roasted quail rest before serving, as this allows juices to reabsorb for tender, juicy meat.
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Adjust roasting times slightly shorter or longer based on your desired level of doneness. Quail cooks quickly.
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Switch up the marinade ingredients to complement different seasonings on the bacon or sides.
With my easy step-by-step instructions, you can impress guests with restaurant-quality bacon wrapped quail cooked right at home.
Frequently Asked Questions
What does quail taste like?
Quail has a mildly gamey, rich flavor similar to dark chicken meat. It takes well to bold seasonings. The meat is lean yet moist when cooked properly.
Can I use turkey bacon instead of pork bacon?
Absolutely! Turkey bacon is a great lower-fat alternative. Just be sure to watch it closely as it cooks faster than pork bacon.
How should I serve roasted quail?
Bacon wrapped quail pairs fantastically with chimichurri, compound butters, pan sauces, roasted veggies, creamy polenta, and bright, acidic salads to cut the richness.
Can I grill the quail instead of roasting?
Yes, grilled quail is delicious! Grill over medium direct heat for 8-12 minutes, turning occasionally, until cooked through. Baste with reserved marinade while grilling.
How long does marinated quail keep in the fridge?
Marinated raw quail keeps safely for 1-2 days. For longer storage, freeze raw marinated quail for 2-3 months before thawing and cooking.
With my easy tutorial, you can master cooking restaurant-caliber bacon wrapped quail at home. Impress dinner guests with these elegant little birds bursting with sweet, salty, smoky flavor.