Bacon-Wrapped Quail Stuffed with Goat Cheese
You can never have too many side dish recipes, so give Bacon-Wrapped Quail Stuffed with Goat Cheese a try. This gluten free and primal recipe serves 8. One portion of this dish contains around 23g of protein, 56g of fat, and a total of 603 calories. Head to the store and pick up pepper, rosemary, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.
If you prefer, the quail can be grilled rather than roasted. To avoid flare-ups from dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.