Bacon Wrapped Grilled Quail Food

BACON WRAPPED QUAIL

Steps:

• 1. Jalapenos - clean and slice lengthwise into quarters
• 2. With skin side down place jalapeno in the middle of the quail breast
• 3. Tightly wrap the breast around the jalapeno Tightly wrap bacon strip around quail and fasten with toothpicks and sprinkle with coarse ground black pepper.
• 4. Grill to perfection. Quail only takes a few minutes on each side - it will dry out if over cooked.

BACON WRAPPED QUAIL

Steps:

• Preheat oven to 350. Lightly grease a deep roasting pan. I.
• In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.
• Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.
• Bake for 16 minutes; broil for 8 minutes to brown the skin.
• In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.
• In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.
• Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens,.

BACON WRAPPED GRILLED QUAIL

Steps:

• Combine the salt, mustard, oregano, coriander and celery seed to make the rub
• Pat the quail dry and coat with the rub
• Wrap with bacon and hold in place with a toothpick
• While the grill is getting up to a roasty 350 degrees, combine the pepper jelly, Worcestershire and bourbon
• Place the bacon wrapped quail on the grill and brush with the glaze
• Brush with the glaze every time you turn the quail
• When the Bacon Wrapped and Glazed Grilled Quail reaches an internal temperature of 165 degrees, remove from the kamado and serve