Bacon Wrapped Quail Stuffed With Goat Cheese Food

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

Bacon-Wrapped Quail Stuffed with Goat Cheese image

Provided by Melissa Clark

Categories Cheese Garlic Herb Poultry Bake Thanksgiving Stuffing/Dressing Goat Cheese Bacon Quail Fall Winter Grill/Barbecue

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

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
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Steps:

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.
Preheat oven to 500°F. 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.

BACON WRAPPED QUAIL

Bacon Wrapped Quail image

Make and share this Bacon Wrapped Quail recipe from Food.com.

Provided by SB61287

Categories Quail

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 quail
2 1/2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1 teaspoon dry mustard
1/2 teaspoon garlic powder
8 slices bacon
1 lemon, quartered
4 tablespoons unsalted butter, softened and divided
1 tablespoon all-purpose flour
6 cups fresh mushrooms, sliced
1 teaspoon garlic
1/2 cup dry white wine
2 cups chicken broth
1/2 teaspoon dried thyme

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,.

Nutrition Facts : Calories 407.8, Fat 29.8, SaturatedFat 10.9, Cholesterol 113.5, Sodium 1169, Carbohydrate 5.3, Fiber 1.4, Sugar 1.3, Protein 27.4

BACON WRAPPED GOAT CHEESE

Bacon Wrapped Goat Cheese image

Our local supermarket sells this fantastic little appetizer which they make in neighboring France. Seasoned goat cheese is rolled up in bacon and baked until gooey and the bacon browned. Serve with Baguettes, or baked potatoes. Even my wife who won't come near goat cheese likes this recipe. Easy to whip up and makes a great party appetizer.

Provided by TJW2725

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces goat cheese
8 slices bacon
1 bunch chives, finely chopped
salt
pepper

Steps:

Preheat oven to 400°F.
Freeze the goat cheese for five to ten minutes if too soft and gooey so you can roll it into 8 lumberjack-thumb sized logs.
Sprinkle with salt and pepper, and roll in the chives.
Wrap with bacon so that the whole log is covered.
Place in an aluminum foil boat, or a shallow glass pan (i.e. a pie tin).
Bake for ten minutes, or until the bacon is golden brown and the cheese bubbly.
You can do these on the grill too if you have an aluminum grill pan. Or in a pan on the stove over medium heat turning occasionally so that it is evenly browned.

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