Bacon-Wrapped Quail Stuffed with Goat Cheese
Succulent quail stuffed with creamy goat cheese and fresh rosemary, wrapped in crispy bacon. This elegant dish is marinated in olive oil with thyme and garlic for maximum flavor.
Ingredients
- •16 whole quail
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •½ cup extra-virgin olive oil
- •¼ cup fresh thyme leaves
- •8 cloves garlic
- •16 ounces soft fresh goat cheese
- •16 sprigs fresh rosemary
- •16 strips thick-cut bacon
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
15 min