Paul's Bacon-Wrapped Grilled Quail with Bourbon-Pepper Jelly Glaze
- 8 quail, about 5 1/2 ounces each, dressed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 strips thick-cut bacon
- 1/2 cup pepper jelly
- 3 tablespoons bourbon
- 1/2 teaspoon Worcestershire sauce
Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Wrap the bacon around the quail and secure with a toothpick.
Preheat a grill to medium-low.
Place the bacon-wrapped quail on the grill and cook, turning frequently, for 10 to 12 minutes, or until bacon is beginning to caramelize in places and the quail have grill marks on all sides. Brush the quail with the glaze and continue turning, glazing, and cooking until birds are nicely glazed and grilled on all sides and the flesh is just cooked through, about 10 minutes longer.
Set aside to rest briefly before serving 2 quail per person.
Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008