Grilled Quail

Total Time:
8 hr 20 min
5 min
8 hr
15 min

4 servings

  • 4 cloves garlic, sliced
  • 3 shallots, sliced
  • 8 sprigs fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly ground black pepper
  • 4 semi-boneless quail
  • 4 ounces arugula
  • Maple Bacon Vinaigrette, recipe follows
  • Maple Bacon Vinaigrette:
  • 1/4 pound slab bacon, diced
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon whole-grain mustard
  • 1/4 cup maple syrup
  • 1/2 cup balsamic vinegar
  • 1/4 tablespoon shallot, chopped
  • 1/4 tablespoon garlic, minced
  • 1 cup olive oil
  • Kosher salt and freshly ground black pepper
  • In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.

  • Preheat an outdoor grill to medium-high heat.

  • Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Maple Bacon Vinaigrette:
  • In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

  • Yield: 4 to 6 servings

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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