Name: Grilled Quail
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

Directions

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.

Maple Bacon Vinaigrette:

Yield: 4 to 6 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Grilled Quail

Maple Bacon Vinaigrette:

Maple Bacon Vinaigrette:

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