O'NeillOutside.com
Birds
Birds
BACON WRAPPED QUAIL WITH
BOURBON PEPPER JELLY
Ingredients
• 8 quail, dressed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 strips thick cut bacon
• ½ cup pepper jelly
• 2 Tablespoons bourbon
• ½ teaspoon Worcestershire sauce
Method
Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of
the pepper. Wrap bacon around the quail and secure with a toothpick.
Preheat EGG to medium low.
In a bowl, whisk the pepper jelly, bourbon, and Worcestershire sauce
until smooth.
Place the bacon wrapped quail on the grill and cook, turning frequently
for 10-12 minutes or until bacon is beginning to caramelize in places and the quail has grill marks on all size.
Brush the quail with the glaze and continue turning, glazing, and
cooking until the birds are nicely glazed and grilled on all sides and the flesh is just cooked enough, about 10 minutes longer.
Set aside to rest briefly before serving.
for 10-12 minutes or until bacon is beginning to caramelize in places and the quail has grill marks on all size.
Brush the quail with the glaze and continue turning, glazing, and
cooking until the birds are nicely glazed and grilled on all sides and the flesh is just cooked enough, about 10 minutes longer.
Set aside to rest briefly before serving.
