Bacon Wrapped Quail Stuffed with Goat Cheese
Bacon Wrapped Quail Stuffed with Goat Cheese (serves 2)
4 sprigs thyme
4 cloves garlic, diced
4 strips bacon
16 sage leaves
4 oz goat cheese
2 tbsp butter
salt and pepper to taste
To prepare each quail, salt, pepper and olive oil each cavity the morning before you intend to cook them. Add the leaves of one sprig of thyme and diced cloves of garlic. Let marinade throughout the day in the refrigerator. When ready to cook stuff 1 oz of goat cheese into the cavity. Slightly oil the skin and place 4 sage leaves upon the skin, wrapping each with a slice of bacon. Keep the bacon in place with a small skewer or use kitchen string to fasten everything together.
In a heavy skillet melt 2 tbsp of butter on medium high until foaming. Add the quail and cook on all sides until golden brown, about 8 minutes. Transfer the quail to a baking dish and roast at 350F for 12 minutes or until the juices run clear. Quail meat, unlike chicken, will be slightly pink so do not be alarmed.
Let sit 5 minutes and then cut each in half. Don’t be shy about using your fingers, it’s really the only way to eat such tiny little birds. Dig in!