GRILLED QUAIL

Grilled Quail image

Provided by Food Network

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

Previous Next

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

Steps:

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.
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.