My F&W
quick save (...)

White Wing Dove-Style Grilled Quail

  • SERVINGS: 16
  • FAST
  1. 16 partially boned quail, legs removed and reserved
  2. 3 jalapeños, sliced crosswise 1/4 inch thick
  3. 1 medium onion, halved lengthwise and sliced 1/4 inch thick
  4. Salt and freshly ground pepper
  5. 16 thin slices of bacon
  6. 3 tablespoons unsulphered molasses
  7. 2 tablespoons olive oil
  8. 2 teaspoons sherry vinegar
  9. 1/3 cup cornmeal
  1. Light a grill, preferably charcoal. Lay the quail breasts, skin side down, on a work surface. Set a slice of jalapeño and a few slices of onion in the center of each breast. Season with salt and pepper and fold the breasts together to enclose the filling. Wrap a slice of bacon around each breast and secure with a wooden toothpick.
  2. In a small bowl, combine the molasses, olive oil and vinegar. Brush the stuffed quail and the legs with the glaze and sprinkle with the cornmeal. Season with salt and pepper.
  3. Grill the quail breasts over a medium-hot fire, turning, until crisp and medium rare, about 9 minutes. Grill the legs, turning, until browned, about 4 minutes. Serve hot off the grill.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.