Photography by Jim Bathie | Food Styling by Aaron Conrad | Styling by Haley Bilunas
This Bacon-Wrapped Quail is a savory Louisiana favorite where tender quail is wrapped in smoky bacon, brushed with a buttery brown sugar-garlic glaze, and roasted until golden. Served with Texas toast and rich pan drippings, this simple yet elegant dish makes a flavorful addition to fall dinners, game-day spreads, or holiday entertaining!
Bacon-Wrapped Quail
Makes 4 servings
Ingredients
- 8 quail (bone-in or boneless)
- ½ cup salted butter, melted
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 slices bacon
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon minced garlic
- Texas toast, to serve
Instructions
- Preheat oven to 400°.
- Dip quail in melted butter, and sprinkle with salt and pepper. Reserve remaining melted butter.
- Wrap each quail in 1 slice of bacon, and secure with a wooden pick. Arrange quail about ½ inch apart in a shallow baking dish.
- In a small bowl, combine reserved melted butter, brown sugar, and garlic. Pour evenly over quail.
- Bake until golden brown, about 15 minutes. Serve quail with Texas toast and pan drippings.
