Bacon-Wrapped Quail Stuffed with Goat Cheese

From the kitchen of Carly

Delicate quail gets the luxury treatment: stuffed with tangy goat cheese and herbs, wrapped in bacon, then roasted until the skin crisps and the meat stays tender and slightly pink. Elegant enough for company, straightforward enough for a weeknight splurge.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 116 (4-ounce) quail, rinsed and patted dry
  • 11 1/2 teaspoons kosher salt
  • 11/2 teaspoon freshly ground black pepper
  • 11/2 cup extra-virgin olive oil
  • 11/4 cup fresh thyme leaves
  • 18 cloves garlic, peeled and halved
  • 116 ounces soft fresh goat cheese
  • 116 sprigs fresh rosemary
  • 116 strips thick-cut bacon

Instructions

  1. Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

  2. Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.