Every year I’m asked for game recipes that don’t involve Italian dressing. It’s as if hunters only have one condiment in the pantry and it’s dressing. This quail will be glazed but with concoction of bourbon, Worcestershire and pepper jelly. That’s beats the heck out of dressing. Did I mention the quail would be wrapped in bacon?
Bacon Wrapped and Glazed Grilled Quail Ingredients:
1 tbs kosher salt
2 tsp dry mustard
1 tsp dried oregano
1 tsp ground coriander
1 tsp celery seed
5 slices bacon to wrap the birds: optional (but we always like to add bacon!)
½ cup pepper jelly
dash Worcestershire sauce
3 tbs bourbon
If you haven’t grilled quail before, it’s really simple. This is a very straightforward recipe, so give it a try!
Combine the salt, mustard, oregano, coriander and celery seed to make a rub. Pat the quail dry and apply the dry rub to the quail.
The quail is ready for a bacon jacket:
Then, wrap a piece of bacon around each bird, securing with a toothpick; hold on tight, you don’t want your dinner flying away!
Set up your grill for direct grilling at 350 degrees. While the grill is warming up, make the glaze. Combine the pepper jelly, Worcestershire and bourbon.
Place quail on the grill and glaze:
Continue to glaze every time your turn the meat. Cook 4-5 minutes per side until cooked thoroughly and juices run clear (about 165 degrees) and then remove the Bacon Wrapped and Glazed Grilled Quail from your kamado cooker:
So there’s your game recipe without any Italian dressing – Bacon Wrapped and Glazed Grilled Quail.
If you have any questions, feel free to leave them below or shoot me an email.
- 1 tbs kosher salt
- 2 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp celery seed
- 5 quail
- 5 slices bacon to wrap the birds: optional (but we always like to add bacon!)
- ½ cup pepper jelly
- dash Worcestershire sauce
- 3 tbs bourbon
- Combine the salt, mustard, oregano, coriander and celery seed to make the rub
- Pat the quail dry and coat with the rub
- Wrap with bacon and hold in place with a toothpick
- While the grill is getting up to a roasty 350 degrees, combine the pepper jelly, Worcestershire and bourbon
- Place the bacon wrapped quail on the grill and brush with the glaze
- Brush with the glaze every time you turn the quail
- When the Bacon Wrapped and Glazed Grilled Quail reaches an internal temperature of 165 degrees, remove from the kamado and serve