Have you gone quail hunting this year? If not, there’s only 44 days left until the end of quail season to enjoy this time honored hunting tradition. If you find yourself with a freezer full of quail from your hunt or a generous soul as offered you some, try this easy to make recipe as a party appetizer or as tonight’s dinner.
- Quail (boneless, skinless breasts)*
- Pickled jalapenos
- Bacon slices (cut in half)
- Italian dressing
- LowCountry Barbecue Hot Sauce
For every quail breast, place 1-2 slices of jalapenos on top and wrap with ½ slice of bacon. Skewer a toothpick through to hold in place. Marinate in Italian dressing for 1-2 hours in fridge before grilling. Arrange quail on a disposable grill pan, tin foil, or grill basket to easily transport to grill and cook over medium high heat for approximately 15 minutes or until lightly brown on all sides and quail is still slightly pink inside. Baste with LowCountry Barbecue Hot Sauce twice during cooking time. Once removed from grill, liberally baste again with sauce. If you like your bacon a little more crispy than how it’s coming off the grill, place under medium broiler for 1-2 minutes or until desired crispiness.
*If using the whole quail, cut a slit in the breast on each side of the bird large enough to stick a slice of jalapeno and wrap with a full slice of bacon. Follow remaining directions; however, cooking time will need to be adjusted.