Bacon-Wrapped Quail Stuffed with Goat Cheese

Ingredients for Bacon-Wrapped Quail Stuffed with Goat Cheese

• 16 (110g) quail, rinsed and patted dry

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1/2 cup extra-virgin olive oil

• 1/4 cup fresh thyme leaves

• 8 cloves garlic, peeled and halved

• 450g soft fresh goat cheese

• 16 sprigs fresh rosemary

• 16 strips thick-cut bacon

How to make Bacon-Wrapped Quail Stuffed with Goat Cheese

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.

Preheat oven to 260°C. Remove 1 quail from marinade. Stuff cavity with 30g 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.