Grilled Quail
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Garlic (minced)8 sprigs
Thyme Leaves (fresh)1 cup
Extra-Virgin Olive Oil110 g
Arugula450 g
Slab Bacon (diced)1 tbsp
Dijon Mustard1 tbsp
Grain Mustard (whole-)1 cup
Maple Syrup1 cup
Balsamic Vinegar1 tbsp
Shallot (chopped)1 cup
Olive OilDirections:
1
In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper
2
Add the quail and marinate in the refrigerator for 6 to 8 hours
3
Preheat an outdoor grill to medium-high heat
4
Place the marinated quail on the grill and cook for 6 to 8 minutes per side
5
Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes
6
Place each quail on 1 ounce of arugula
7
In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp
8
Remove the bacon and set aside
9
In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic
10
Mix well and slowly drizzle in the oil
11
Season with salt and pepper
12
Stir in bacon pieces