Bacon-Wrapped Quail Stuffed With Goat Cheese
- 16 (4-ounce) quail, rinsed and patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh thyme leaves
- 8 cloves garlic, peeled and halved
- 16 ounces soft fresh goat cheese
- 16 sprigs fresh rosemary
- 16 strips thick-cut bacon
- 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 500u0b0F. 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.
quail, kosher salt, freshly ground black pepper, extravirgin olive oil, thyme, garlic, goat cheese, rosemary, bacon
Taken from www.epicurious.com/recipes/food/views/bacon-wrapped-quail-stuffed-with-goat-cheese-236319 (may not work)