Decadent Roast Quail
I’ve always been driven by a desire to become as self-sufficient as possible and build a productive homestead. To that end, I began raising quail in 2019 for meat and eggs. It’s a joy to take care of these animals, and I provide them with the best quality of life I can. At times, it is necessary to cull aggressive males, or females who have aged out of laying eggs. Humanely butchering the quail is of highest importance to me, and I ensure the birds meet their end as quickly and painlessly as possible.
Learn more about raising quail and see pictures of my birds on my blog: Quail & Cotton. I sell eggs, chicks, and butchered birds in the Greenville, SC area. If you don’t know anyone who raises quail, you can often find them in specialty grocery stores.
Ingredients
4 quail, cleaned and skinned
8 oz. goat cheese
8 slices sugar-free bacon (I use Applegate)
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon fresh minced garlic
Salt to taste
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and place an oven-safe cooling rack on top. Spray the rack with the cooking fat of your choice.
Mix seasoning ingredients together in small bowl and use your hands to coat the inside and outside of the quail with the mixture.
Divide the goat cheese into four portions and press each portion into the quail’s body cavity.
Wrap each quail with two slices of bacon - I recommend wrapping one slice lengthwise and one widthwise.
Place the quail cavity side up on the cooling rack. Bake for 30 minutes at 350°F. After 30 minutes, without removing the tray, increase the temperature to 425°F and bake for another 10 minutes.
Remove from oven and allow to cool before diving in!
I would love to see how you and your family enjoy this meal - please tag me in your creations on Instagram!
