Bacon-Wrapped Quail is a Southern favorite for Thanksgiving and Christmas. This recipe comes from Gena Knox, author of three Southern food cookbooks. Gena says: “My dad is an enthusiastic quail hunter at his south Georgia farm, so the birds have always been a suppertime staple at our house, even for Christmas Eve. We traditionally serve them with cheese grits, biscuits, and my mom’s apples and bananas for a warming fall feast.”
In her third cookbook, “Southern My Way: Food & Family,” Gena Knox puts her spin on three generations of family recipes and adds a few new favorites to the mix. Food & Family is nearly 250 pages of fresh takes on traditional Southern Fare, time-saving tips from Gena’s kitchen, and visually striking photography. Gena’s newest cookbook will be released on October 15, 2013.
Prep time: 10 minutes plus 1 hour to marinate
Cook time: 15 minutes
Yields: 6 quail
¼ cup red wine
¼ cup olive oil
2 cloves garlic, crushed
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
½ teaspoon salt
6 bone-in quail
6 strips thin-cut sliced bacon
First: Combine wine, oil, garlic, herbs, and salt in a zip-top plastic bag. Season with cracked pepper and add quail. Marinate in refrigerator for 1 to 2 hours.
Next: Preheat grill to medium-high heat. Wrap each quail in 1 strip of bacon and let sit at room temperature for 30 minutes before grilling.
Last: Grill quail, flipping only once, for 6 to 7 minutes per side or until internal temperature registers 165°F.