Ingredients
- 4 quail, about 5 1/2 ounces each, dressed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 strips thick-cut bacon
- 1/2 cup pepper jelly
- 3 tablespoons bourbon
- 1/2 teaspoon Worcestershire sauce
Directions
Season each quail with 1/8t of salt and 1/8t pepper.
Wrap quail in bacon and secure with a toothpick
In a bowl whisk the pepper jelly, bourbon, and Worcestershire sauce until smooth
Place the bacon wrapped quail on a medium low heat grill turning frequently for 10 to 12 minutes or until the bacon begins to caramelize and the quail is showing grill marks.
Brush the quail with the glaze, and continue turning frequently for about 10 to 12 minutes, or until the birds are cooked.
Serve 2 quail per person
Mad Dog and Celeste's Recipes 