Roasted Stuffed Quail Wrapped in Bacon

I have tried a quail recipe during my business trip to Belgium, and the Roasted Stuffed Quail Wrapped in Bacon is an inspiration for that recipe. Not knowing what the recipe was, I only remember that the bird was involved in a grilling process. 

So, I have experienced several times at home, using various French herbs and finally settled this recipe, which is easy to make.

What are the main ingredients?

The main ingredients are quails, herbs, bacon, dried plums, and bread. The recipe description at the end of this post includes the complete list of ingredients.

Quail

I use frozen boned quails for this recipe. They are available in German supermarkets. There is no need to debone the birds for this recipe because of the stuffing process. Besides, I eat them with my hands and remove the bones on the plate while eating. There is the congenital pleasure to enjoy the food in this way. That is why I love this recipe so much.

Herbs

Rosemary, thyme, and Sage leaves are the must-have herbs. The herbs work together to create a tempting aroma of the recipe.  

Bacon

The taste of bacon goes gradually into the birds during the cooking, adding an extra aroma to the recipe. 

Dried plums

Dried plums contain rich Vitamin A and are an excellent source of dietary fiber. In addition, they are cholesterol-free, sodium-free, and fat-free. I use dried plums for stuffing to create a mild sweet flavour. The dried plum is also an important part of this savoury dish.

Bread

In general, bread is one of the most common ingredients in the stuffing, as I have learned from European cuisine. So, I use dried-out bread to make the best stuffing. 

How to cook Roasted Stuffed Quail Wrapped in Bacon recipe

Preparation

I wash quails thoroughly and avoid contaminating other food in the kitchen. Then, dry the quails and rub them with some salt. Leave them aside for about 30 minutes.    

Next, I place garlic, dried plum, fresh sage leaves, rosemary into each quail. Since the cooking will produce some juice, I stuff a slice of toast to soak the liquid. If only fresh bread is available, I will toast them over a toaster until dry before use. 

Afterward, I wrap each quail with two slices of bacon and use a tooth picker to fix the bacon. Now, place all quails on oven-safe porcelain and spread a few sprigs of thyme. And then brush olive oil all over the quails.

Cooking

Preheat the oven to 180 °C and bake for 40 minutes. Depending on the power of your oven, you might need to reduce or add time. My German oven has many functions, including the air-circulating feature (Umluft in German), which I use for baking the quails. The air-circulating feature works like a fan. 

To make the skin slightly crispy, I apply the grill function of my oven until the quails get the crust over. It takes about 5 minutes in my case. 

Tips for Roasted Stuffed Quail Wrapped in Bacon recipe

The bread gives the stuffing structure. You can use any bread that is dried or “staled” first. Avoid using soft or fresh baked bread because it will result in a soggy texture.

The best side dish for this recipe is the fried potato and red onions seasoned with sea salt.

Did you like the recipe?

You can save the recipe or pin it for future cooking. I’d love to know how it turned out for you! Please let me know by leaving a review below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.