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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 cloves garlic, sliced |
3 shallots, sliced |
8 sprigs fresh thyme leaves |
1/4 cup extra-virgin olive oil |
1 tablespoon freshly ground black pepper |
4 semi-boneless quail |
4 ounces arugula |
maple bacon vinaigrette, recipe follows |
1/4 pound slab bacon, diced |
1/2 tablespoon dijon mustard |
1/2 tablespoon whole-grain mustard |
1/4 cup maple syrup |
1/2 cup balsamic vinegar |
1/4 tablespoon shallot, chopped |
1/4 tablespoon garlic, minced |
1 cup olive oil |
kosher salt and freshly ground black pepper |
Directions:
1. In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
2. Preheat an outdoor grill to medium-high heat.
3. Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
4. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
5. Maple Bacon Vinaigrette:
6. In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.
7. Yield: 4 to 6 servings
8. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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