• 4servings
  • 500minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cloves garlic , sliced

  2. 3 shallots, sliced

  3. 8 sprigs fresh thyme leaves

  4. 1/4 cup extra-virgin olive oil

  5. 1 tablespoon freshly ground black pepper

  6. 4 semi-boneless quail

  7. 4 ounces arugula

  8. Maple Bacon Vinaigrette, recipe follows

  9. 1/4 pound slab bacon, diced

  10. 1/2 tablespoon Dijon mustard

  11. 1/2 tablespoon whole-grain mustard

  12. 1/4 cup maple syrup

  13. 1/2 cup balsamic vinegar

  14. 1/4 tablespoon shallot, chopped

  15. 1/4 tablespoon garlic, minced

  16. 1 cup olive oil

  17. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. 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.

  6. Yield: 4 to 6 servings *


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