Charcoal-Grilled Stuffed Quail

Name: Charcoal-Grilled Stuffed Quail
Yield: Yield: 4 to 8 Servings.
Cuisine: United States
Ingredients: 8 cleaned quail (¼ pound each); ⅛ pound streaky bacon or salt pork, cut into small cubes (about ½ cup); 1 tablespoon finely chopped garlic; 2½ tablespoons fine dry bread crumbs; 2½ tablespoons finely diced carrot; 2½ tablespoons finely diced celery; 1 tablespoon finely chopped fresh basil; Freshly ground pepper to taste; 2 tablespoons bacon fat or corn oil; 1 tablespoon finely chopped parsley; ½ teaspoon finely chopped fresh thyme, or ¼ teaspoon dried; Salt to taste, if desired

Preparation info

Yield:
4 to 8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

The following is a recipe demonstrated for me by a young master chef from Chapel Hill, North Carolina—Bill Neal, owner and chief cook of the Crook’s Corner Restaurant. I would label it nouveau Southern. It is excellent.

Ingredients

8 cleaned quail (¼ pound each)
⅛ pound streaky bacon or salt pork, cut into

Americas
United States
Dinner

Method

Preheat a charcoal grill until white ash forms on top of the coals.
Split each quail neatly along the backbone. Set aside.
Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt, and pepper. Blend thoroughly with the fing