Bacon Wrapped Local Quail Recipe

Prepare quail

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the quail dry again with paper towels; removing surface moisture helps the bacon crisp.

Trim and oil

If the quail have heads/neck cavities, tuck any loose skin in and remove excess fat. Lightly brush each quail with olive oil to help seasonings adhere.

Wrap with bacon

Season the cavity and exterior lightly with a portion of the salt, pepper, and smoked paprika (reserve remaining for glaze). Wrap each quail with one slice of bacon: lay a slice across the breast and bring ends under the bird, overlapping if necessary. Secure with a toothpick or small skewer through the bacon into the breast to hold in place.

Make dry rub

In a small bowl combine the remaining kosher salt, black pepper, smoked paprika and brown sugar. Sprinkle a light, even dusting of the dry rub over each bacon-wrapped quail, focusing on the bacon surface so it caramelizes.

Roast

Place the prepared quail on the wire rack spaced evenly. Roast in the preheated oven for 18–25 minutes, turning once halfway through, until internal temperature at the thickest part of the thigh reaches 160°F (71°C) and bacon is crisping. Exact time depends on bird size; start checking at 18 minutes.

Glaze finish

While quail roast, whisk together maple syrup, brown sugar (if any left), and sriracha (if using) in a small saucepan and warm gently until combined — do not boil. In the last 3–4 minutes of roasting, brush the glaze over the bacon-wrapped quail and return to oven to set and caramelize. If you prefer extra crispness, broil for 1 minute while watching closely.

Rest

Remove quail from oven and let rest on the rack for 5 minutes. Remove toothpicks and transfer to a serving platter. Sprinkle chopped parsley and squeeze a little lemon over the birds just before serving.

In a pitcher or shaker, combine vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper and horseradish. Stir or roll between two containers to combine (don't over-shake if using a cocktail shaker). Taste and adjust seasoning—add more hot sauce, Worcestershire or lemon as preferred.

Fill highball glasses with ice; pour Bloody Mary over ice. Garnish each glass with a celery stalk and a pickled green bean or pickle. Serve immediately alongside the warm bacon-wrapped quail.