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Bacon-Wrapped-maple-Quail

Bacon Wrapped Maple Quail

A delicious sweet and salty appetizer dish.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Remove skins from breast meat pieces.
  • 2. On a plate, drizzle Wild Cheff Blood Orange Olive Oil over quail breasts and coat them fully. Now season them with desired amount of Wild Cheff Cinnamon Chili Blend.
  • 3. Place goat cheese into a small bowl and pour a tablespoon of maple syrup over it. With a fork, whisk it up until it is thoroughly mixed.
  • 4. Take each individual breast and place a teaspoon or two of the maple goat cheese mixture onto the center of the quail breast.
  • 5. Sprinkle some Wild Cheff Jalapeno Flakes over the goat cheese mixture.
  • 6. Center the breast, with the goat cheese and jalapeno onto a piece of the bacon. Fold the breast over and wrap the bacon around it, and then secure with a toothpick.
  • 7. Place the finished stuffed breasts onto a heated outdoor grill over medium-low heat and cook until bacon and breast meat is cooked, turning as you go.
  • 8. Serve as is on a small platter as an appetizer.

Instructions

  • 1. Remove skins from breast meat pieces.
  • 2. On a plate, drizzle Wild Cheff Blood Orange Olive Oil over quail breasts and coat them fully. Now season them with desired amount of Wild Cheff Cinnamon Chili Blend.
  • 3. Place goat cheese into a small bowl and pour a tablespoon of maple syrup over it. With a fork, whisk it up until it is thoroughly mixed.
  • 4. Take each individual breast and place a teaspoon or two of the maple goat cheese mixture onto the center of the quail breast.
  • 5. Sprinkle some Wild Cheff Jalapeno Flakes over the goat cheese mixture.
  • 6. Center the breast, with the goat cheese and jalapeno onto a piece of the bacon. Fold the breast over and wrap the bacon around it, and then secure with a toothpick.
  • 7. Place the finished stuffed breasts onto a heated outdoor grill over medium-low heat and cook until bacon and breast meat is cooked, turning as you go.
  • 8. Serve as is on a small platter as an appetizer.

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