WRAPPED GRILLED QUAIL WITH BOURBON-RED CURRENT GLAZE
- 8 quail, about 150 gram each, dressed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 strips thick-cut bacon
- ½ cup red current jelly
- 3 tablespoons bourbon
- ½ teaspoon Worcestershire sauce
Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Wrap the bacon around the quail and secure with a toothpick. Preheat a grill to medium-low. (180°C) In a bowl whisk the red current jelly, bourbon, and Worcestershire sauce until smooth. Place the bacon-wrapped quail on the grill (I did this on the hob with a griddle pan) and cook, turning frequently, for 10 to 12 minutes, or until bacon is beginning to caramelize in places and the quail have grill marks on all sides. Brush the quail with the glaze and transfer to preheated oven. Continue turning, glazing, and cooking until birds are nicely glazed and grilled on all sides and the flesh is just cooked through, about 20 minutes longer.
Set aside to rest briefly before serving 2 quail per person.
Serve with Orzo Pasta Rice or Couscous.
Recipe adapted by Amanda Conradie
Photo: Elize de Kock
