As promised! The quail hunt from Saturday provided quite a bounty, and, as I mentioned, we had a big group over that evening for a little grilling fun. Everyone really enjoyed it, and I only wish we had another hunt on the books so we could do it again. {Side note- pardon the cheesy paper plates in the last two photos- when you have a bunch of people over for a casual grill-out, they make for a much easier clean-up!}

INGREDIENTS:

Quail- whole, skinned {we had 14 total, but were feeding 8-10. Adjust as needed!}
2 tbsp olive oil
2 tbsp generic steak seasoning
2 tbsp lemon pepper seasoning
1 tbsp garlic powder
1 strip of bacon per quail
{*If you are grilling fewer quail, adjust your measurements accordingly!}

STEPS:

2. Once your birds are cleaned, place them in a large bowl with all of the olive oil and spices. Make sure each one is thoroughly coated, cover the bowl with plastic wrap, and let them do their thing in the fridge for at least 2 hours.

3. Take each quail and wrap it individually around the middle with one strip of bacon. Secure with a toothpick or two. Continue until each one is in its own little bacon blanket. And no, I did not suddenly get large hands and hairy arms. That’s the main squeeze being Mr. Chef!

4. Grill time! Quail are tender, delicious little birds, but can easily be over-cooked. Be careful!

Make sure the surface of your grill has relatively the same heat all the way across so the quail can cook evenly. Place them on the grill and cook for 15-18 minutes, flipping them at about half way point the cook time. You will know the quail is cooked through when it is slightly firm to the touch (think similar to a cooked chicken) and the juices run clear.

Check out those delicious char marks from the grill!

I baked some cubed sweet potato for a side, along with some spinach sauteed with garlic, onions, and tomato. Not your style? These beauties are so delicious, you could pair them with just about anything! Enjoy!