Risotto-Stuffed Quail

8 semi-boneless quail

4 strips bacon

1 c. leftover risotto

salt & pepper to taste

Stuff quail with leftover risotto. Cut a small slit in skin below the breast, cross legs, and thread though slit. Cut bacon strips in half and wrap around quail, securing with toothpick if necessary. Grill over medium-hot coals until crispy and cooked through. Can be “finished” in a 350 degree oven if necessary. Can also be pan seared in an iron skillet and finished in a 350 degree oven til cooked and warm throughout.

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