Serves: 4
Total Calories: 140
In a large saucepan blanch the bacon slices in boiling water for 2 minutes. Drain, then rinse under cold water and pat dry with paper towels.
In a small bowl combine the salt, pepper and thyme. Rub the outside of each quail with about 1/2 teaspoon of the mixture. Set each quail on the stem end of a grape leaf. Fold the legs up against the breast to make it more compact for wrapping. Then fold the outside edges of the leaf around the quail. (If the grape leaves are small, use two per quail.) Wrap two slices of bacon around each bird so they overlap at right angles, then secure the bacon by tying the birds snugly with cotton string. Don't worry about enclosing the quail perfectly it's okay if small areas are exposed.
Sear over Direct Medium heat for 5 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the bacon is well browned and the juices are slightly pink, 15 to 17 minutes more, turning occasionally. Remove from the grill and allow to rest for 5 minutes. Remove the string with kitchen scissors. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Quail Wrapped In Bacon And Grape Leaves recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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