Bacon-Wrapped Stuffed Quail

Quail is the bird people walk past at the market because they are not sure what to do with it. This is what to do with it. Bacon on the outside, savory bacon-and-thyme orzo inside, and garlic butter pesto spooned over the top.

A quail runs about four to five ounces, so it cooks quickly and evenly. Its small size means you are not trying to get a thick breast and smaller legs done at the same time.

Quail has a richer flavor than chicken but is still mild enough to pair with familiar ingredients like bacon, herbs and butter.

Their small size also makes quail ideal for stuffing. The orzo goes in fully cooked, and the shallow cavity heats quickly. With bacon around the outside and stuffing inside, the meat stays moist while it cooks.

We sell our quail whole and dressed, four birds to a pack. Plan on two birds per adult, so one pack makes dinner for two. There is nothing to break down before you start.

• Serves: 2
• Whole Quail: 4 birds, 2 per person
• Prep time: about 30 minutes
• Cook time: about 25 to 30 minutes
• Total time: about 50 to 55 minutes
• Equipment: skillet, saucepan, baking dish
• Oven: 450°F

• 1 pack Whole Quail, 4 birds, thawed
• 10 slices thick-cut bacon, divided
• 8 oz dry orzo
• 1 small yellow onion, diced
• 4 tablespoons pesto
• 3 tablespoons garlic butter
• 1 tablespoon chopped fresh thyme
• 1 tablespoon olive oil
• Seasoned salt, to taste, plus 1 tablespoon for the pasta water
• Garlic pepper, to taste
• Toothpicks

Before you start

Thaw the quail completely in the refrigerator. For a faster thaw, keep the packaged quail under cold running water. Do not thaw poultry at room temperature.

The orzo

1. Warm the olive oil in a skillet over medium heat and add the diced onion.
2. Chop 2 of the 10 bacon slices and add them to the onion. Reserve the other 8 for wrapping the quail. Cook about 5 minutes, until the onion softens and the bacon has given up some fat but is still soft. Set aside.
3. Bring 3 quarts of water to a rolling boil and add 1 tablespoon of seasoned salt.
4. Cook the orzo at a boil, stirring often, until tender. Drain it well.
5. Stir the thyme, the onion and the bacon into the hot orzo. Set aside.

Prep the quail

1. Heat the oven to 450°F and line a rimmed baking dish with parchment.
2. Pat the quail dry inside and out.

Stuff and wrap

1. Loosely fill each bird with the bacon-and-thyme orzo. Reserve the remaining orzo to serve alongside the quail.
2. Season the outside lightly with garlic pepper and seasoned salt.
3. Wrap each bird in 2 of the reserved bacon slices and secure with toothpicks.

The garlic butter pesto

1. Melt the pesto and garlic butter together in a small saucepan, stirring until smooth. Transfer half to a clean bowl and reserve it for serving.

Bake

1. Set the birds in the dish and spoon some of the remaining garlic butter pesto over each bird.
2. Bake 20 minutes.

Finish under the broiler

1. Turn the birds over and broil for about 3 minutes, watching closely, until the bacon browns and crisps.
2. Turn them back and broil the other side for another 2 to 3 minutes.

Check for doneness

1. Check the thickest part of the quail with an instant-read thermometer. Cook until it reaches 165°F and the stuffing is hot throughout.

Serve

1. Rest for 5 minutes. Serve two quail per person with the remaining bacon-and-thyme orzo and spoon the reserved garlic butter pesto over the top.

From the Steadfast Table

Quail is small, so do not judge doneness by appearance alone. Check the thickest part of the bird with an instant-read thermometer and cook to 165°F. If the bacon needs more color, finish the birds briefly under the broiler.

Poultry can sometimes remain pink even after reaching a safe internal temperature. Color alone is not a reliable indicator of doneness. Use a thermometer.

Keep raw quail at 40°F or below and separate from ready-to-eat foods. Refrigerate leftovers within two hours. Do not rinse raw poultry.

Steadfast Farms whole quail are cleaned, dressed and packed four birds per package. Pick up a pack at one of our farmers markets and give this recipe a try. The current list of markets and shops that carry us is always on Find Our Products.