Ingredients
Instructions
- Preheat your oven to 200°C (400°F) or prepare a grill for medium-high heat cooking.
- In a small bowl, mix together the minced garlic, thyme, rosemary, salt, and pepper.
- Season each quail with the herb mixture, rubbing it inside and outside the bird.
- Wrap each quail with 2 slices of bacon, securing the bacon around the bird.
- Thread each bacon-wrapped quail onto a skewer, pushing it through the body to secure.
- Heat the goose fat in a large skillet over medium-high heat.
- Place the skewered quail in the hot fat and sear on all sides until the bacon begins to crisp, about 2-3 minutes per side.
- Transfer the seared quail skewers to the oven (or continue cooking on the grill) for an additional 8-10 minutes, until the quail is cooked through but still juicy and the bacon is crispy.
- Let rest for 5 minutes before serving.
- Arrange on a serving platter and enjoy while warm, perhaps with a glass of red wine.
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