Bacon-Wrapped Quail Stuffed with Goat Cheese

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant bacon-wrapped quail dish offers a sophisticated blend of flavours and textures, making it a standout choice for a special dinner party or a weekend treat. The delicate game meat is beautifully complemented by the creamy tang of soft goat cheese and the earthy aroma of fresh rosemary. Wrapping the birds in thick-cut bacon not only adds a savoury depth but also ensures the lean meat stays succulent and moist during the high-heat roasting process.

As a diabetes-friendly option, this recipe prioritises high-quality protein and healthy fats while remaining naturally low in carbohydrates. The preparation can be started up to two days in advance, allowing the garlic and thyme marinade to thoroughly tenderise the birds. Serve these golden, roasted quail alongside a crisp green salad or seasonal roasted vegetables for a light yet indulgent main course that is sure to impress your guests.

Ingredients for Bacon-Wrapped Quail Stuffed with Goat Cheese

16 (110g) quail, rinsed and patted dry
1 1/2 cucharaditas de sal kosher
1/2 cucharaditas de pimienta negra recién molida
1/2 taza de aceite de oliva virgen extra
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
450g soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

How to make Bacon-Wrapped Quail Stuffed with Goat Cheese

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

Preheat oven to 260°C. Remove 1 quail from marinade. Stuff cavity with 30g goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.