- 8 oz. good-quality bacon, diced
- 4 semi-boneless quail
- Salt and pepper
- 8 eggs, beaten
- 4 oz. sharp cheddar cheese, grated
Start a nice fire in the grill.
In a large cast iron pan over medium heat or a wood fire, cook the bacon until crisp, then remove with a slotted spoon to paper towels, reserving the rendered fat. Season the quail with salt and pepper and add the reserved bacon grease, tossing well.
Grill the quail over a hot fire until well browned on both sides, about 5 minutes per side. Set aside.
In the same pan the bacon was cooked in, add the eggs and cheese and cook, stirring often, until done. Season with salt and pepper.
Serve the quail with the eggs, with bits of bacon on top.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.