Recipe Comments: This recipe also works nice for chuckar, pheasant, and even dove.
Recipe Instructions: Take quail breast and place breastbone up. Make an incision on each side of the breastbone parallel to the breastbone. Open each lengthwise incision to create a pocket. Dice the onions and serrano chilies VERY fine. Mix the diced chilies and onions approximately 3/4 onion and 1/4 serrano chilies. (Increase the chilies if you prefer extra spicy) Stuff the pockets of the quail with the mix. Take 1 slice of bacon and wrap it around the bird to hold the serrano/onion mix in the pocket and secure the bacon with a toothpick. Lightly pepper and grill. Cook about 10 to 15 minutes per side and serve with wild rice and white
corn. Perhaps a nice Chianti or Cabernet.
6 quail breasts
6 slices of bacon
1 white onion
6 serrano chilies