BBQ Quail Marinated in Pineapple Stuffed with Sausage, Port and Shallots

Time & Yield

Yield2
Prep Time1 hours
CategoriesBeef

About this recipe

Somewhere in my subconscious I think I ripped it off a BBQ show the Food Network. Oh well. But this is so good I guarantee if done right you will get jaws dropping left n' right.

Ingredients

  • Quails. One or two per person
  • Italian sausage (feel free to use different type of sausage)
  • Pineapple Juice
  • Natural Bacon (three or so strips per quail)
  • Shallots

Method

1. Marinate your quails in pineapple juice overnight, or for as long as you can, really.
2. Now make your stuffing: Get the inside of the sausage out of its casing and throw in a hot sauté pan. Cook it up.
3. Now chop shallots and when the sausage looks about cooked, remove the sausage to a plate and throw the shallots in there till soft. Remove shallots from pan.
4. Turn on the high heat and get the pan hot. Drop in your port and it will sizzle like hell. It could scare you but be brave, you have just deglazed. Now boil that liquid down about halfway and add sausage and shallots back and cook for 5-10 mins.
5. Now grab your quails and dry the outside and season with pepper and herbs. Season the inside with herbs.
6. Stuff the quails with your sausage mix and then wrap each quail with two or more strips of bacon. Use your own style.
7. Cook the quails on indirect heat in the BBQ or smoker for spectacular results 25-30 mins or in a 400 degree oven for 25 minutes and then 1-2 minutes under the broiler. Make sure the bacon is crispy.