Bacon-Wrapped Quail with Polenta and Buttered Mushrooms

Bacon-Wrapped Quail with Polenta and Buttered Mushrooms

Bacon-Wrapped Quail with Polenta and Buttered Mushrooms

A warm, comforting dish submitted by Sarah Andrews.

This dish is the definition of comfort food with a touch of elegance. Smoky bacon-wrapped quail stays juicy and flavorful, thanks to a stuffing of sweet Medjool dates, crunchy roasted pecans, and fragrant rosemary. The earthy mushrooms, roasted in butter, rosemary, and a splash of wine or lemon, add richness, while the creamy polenta ties it all together, soaking up every bit of flavor.

Whether cooked in a wood-fired oven, BBQ, or conventional oven, this dish fills the kitchen with an irresistible aroma. It’s the perfect meal for cool evenings, special gatherings, or simply when you want something deeply satisfying.

Ingredients (Serves 4, easy to multiply)

For the Quail

  • 4 quail
  • ¼ cup chopped roasted pecans
  • 4 Medjool dates, chopped
  • 4 thick slices of bacon
  • 4 toothpicks
  • Lucky Cajun Black Label seasoning (to taste)
  • Fresh rosemary sprigs (for stuffing & garnish)

For the Mushrooms

  • 1 lb button mushrooms (or preferred mushrooms)
  • 2 oz butter
  • Lucky Cajun Black Label seasoning (to taste)
  • Fresh rosemary sprigs
  • Juice of ½ lemon or a splash of white wine

For the Polenta

  • 4 cups stock (chicken or vegetable)
  • 1 cup polenta (quick-cook or regular)
  • Salt (to taste)
  • 2 oz butter

Instructions

1. Preheat & Render the Bacon

  • Preheat your oven or BBQ to 400°F.
  • Place a cast iron skillet or heavy roasting pan in the oven while it preheats—it should be hot when you add the quail.
  • Slightly render the bacon slices in the oven for 3–5 minutes until softened.

2. Stuff & Wrap the Quail

  • Season the quail with Lucky Cajun Black Label.
  • Stuff each quail with chopped dates, roasted pecans, and fresh rosemary.
  • Wrap with the lightly rendered bacon and secure with a toothpick.

3. Prepare the Mushrooms

  • Toss mushrooms with Lucky Cajun Black Label seasoning, 2 oz butter, a few rosemary sprigs, and a squeeze of lemon juice or splash of wine.
  • If there's room, add the mushrooms to the same pan as the quail. Otherwise, use a separate pan.

4. Sear & Roast the Quail & Mushrooms

  • Carefully remove the hot cast iron pan from the oven and add the quail and mushrooms. You should hear a sizzle—this ensures a great sear.
  • Roast in a 450°F oven for 15–20 minutes, turning the quail and stirring the mushrooms halfway through for even cooking and browning. This can take longer if you have many birds packed into your pan.
  • If the bacon isn’t crisp enough, switch to broil for 1–2 minutes.

5. Make the Polenta

  • In a saucepan, bring the stock to a simmer.
  • Slowly whisk in the polenta and a pinch of salt.
  • Simmer until thick (quick-cook polenta: 3–5 minutes, regular polenta: 20–25 minutes).
  • Stir in 2 oz of butter and adjust seasoning to taste.

6. Serve & Enjoy

  • Plate the creamy polenta, then place the bacon-wrapped quail on top.
  • Spoon the buttered mushrooms over everything.
  • Garnish with fresh rosemary and serve hot.

Pairing Suggestions

Wine: A rich, full-bodied Pinot Noir or Grenache pairs beautifully with the quail’s smoky-sweet flavors. If you prefer white wine, go with a buttery Chardonnay.
Side Dish: A light, peppery arugula salad with a lemon vinaigrette complements the richness of the meal.

This is a dish meant to be savored—rustic yet refined, comforting yet special. Sarah Andrews has created the perfect balance of flavors, making this a go-to meal for chilly evenings and memorable gatherings!

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