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Bacon Wrapped Stuffed Quail Recipe

Updated: Feb 9

Bacon Wrapped Stuffed Quail

Bacon Wrapped Stuffed Quail Recipe

stuffed with a Bacon Orzo and Topped with a Garlic Butter Pesto Sauce

Serving Size: 4 | Course: Main Course | Time: 50 minutes

Delight your taste buds with a culinary masterpiece as we unveil our Bacon Wrapped Stuffed Quail Recipe, an exquisite creation prepared with utmost care and a dedication to locally-sourced, premium ingredients. Crafted specifically for a tasting event at Act Natural Health and Wellness in Thomaston, CT, this recipe embodies the essence of flavor, quality, and sustainability.

Our journey begins with the star of the dish – Quail sourced from Steadfast Farms Poultry Processing & Slaughter (SPPS). We take pride in offering locally-raised quail, ensuring not only a delectable dining experience but also a commitment to supporting our community.

The stuffing, a harmonious blend of flavors, features grain-free Orzo from Jovial, and Sugar-Free Dry Rubbed Bacon from Garrett Valley Farms. Each ingredient carefully selected to create a symphony of taste and texture that will leave you craving more.

To elevate this dish to new heights, we've adorned it with a luscious Garlic Butter Pesto Sauce. The sauce, a fusion of Bioitalia's organic pesto sauce with basil and Garlic Butter by Ronnybrook Farm. Real Salt's Garlic Pepper, and Season Salt, is a testament to our dedication to using only the finest and freshest components.

All our efforts to source premium ingredients are supported by Act Natural Health and Wellness, our trusted partner located at 131 Main Street in Thomaston, Connecticut. Here, we find a treasure trove with all these ingredients under one roof.

For those eager to recreate this culinary masterpiece in their own kitchens, we invite you to download a PDF of the recipe

Bacon Wrapped Stuffed Quail
Download PDF • 228KB

Download a PDF of the recipe here.

At Steadfast Farms Poultry Processing & Slaughter (SPPS), our commitment goes beyond providing exceptional poultry. We believe in eating local, sharing our passion for sustainable and healthy foods, and empowering our customers to make choices that align with their values. Join us on this flavorful journey as we celebrate the joy of good food, community, and the beauty of locally-sourced ingredients.


  • 4 dressed whole quail

  • 10 slices thick cut bacon

  • 4 tbsp high-quality pesto

  • 3 tbsp garlic butter

  • 1 small yellow onion, diced

  • Fresh Thyme, chopped

  • 8oz Orzo

  • Garlic Pepper

  • Season Salt

  • 1 oz olive oil



  1. In a skillet warm 1 oz of olive oil and add diced onion.

  2. Chop 2 slices of raw bacon and add chunks to onion.

  3. Set aside while bacon is still slightly soft.

  4. In a small saucepan bring 3 quarts of water to a rolling boil.

  5. Add 1 tablespoon of Season Salt, or as desired.

  6. Cook Pasta on high heat, stirring frequently.

  7. Add fresh thyme, chopped.

  8. Check for tenderness, drain any access water.

  9. Add Onion and bacon from skillet to Orzo and mix well, Set aside.


  1. Pre-heat oven to 450 degrees, and line a rimmed baking dish with parchment paper.

  2. Stuff each quail with a generous amount of the orzo mix.

  3. Lightly season quail with garlic pepper and season salt to taste.

  4. Wrap each quail in 2 pieces of bacon and secure with toothpicks.

  5. In a small saucepan, melt together the pesto and garlic butter. Stir until well melted and fully mixed.

  6. Place bacon-wrapped stuffed quail in the baking dish.

  7. Drizzle each with a spoonful of the butter pesto sauce, save the rest for gently garnishing at serving time.

  8. When Oven is fully preheated, bake quail for 20 minutes.

  9. Turn quail over in the baking dish then return to oven and BROIL for about 3 minutes, or until bacon is browning and crispy.

  10. Turn quail back over (so the original side that was up when baking is now on top again) and BROIL for another 3 minutes, or until bacon is browning and crispy on this side as well.

  11. Remove from the oven, plate, and top each quail with a drizzle of the butter pesto sauce and serve.

USDA's safe handling instructions for poultry:

  1. Keep it Cold: Store raw poultry in the refrigerator at 40°F (4°C) or below. If you won't be using it within 1-2 days, freeze it at 0°F (-18°C) or below.

  2. Thaw Safely: Thaw poultry in the refrigerator, in cold water, or in the microwave. Never thaw poultry on the counter, as bacteria can multiply rapidly at room temperature.

  3. Separate: Keep raw poultry separate from other foods, especially those that won't be cooked, to prevent cross-contamination.

  4. Cook Thoroughly: Cook poultry to a safe internal temperature to kill any harmful bacteria. The safe minimum internal temperature varies by type of poultry:

    1. Whole poultry: 165°F (73.9°C) measured in the thickest part of the bird, including the breast, thigh, and wing joint.

    2. Ground poultry: 165°F (73.9°C).

    3. Poultry breasts: 165°F (73.9°C).

  5. Use a Food Thermometer: To ensure poultry is cooked to the proper temperature, use a food thermometer inserted into the thickest part of the meat without touching the bone.

  6. Refrigerate Promptly: Refrigerate leftovers promptly at 40°F (4°C) or below. Discard any cooked poultry that has been left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F or 32°C).

Following these safe handling instructions helps prevent foodborne illness and ensures that poultry is safe to eat.

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