Old Man Rivers' Bacon-Wrapped Quail | CityScope® MagazineCityScope Magazine

Better With Bacon

There are multiple ways to elevate a dish – but many would argue that few compare to the magic of bacon. Whether it’s taking center stage or adding a touch of smoky depth, this beloved ingredient brings rich flavor, irresistible texture, and a versatility that makes it a standout across almost any cuisine. From comfort food classics to unexpected culinary twists, these six local bacon creations are taking flavor to the next level.

Photography by Hacker Medias

Smiling chef in a white coat and blue cap stands under bright lights, with a blurred outdoor backdrop.

Old Man Rivers’

Bacon-Wrapped Quail With Beet & Sweet Potato Salad

Andrew Millsap

Three savory dishes with a glossy sauce on a wooden board, surrounded by herbs and garlic cloves. A drink is in the background.

Bacon-Wrapped Quail

This bacon-wrapped quail with beet & sweet potato salad is sure to impress while elevating any meal or occasion!

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Course Appetizer

Cuisine American

Servings 4

Ingredients

For the quail

4 quail breasts boneless and skinless
4 strips applewood smoked bacon
Black pepper to taste
Sprig of rosemary for garnish

For the beet and sweet potato salad

1 beet peeled and diced
1 large sweet potato peeled and diced
2 Tbsp. olive oil
Salt and black pepper to taste
¼ cup Duke’s Mayonnaise
2 Tbsp. rice wine vinegar
2 Tbsp. brown sugar
1 sprig rosemary chopped
½ red onion diced
1 red bell pepper diced
1 poblano pepper roasted and diced

For the vinaigrette

1 bulb black garlic
1 tsp. Dijon mustard
¼ cup rice wine vinegar
1 Tbsp. molasses
1 clove garlic
Salt and black pepper to taste
½ cup olive oil

Instructions

Preheat oven to 350°.
Pat the quail breast dry using a paper towel. Lay out 1 strip of bacon on a pan and place 1 quail breast inside and wrap tightly. Repeat until all the quail are wrapped. Season with pepper. Bake in the preheated oven for approximately 20-25 minutes or until internal temperature of 165° is reached.
Toss the beets and sweet potatoes in olive oil, salt, and pepper. Place on a baking sheet and roast for 30-45 minutes at 350° until fork tender. Allow to cool.
In a mixing bowl, combine the mayonnaise, vinegar, brown sugar, chopped rosemary, salt, and pepper. Add in the cooked beets and sweet potatoes, red onion, bell pepper, and poblano pepper, and combine.
Add all the ingredients for the vinaigrette (except olive oil) into a blender. Add salt and pepper to taste. While blending, slowly add the olive oil in until all ingredients are thoroughly combined.
For the plating, place the beet and sweet potato salad in the center of the plate. Place the quail on top of the salad, arranging so that the quail does not overlap. Drizzle with the black garlic molasses vinaigrette. Garnish with sprigs of rosemary. Serve and enjoy.

Keyword Bacon, Bacon Wrapped, Beets, Quail

Bacon-Wrapped Quail Recipe