Baconlindad vaktel fylld med getost

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant bacon-wrapped quail dish offers a sophisticated blend of flavours and textures, making it a standout choice for a special dinner party or a weekend treat. The delicate game meat is beautifully complemented by the creamy tang of soft goat cheese and the earthy aroma of fresh rosemary. Wrapping the birds in thick-cut bacon not only adds a savoury depth but also ensures the lean meat stays succulent and moist during the high-heat roasting process.

As a diabetes-friendly option, this recipe prioritises high-quality protein and healthy fats while remaining naturally low in carbohydrates. The preparation can be started up to two days in advance, allowing the garlic and thyme marinade to thoroughly tenderise the birds. Serve these golden, roasted quail alongside a crisp green salad or seasonal roasted vegetables for a light yet indulgent main course that is sure to impress your guests.

Ingredients for Bacon-Wrapped Quail Stuffed with Goat Cheese

16 (110g) quail, rinsed and patted dry
1 1/2 teskedar kosher salt
1/2 teskedar nymalen svartpeppar
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
450g soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

How to make Bacon-Wrapped Quail Stuffed with Goat Cheese

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

Preheat oven to 260°C. Remove 1 quail from marinade. Stuff cavity with 30g goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

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