Stuffed Barbequed Quail

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Ingredients:

• 4 quail
• 1/2 cup panerone or gorgonzola cheese
• 3 tablespoons chopped sun-dried tomatoes previously packed in olive oil
• 1/4 cup fresh basil, minced
• Sea salt
• Freshly ground black pepper
• 8 slices of bacon
• Extra virgin olive oil for brushing

Preparation:

Prepare the barbeque for grilling.

Prepare the quail stuffing by mixing the cheese, sun-dried tomatoes and basil in a bowl. Season the quail inside and out with salt and pepper before stuffing the quail cavities with the cheese mixture. Close the cavities with toothpicks. Wrap each quail in two pieces of bacon and secure with toothpicks. Brush the quail and the barbeque grill with olive oil before placing the birds on the grill. Cover the grill and cook for approximately ten minutes, during which time you should turn and baste the birds frequently with olive oil. When the quail skin has browned, the meat is cooked but moist inside, and the bacon has turned crisp, the quail should be finished cooking. Serve immediately.

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