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A close-up of a plated, oven-baked quail wrapped in crispy bacon and stuffed with prunes, served on an ornate grey plate with cherry tomatoes and microgreens.

Bacon-Wrapped Quail Stuffed with Prunes

Tender quail stuffed with sweet prunes and fresh thyme, wrapped in thin slices of bacon, and oven-baked until golden.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: European-inspired
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 3 prepared semi-boneless or butterflied quail
  • 9–12 thin-cut bacon slices
  • 9 large pitted prunes
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 3–4 sprigs fresh thyme
  • ½ teaspoon dried rosemary or thyme
  • ¼ teaspoon freshly ground black pepper
  • Salt to taste

Method
 

  1. Pat the quail dry with paper towels and arrange them skin-side down.
    Final presentation of a baked bacon-wrapped quail stuffed with prunes. The crispy, golden-brown quail is served on an elegant vintage-style grey plate, accompanied by fresh cherry tomato halves and sprouts, resting on a yellow napkin over a dark background.
  2. In a small bowl, combine the olive oil, minced garlic, dried rosemary or thyme, black pepper, and salt.
  3. Rub the marinade over both sides of the quail. Cover and marinate for at least 30 minutes.
  4. If the prunes are very dry, soak them in warm water for 10 minutes. Drain and pat them completely dry.
  5. Place three prunes and a small sprig of fresh thyme in the center of each quail.
  6. Fold the sides of each bird toward the center to enclose the filling and form a compact bundle.
    Top-down view of raw quails being stuffed with dried prunes and wrapped in bacon slices, surrounded by toothpicks and fresh thyme on a dark surface.
  7. Wrap each quail with three or four thin-cut bacon slices. Secure the loose ends with wooden toothpicks if necessary.
    Raw bacon-wrapped quail stuffed with prunes placed in a parchment-lined white baking dish before baking.
  8. Preheat the oven to 375°F. Line a baking dish or rimmed baking sheet with parchment paper.
  9. Arrange the quail in the prepared baking dish, leaving a little space between each bird.
  10. Bake for 30–35 minutes, or until the bacon is golden and the thickest part of the meat reaches 165°F.
  11. If the quail is cooked but the bacon needs more color, increase the oven temperature to 425°F or broil for 2–4 minutes.
  12. Let the quail rest for 5 minutes. Remove all toothpicks before serving.
    Oven-baked bacon-wrapped quail stuffed with prunes resting in a white baking dish on roasted parchment paper.

Notes

  • Reduce or omit the salt if the quail is already seasoned or marinated.
  • Thin-cut bacon wraps more easily and browns better than thick-cut bacon.
  • Do not overcook the quail, as the delicate meat can become dry.
  • The assembled quail can be covered and refrigerated for up to 8 hours before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Calorie information is an estimate and will vary depending on the size of the quail and the type and amount of bacon used.