There’s something deeply Southern about gathering around a table after a long day outdoors. Whether it’s checking fence lines, walking timber, or watching the sun drop behind a stand of pines, food has always been part of the story. In the South, land isn’t just an investment — it’s a lifestyle. And nothing reflects that better than a meal prepared and shared with intention.
This week’s blog blends two things we value deeply: good land and good food. Below is one of our favorite classic Southern recipes — simple, flavorful, and perfect for sharing after a day in the field.
Classic Southern Bacon‑Wrapped Quail
This recipe is timeless, easy to prepare, and always a crowd‑pleaser. Whether you’re cooking wild or farm‑raised quail, this dish highlights the natural flavor without overcomplicating it.
Ingredients
- 8 whole quail (cleaned)
- 8 slices thick‑cut bacon
- 2 tbsp butter, melted
- Salt and black pepper (to taste)
- Garlic powder (optional)
- Paprika or cayenne (optional, for a little heat)
- Toothpicks or butcher’s twine
Instructions
- Preheat oven to 375°F.
- Pat quail dry with paper towels.
- Brush each quail lightly with melted butter.
- Season inside and out with salt, pepper, and optional spices.
- Wrap each quail with one slice of bacon, securing with a toothpick or twine.
- Place quail breast‑side up on a wire rack over a baking sheet (this helps the bacon crisp evenly).
- Bake for 35–45 minutes, or until bacon is crispy and internal temperature reaches 165°F.
- Optional: Broil for 2–3 minutes at the end for extra‑crispy bacon.
- Let rest 5 minutes before serving.
Serving Suggestions
- Creamy grits or cheese grits
- Roasted sweet potatoes
- Collard greens or green beans
- Cornbread or biscuits
Why Quail Belongs on the Southern Table
Quail has long been part of Southern heritage — from upland bird hunting traditions to family gatherings around the table. It’s lean, flavorful, and pairs beautifully with simple seasonings. Much like the land we steward, quail represents balance: respect for resources, appreciation for tradition, and enjoyment of the fruits of the outdoors.
This bacon-wrapped quail recipe comes from long-standing Southern hunting camp tradition — a simple, dependable preparation commonly used across Alabama, Georgia, and South Carolina. For generations, quail was cooked this way at camps and family tables because it required few ingredients while honoring the natural flavor of the bird.
Land, Legacy & Lifestyle
Owning land is about more than acreage. It’s about the experiences it creates — the meals cooked, the stories told, and the memories passed down. From timber and pasture to recreational tracts and family estates, the Southern way of life is rooted in connection to the land.
If you’d like to learn more about properties that support this lifestyle — whether recreational, agricultural, or legacy‑driven — we’d be glad to help.
Good land. Good food. Good company.
