-
1
In a small bowl whisk together marinade ingredients.
-
2
Rinse quail and pat dry.
-
3
Arrange quail in a flat-bottomed dish large enough to hold them in one layer and add marinade, turning quail to coat well.
-
4
Marinate quail, covered and chilled, turning them once or twice, at least 1 day and up to 2.
-
5
Prepare grill and bring quail to room temperature (about 30 minutes).
-
6
Remove quail from marinade, discarding marinade, and pat dry with paper towels.
-
7
Season quail with salt and pepper and grill on an oiled rack set about 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through.
-
8
Meat should still be pink.
-
9
(Alternatively, grill quail in batches without crowding in a hot oiled well-seasoned ridged grill pan.)
-
10
Transfer quail as cooked to a plate and keep warm, covered.
-
11
In a cup or very small bowl stir together vinegar and honey.
-
12
In a 12-inch heavy skillet cook bacon over moderate heat, stirring, until crisp.
-
13
Transfer bacon with a slotted spoon to a small bowl and pour off all but about 2 tablespoons bacon fat from skillet.
-
14
Heat bacon fat remaining in skillet over moderately high heat until hot but not smoking and cook caraway seeds, stirring, until fragrant, about 30 seconds.
-
15
Add red cabbage, carrots, vinegar mixture, and salt and pepper to taste and saute, stirring, until cabbage is just wilted, about 1 minute.
-
16
Remove skillet from heat and add Napa cabbage and scallions, tossing until cabbage is wilted slightly.
-
17
Divide slaw among 6 plates.
-
18
Cut each quail into 4 serving pieces and arrange decoratively over slaw.
-
19
Top salads with bacon.
