Grilled Marinated Manchester Farm Quail

Chef Bradley Daniels has an amazing Grilled Quail recipe, complete with Faro, Caramelized Brussels sprouts, Bacon, and Bourbon Cherries.

For the Marinade:
½ cup Honey
½ cup Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
1tsp Fresh Thyme, Chopped
2 Tbl Sherry Vinegar
Whisk all of the ingredients together and pour over the quail.
For the Cherries:
1 cup dried cherries
½ cup Bourbon
½ cup red wine vinegar
Reconstitute the cherries in the bourbon for 1 hour. Pour cherries and liquid in small sauce pot and cover with vinegar. Bring to a boil and then remove from heat.
For Faro, Sprouts, and Bacon:
2 cup Cooked Faro
1 Cup Caramelized Brussels sprouts
½ cup Bacon, cut into small dice and fat rendered off
1 tbl butter
1 cup chicken stock
Begin by rendering down the bacon in a large pot. Cook bacon until it is almost crispy, and carefully remove excess fat. Add the cut Brussels sprouts to the pan, cut side down. Cook the Brussels sprouts in the bacon until they begin to get brown. Add in the Faro and stir the mixture. Add the butter and stock and bring to a cook boil.
To complete the dish:
Place the marinated quail on the grill and cook until finished. About three minutes on each side. Place a spoon of the faro mixture on the center of a plate. Cut the quail on a bias and place the pieces on the faro. Garnish with the bourbon cherries and small drizzle of the liquid.