1/2 Cup green peppercorn
2 tablespoon gin
1/2 freshly cracked black peppercorns
1 tablespoon olive oil
12 slices bacon
Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 tablespoon of the mustard mixture. Top each quail with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.