Begin by gathering all your ingredients. Chop the bacon, pork, quail, shallots, and herbs. Having everything ready makes the cooking process smooth.

In a bowl, combine the bourbon, ruby port wine, Dijon mustard, thyme, and sage. Add a pinch of salt and black pepper. Toss in the quail pieces, ensuring they're evenly coated. Allow them to marinate for at least 30 minutes. This step is critical as marinating enhances the flavors.

In a skillet over medium heat, add the chopped bacon. Sauté until it's crispy and the fat has rendered. This step infuses the cooking oil with flavors that will enrich the quail.

Remove the bacon and set it aside. In the same skillet, add the chopped pork. Cook until it’s browned and cooked through. The leftover bacon fat creates a delicious base for the quail.

Now, add the marinated quail to the skillet. Sauté until golden brown and cooked through, about 5 to 7 minutes. The quail should be tender and juicy.

Finally, stir the crispy bacon back into the skillet. Taste and adjust the seasoning if needed. Serve hot with your choice of sides.