22 Nov 2016
Posted by Michelle at The Sporting Chef
This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing.
Preheat oven to 350 degrees. Season the quail liberally with salt and pepper. In a blow, combine stuffing ingredients and mix well. Divide the mixture in half, and then halve again, and then once more for 8 equal portions. Roll each into a ball and place one inside each quail for roasting.
Place stuffed quail, breast side up, on a lightly greased baking sheet and place a lemon slice over each. Roast for 12 - 15 minutes, or under golden brown.
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