Sage-stuffed Quail
Jeff Davis
To stuff quail, I recommend deboning them, which will make them easier to eat. Jacques Pépin has a helpful video on deboning quail on YouTube, although I kept the leg bones intact. This preparation will tack on more prep time, and can be quite tedious. If you go this route, debone quail before you start anything else – the day before, even. Otherwise, cook quail and the stuffing separately.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
