Roasted Quail Stuffed with Oysters

All along the Carolina and Gulf coasts, cooks have been aware for ages of the natural affinity between game birds and oysters, and never is this marriage more successful than when plump fresh oysters are stuffed inside tender, flavorful quail (or, in some Southern parlance, “partridges” or “bobwhites”) and gently roasted. Since quail are so small and delicate, overcooking them is nothing less than disastrous, so watch the timing carefully to make sure they don’t dry out and toughen. When I