Quail Stuffed with Chicken Livers, Fennel and Tarragon

Hunting is a way of life in Sardinia. From the age of ten or twelve my brother Martino and I would go out with a sling shot hunting for small birds with our friends, then we’d build a fire in the forest and cook them up. In those days, sucking the meat off the bones was the best part, but for easier eating, I now like to serve these quail partly deboned (tunnel-boned); your poultry supplier can do this for you.