Grilled Stuffed Quail

Name: Grilled Stuffed Quail
Yield: Yields 4 servings
Cuisine: United States
Ingredients: Freshly ground black pepper; 2 tablespoons finely chopped celery; 2 large garlic cloves; 8 quail, cleaned and split down the backbone (approximately 2 ounces or 60 g each); 4 tablespoons chopped pork sidemeat; 1 tablespoon (15 g) bacon fat; 2½ tablespoons stale white bread crumbs; 2 tablespoons finely chopped carrot; 2 tablespoons mixed green herbs such as parsley, sage, thyme, or parsley alone

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

The flavorful stuffing and wood grilling puts a little of the taste of the wild back into farm-raised quail. My favorite accompaniment for this recipe is the Sweet Potato and Pear Soufflé.

Ingredients

8 quail, cleaned and split down the backbone (approximately 2 ounces or 60 g each)

Americas
United States
Starter
Main course

Method

Wash, drain, and dry the quail. Set aside. Chop the pork sidemeat with the garlic and herbs into a fine paste. Add the bread crumbs, carrot, celery, and black pepper, mixing thoroughly.

Stuff the quail, trying not to tear the skin (don’t panic if you do). Gently separate the skin from the breast and work the stuffing in between the two. Pack extra stuffing between the thigh and the brea