Grilled Stuffed Quail

Preparation info
  • Yields


    • Difficulty


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.


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


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