Recipes Main Ingredient Game Birds
6-8 Vermont farm-raised jumbo quail, semi-boneless
½ lb ground veal
1 tsp sage, rubbed fine if leafy
1 egg, beaten
1 Tbsp flour
1 fresh lemon
½ cup olive oil
4 sprigs fresh parsley, chopped
Mix veal with chopped parsley, rubbed sage, beaten egg, and flour. Mix well.
Stuff quail with meat mixture; push in well until quail puffs up from the mixture, but do not overstuff.
Marinate the quail in olive oil and lemon juice overnight.
Grill quail over a low charcoal heat for ½ hour, turning frequently. Try not to break skin; the quail are fragile.
Put in oven for ½ hour at 325 degrees to finish.
Baste quail with any oil and lemon marinade while they cook.
Placing quail on too hot a grill may cause it to flame and flash up. Drain marinade off quail before cooking.
Delicious served with wild rice and asparagus.
Recipe courtesy of Cavendish Game Birds of Vermont