10 to 12 quail, rinsed and dried
Salt
Pepper
1/2 cup (1 stick) butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/2 clove garlic, minced
1/4 cup chopped mushrooms
2 lbs. ground venison
1/4 tsp. cayenne pepper
11/2 cups chicken-flavored stuffing mix or bread crumbs
1/4 cup chicken broth
2 eggs, beaten
12 slices bacon
Season each quail with salt and pepper, rubbing it in; set aside. Melt butter or margarine in skillet; add celery, onion, garlic and mushrooms; sauté over medium to high heat. Add ground venison, stirring constantly. Add cayenne pepper, salt and pepper to taste, continually stirring. Moisten stuffing mix with some water and drain in separate bowl.
Add chicken broth to meat mixture and continue to stir. Add moistened stuffing and eggs to mixture; cook for 5 to 6 minutes. Stuff each quail with venison stuffing. Tie each quail’s legs together or use a large toothpick. Wrap each quail in 1 slice of bacon after stuffing. Spray roasting pan with nonstick cooking spray or pour a little chicken broth on bottom of roasting pan. Add quail. Surround with any leftover stuffing. Cover and bake for 55 to 75 minutes at 350ºF.
Brandon McKinniss
Harker Heights, Texas
From—Completing the Hunt: Cooking Game with NAHC Members