Serves: 2
Total Calories: 449
Combine first 3 ingredients. Divide mixture into 4 portions, and stuff into body cavity of quail. Brush each bird liberally with extra virgin olive oil, then lightly dredge in flour. In a hot pan, sear quail on both sides to achieve a golden crust. Transfer to a 425° oven and roast 8–10 minutes, or until firm to touch.
This Stuffed Carolina Quail recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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