This content is presented by Walton's - Everything but the Meat
One great way to get more out of a small gamebird like quail is to stuff it and a great way to use more of your quail is to stuff it with sausage that you made out of your quail! With Buttery Garlic Seasoning both inside and out, your quail will be bursting with taste. The sausage is simple to make, and with lemon, butter and cooking wine your guests will think they are eating at a 5-star restaurant.
Recipe: Twice Stuffed Quail
Buttery Garlic Wing Shake Seasoning
4 Quails Deboned
4 Whole Quail
1 - Debone 4 quail including the legs and add meat, with 1 TBSP of Buttery Garlic Wing Shake
2 - Loosen the skin around the breast of the whole quails by gently pushing your finger between the meat and the skin
3 - Rub the softened butter onto the breast meat, underneath the skin and then sprinkle on Buttery Garlic Wing Shake
4 - Rub the outside of the Quail with Buttery Garlic Wing Shake
5 - Heat enough canola oil in a cast iron skillet over medium high heat on a stove top. Add the Quail Sausage for 2 minutes to pre-cook it slightly and then stuff it into the cavity of the other quail.
6 - Tie the quail by looping string around the wings and then below the breasts, cross the strings and go underneath the thighs and tie the ankles together.
7 - In the still heated pan add 1 Tablespoon of butter right before you add the Quail and then the whole cloves of garlic next to the birds. Make sure you brown all sides thoroughly and occasionally pour small amounts of cooking wine over the birds.
8 - Move your cast iron skillet to an oven preheated to 500° and cook until the breast and stuffing is 165° about 12-15 minutes.
9 - Plate with wild rice and lemon slices and enjoy!