SERVES 4 (change servings and units)

Ingredients

8 whole quail, raw, semi-boneless

1/2 cup fresh rosemary

1/2 cup butter

1 cup celery, chopped with tops

1 cup onion, chopped

1/2 cup green onion, chopped

1/4 cup garlic, chopped

1/2 cup fresh basil, chopped

1 lb crawfish tail, peeled and pre-cooked

1 cup cracker meal (or crushed crackers)

2 eggs

salt & freshly ground black pepper, to taste

1 (12 ounce) can bing cherries, for sauce (optional)

Directions

1Rub quail with the rosemary, black pepper, and salt (and Tony Chachere’s, if preferred).

2Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.

3In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.

4Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don’t overcook.

5Baste with butter once while cooking.

6Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.

Bon appetite!

You can click on any of the links below to find more quail recipes

RecipeZaar.com

GamebirdHunts.com