Grilled Cornbread and Andouille Stuffed Quail
- 4 semi-boneless quail
- Salt and pepper
- 1 cup leftover cornbread
- 4 oz. andouille sausage, diced
- 1 bunch green onions, chopped
- 2 eggs
- 2 TBSP olive oil
Season the quail with salt and pepper and set aside while you prepare the dressing. In a medium bowl, combine the cornbread, andouille, green onions and eggs and mix well with your hands. Divide this stuffing into four portions and stuff each portion into a quail. Brush the quail with salt and pepper and set aside while you preheat a grill to medium heat or build a nice fire.
Grill the quail breast side down until nicely browned, about 10 minutes, then turn the quail over. Cover the grill and cook for another 10 minutes or until the stuffing is very hot and the quail are done. Serve with collard or mustard greens that have been cooked with bacon and hot pepper.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.