This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing.

Ingredients

• 1 1/2 cups pheasant breast, minced
• 1/2 cup smoky bacon, minced
• 1/4 cup red onion, minced
• 1 medium jalapeno pepper, seeded and minced
• 1/4 teaspoon kosher salt
• pinch freshly ground black pepper
• 1/4 teaspoon dried oregano leaves
• 1 large egg
• 8 quail
• kosher salt and pepper
• 8 lemon slices

Instructions

1. Preheat oven to 350 degrees. Season the quail liberally with salt and pepper. In a blow, combine stuffing ingredients and mix well. Divide the mixture in half, and then halve again, and then once more for 8 equal portions. Roll each into a ball and place one inside each quail for roasting.
2. Place stuffed quail, breast side up, on a lightly greased baking sheet and place a lemon slice over each. Roast for 12 – 15 minutes, or under golden brown.