12 quail, skinned
6 slices of sourdough bread, diced
salt and pepper to taste
1 tsp. savory
4 Tbsp. butter
6 strips of bacon
2 c. game stock
Combine bread, salt, pepper, savory and 2 T. butter. Stuff the birds with bread mixture. Rub with remaining butter, salt and pepper. Wrap each with 1/2 strip bacon. Place birds in casserole dish. Pour game stock over them and bake at 350 degrees for 1 1/2 hours.
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