• 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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