Grilled Quail with Ground Veal and Sage
6-8 fresh Vermont farm-raised jumbo quail, semi-boneless
1⁄2 lb ground veal
1 tsp sage, rubbed fine if leafy
1 egg, beaten
1 Tbsp flour
1 fresh lemon
1⁄2 cup olive oil
4 sprigs fresh parsley, chopped
Mix veal with chopped parsley, rubbed sage, beaten egg, and flour. Mix well. Stuff quail with meat mixture; push in well until quail puffs up from the mixture, but do not overstuff. Marinate the quail in olive oil and lemon juice overnight. Grill quail over a low charcoal heat for 1⁄2 hour, turning frequently. Try not to break skin; the quail are fragile. Put in oven for 1⁄2 hour at 325 degrees to finish. Baste quail with any oil and lemon marinade while they cook.
Note: Placing quail on too hot a grill may cause it to flame and flash up. Drain marinade off quail before cooking.
Delicious served with wild rice and asparagus.