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Stuffed Quail
For two people use two quail.

2 carrots, finely chopped
1 small onion, finely chopped
100g lean pork, finely chopped
1/2 cup chopped mixed herbs (parsley, oregano, rosemary)
salt and pepper
100ml Vin Santo (Italian dessert wine)

Place stuffing ingredients in a flat dish and steam gently in the
oven at about 250C for 15 minutes.

Allow to cool for about 10 minutes, then add a beaten egg and
process until a thick paste is produced.

Take a boned quail and spread it out, skin side down on a board.
Season with freshly ground black pepper and place half of the
stuffing on the bird. Reshape the bird around the stuffing and tie
in place with either string or cocktail sticks. Repeat with the
other bird. Place both birds in the dish used for cooking the
stuffing. Dot with butter and cook in a moderately hot oven for
about 40 minutes, until golden brown. Serve with freshly steamed
veg and spuds, to rapturous applause!

Boning those quail.

If you can find a butcher stupid enough to do this then I would
recommend this, however if you can't it is fiddly, but not difficult,
and definately worthwhile.

Place the bird, breast down on a board and cut along the back bone,
from end to end. Pull the skin and meat back away from the bone.
When you reach the joints for the legs and wings use a heavy knife
to break the joint. The bone should pop out of the sockets fairly
easily. Keep pulling the meat off the breast bone, using a knife
if neccesary. Finally you should be able to remove the backbone,
ribcage, and brest bone as one. The leg and wing bones can be left
in place, and in fact help maintain shape during reforming, and
cooking. This took me about 20 minutes for the first one, and about
half as long for the second.

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