Clean any remaining feathers and/or bone fragments from the birds. To make the stuffing: In a skillet, brown the sausage. Add celery, onion and bell pepper. Cook until translucent. Sprinkle with ...

We are in the kitchen with Marc Quinones the executive chef at the Luminaria Restaurant located at the Inn and Spa at Loretto. Today he is making us a crispy quail with jalapeño pea puree.

Dinner is on the table in about 30 minutes with this speedy and flavorful dish. 8 quails, patted dry and left whole Instructions: Heat oven to 500 degrees. Combine the olive oil, honey, garlic, cumin, ...

At this point, the quail will be medium and still pink, which is OK with these little birds, or you can continue cooking for another 10 minutes, 5 minutes on each side, if you like your quail a little ...

When people talk about poultry, they tend to think about chicken and forget about quail. Today we are going to learn how to make quail stew. Before you do anything else, make sure you remove the ...

Growing up in the South, my parents’ home didn’t have air conditioning. We slept with the windows open during the hot and humid nights in the summertime during my childhood. I can well remember the ...

You don't have to be a hunter or chef to get wild game in your kitchen. Some ranches that supply chefs with game meats also sell to the public. With restaurants like Bullion, Gemma, Fearing's and ...