Semi debone your quail to allow more dressing in the bird. Make your corn bread allow it to cool before using.
2 tbsp butter melted
4 tbsp Chef Bill Orange Drambuie Marmalade
1/2 cup diced onions
1/2 cup dates chopped fine
1/2 cup Chef Bill Orange Drambuie Marmalade
2 cups crumbled corn bread
3 tbsp butter
Saute in butter onions and dates. Remove from heat and add Chef Bill Orange Drambuie marmalade. Mix corn bread with date mixture. Cool before stuffing birds.
Stuff each quail, place in roast pan, season with salt and pepper. Place stuffed quail into a 375ºF oven and roast for 1 hour. Baste quail with Orange Drambuie glaze and place back into 375ºF oven for 15 minutes.
Remove from oven after 15 minute cover with foil and let rest for 10 minutes.
Serve with with wild rice with Chef Bill Blueberry Lemon Gin jam and garlic wilted kale.