Simple dinner tonight brought to us by Fatted Calf — chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per instructions of the nice guy @ the farmers’ market. I buttered a sheet to make sure they wouldn’t stick, and then placed them breast side down and let them go for about 8-9 minutes. I flipped them over and then let them go the balance of the time to a total of roughly 25 minutes (so maybe 15 minutes more). They were perfectly done, still moist, and the stuffing was fully cooked and extremely flavorful.
(sides: corn on the cob and green beans)
