Here’s a great quail recipe from Chef Jeremy Holts at the Anson Restaurant in Charleston, SC.
www.ansonrestaurant.com

1 manchester farm quail
8oz cornbread
2oz quail stock
3 oz red pepper
1 T scallion
1oz bourbon
1oz maple syrup
2oz ansonduille
3T prepared anson mills grits

Sweat veggies and sausage together and deglaze with bourbon. Add sweated vegetables to day old cornbread. Stuff the quail and then sear and baste with maple syrup. Finish cooking the quail in the oven at 350 and serve over anson mills grits.