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The Sporting Chef
  • Home
  • About
    • The Sporting Chef TV Series
  • Wild Game Recipes
    • Appetizers
    • Big Game
    • Small Game
    • Upland Game
    • Waterfowl
    • Fish
    • Soup
    • Side Dishes
    • Sauces
    • Breakfast
  • Jason the Butcher
  • Dead Meat
  • Ranch America
  • The Fishmonger
  • Contact

Stuffed Boneless Quail

June 10, 2015

The key is brining!! Brine for 2-3 hours in saltwater to remove blood/gamey taste.

Posted in Small Game, Upland, Video Playlists
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