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Recipe prepared by Editor-in-Chief J. Townsend. Photos by Creative Director J. Deardorff.
To celebrate the opening of dove season and some other upland game seasons I wanted to share a delicious recipe that can be prepared with any upland game bird. One step prior to cooking is to semi-debone the bird. This can be a little difficult as the birds get larger but it is totally worth it once you sink your teeth into the finished product. Check out the video below which will show you how to semi-debone the quail before you cook.