Ingredients:
1 tablespoon butter
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced carrots
1 cup cooked wild rice
1 cup cooked couscous
1 1/2 teaspoons rubbed sage
Salt and pepper to taste
4 deboned quail
1/4 cup olive oil
Preparation:
1. Preheat oven to 450 degrees.
2. In a medium-hot skillet, sauté butter, celery, onion, and carrots for 3 to 4 minutes.
3. Remove and mix with rice, couscous, and sage; season with salt and pepper.
4. Stuff quail and roast, basting occasionally with olive oil, to internal temperature of 140 degrees (about 10 minutes; 20 to 25 minutes if quail are not deboned).
