Stuffed Quail with Apple & Wild Boar Sausage

4 Diamond H Ranch Semi-boneless Quail
1 6 oz link Broken Arrow Ranch Wild Boar Italian Sausage
1 Tbsp butter
1 cup apple, diced (recommend Honeycrisp Apples)
2 Tbsp sage, fresh, chopped
1 cup chicken broth
2 cups bread, cubed, toasted
Olive oil
Salt & pepper


Cut bread into ½" cubes and place on a baking tray. Toast bread in 400°F oven until it is lightly toasted, about 5-10 minutes.

Cook sausage in a large pan over medium-high heat until it is just starting to turn golden but not yet crisp, about 10-12 minutes. Remove sausage from pan and reserve. Drain fat from pan until about 1 tablespoon remains. Return pan to heat and add butter, apple and sage. Sauté about 5 minutes. Deglaze pan with ¼ cup of chicken broth. Add toasted bread and sausage. Gently mix the stuffing and add broth ¼ cup at a time until the bread is moist but not soggy. Season to taste with salt and pepper. Remove from heat and allow stuffing to cool until it can be handled.

Pat the quail dry with a paper towel. Stuff each quail generously with the stuffing. Lightly coat the outside of the breast with olive oil then season with salt and pepper.

Grill over medium heat. Start with breast side down and cook about 7 minutes. Flip and cook another 5-7 minutes. Quail meat is done when it feels firm to the touch. (For oven: Cook in 350°F oven on a baking tray for about 20-25 minutes.)

Serves 4.

Broken Arrow Ranch