ok, hmmm glazed stuffed quail? about 6-8 depending on size
Chop:
Green apple
lemon rind
butter
golden raisins (about 30ish)
some precooked wild rice (say a cup, I use leftover from the night before)
lightly saute apple and raisins in 2 tbsp butter, untill soft apple and raisins are plumped (10 mins), pull from heat and toss with lemon zest, and rice, set aside.
in a measuring cup mix 4 tbsp honey and 1/2 C apple juice (or white wine), mix well.
Loosely stuff quail with rice mixture, and broil for 5 minutes, brush on honey & wine glaze, and cook to 160 degrees (tent with foil if it looks like the breast meat may dry out).
Oh, my recipe for quail is pretty simple. Take a can of cream of mushroom soup, add a little water, pour it over the whole quail and bake them until done. It is so good, makes me want to get rid of several quail just thinking about it.
I've been playing with a honey-almond glaze using mead instead of white wine, once I have that to where I like it I'll post it too. Right now I have 1/2 a ham to play with, apricot and walnut oil I'm thinking.