Big flavors can come in small packages, and quail are the birds that prove that statement. Not quite as dark as doves but slightly gamier than pheasant, quail have a richness to them that are irresistible when served whole. They are fairly easy to pluck, and so quick and simple to cook. Try not to overcook them, though; you want the quail to stay succulent. Figure about two quail per person.
For the sake of presentation, I kept the...
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