We used whole skin-on, deboned quail for this preparation. Often this type of quail is readily available at your local butcher. If you are hunting your own quail, pluck the feathers, leaving the skin on, and debone it. You can also ask your butcher to debone it for you, or you can stuff the bone-in quail and adjust the cooking time.

4 whole skin-on, deboned quail
Cider brine
Chanterelle and Pork Belly Stuffing
Butchers’ twine, cut into 4 2-foot-long pieces

Submerge the quail in the brine for 30 minutes. Remove and pat dry. Evenly divide the stuffing between the four birds, and stuff each cavity. Fold back the wings behind the birds. To truss the bird, lay the quail on a cutting board breast side up, with the legs facing you. Place the middle of the string behind the bird’s neck. Wrap the string around the outside of the bird, crossing at the legs, then looping it again around the end of the legs. Bring the string back to the neck and tie securely. Make sure the string is tight around the bird. Trim excess string. Prepare a hardwood charcoal grill; the coals should be ashy. Allow the grill to heat to around 400 degrees.

A gas grill can be used here as well. Place the quails on the hot grill, breast side up. Cook until well browned on the underside, then flip gently and cook until the breast is browned and heated to an internal temperature of 140 degrees. If the meat is getting charred too quickly, move it to a cooler spot on the grill and finish cooking.

Allow to rest for 10 to 15 minutes before serving the dish.