Quail recipes, which one do you prefer?

I can bone out quite efficently, know how to stuff but which way do you like them? I like to serve with polenta usually.

[Jenise]

Love to stuff them. Love to marinate and grill them. Like grilling them wrapped in a grape leaf, too, a Spanish classic. But thing I ever did to a quail, in fact to two dozen of them, was remove the breasts to make layers in what was otherwise a seasoned pork forcemeat, and make a consomme out of the rest which became the gelatin element in a classic old world terrine en croute with decidedly new world Southwestern flavors (the crust had cilantro and cumin in it).

Here's a pic:

DSC03388.JPG

Jenise, that looks wonderful but lot of work eh. I am thinking of boning out and stuffing then wrapping in proscuitto.

I bone the breasts, saute them with chanterelles and shallots, deglaze with sherry and serve on toast. I save the legs, back etc. Then, I bake off, bone, make stock from bones and skin, and use the stock to make some really good wild rice. I add the meat at the last minute and serve. If I have morels or chanterelles I add them along with some leeks, fennel, and celery to the rice. Just thinking about it I think I will thaw out some pheasant hind quarters and do the same later in the week.

I cannot find the recipe just now (maybe Eden still has a copy?) but it basically goes: de-bone the quail, stuff with a sprig of rosemary and a bit of butter, wrap in prosciutto, sizzle in a large frying pan, then turn the heat down and cook through. Serve atop whatever starch or heap of vegetables pleases you. Goes well with a rose wine.