VENISON SAUSAGE STUFFED QUAIL


• 8 semi-boneless quail

Sausage mix

• 1 Tablespoon olive oil
• 2 cloves garlic chopped 
• ½ cup diced onion
• 2 slices of bacon
• 1 pound venison sausage
• ½ cup bread crumbs
• 2 cloves garlic chopped
• ¼ cup cranberries
• 2 Tablespoon fresh oregano, parsley and thyme


Set the EGG for indirect cooking at 350°F/177°C. 

Prepare quail. 

In a Big Green Egg Dutch Oven, sauté onion and bacon with a tablespoon of olive oil. Add garlic and cook for another minute or two. Remove from the EGG and allow mixture to cool.

Mix the remainder of the sausage ingredients. Add onion mixture when cool. 

Divide into 8 portions and stuff into the cavity of the quail. Season the outside of the quail.

Add to the cooking grid until it is cooked thoroughly and reaches a temperature of 165°F.