Stuffed Quail Leg

Servings: 6

Ingredients:

1 oz. chestnuts, toasted, chopped
1/2 oz. pecans, chopped
2 oz. veal, finely ground
1 tsp. sage, chopped
pinch of nutmeg
salt and pepper, to taste
6 reserved quail legs (see Quail)
oil, as needed

Instructions:

Place all ingredients except quail and oil in mixing bowl; combine. Stuff mixture into pocket in each leg created by removal of thigh bone; pull skin over end to seal. Refrigerate for 4 to 6 hours. Place in skillet with small amount of oil; sear over high heat. Place in roasting pan; roast at 350 degrees F until cooked through.