List of needed ingredients:

4 large quail birds.
1 tablespoon of olive oil.
2 onions, diced.
2 cups of breadcrumbs.
2 cups of sliced wild mushrooms.
Salt and black pepper.
2 tablespoons of chopped thyme.
2 tablespoons of chopped parsley.
1/2 cup of clarified butter.

Directions:

Preheat your oven to 350F.

Debone the quail from the back, leaving the bird whole.

In a heavy-bottomed frying pan, heat the olive oil over a medium heat.

Add the onion and cook until caramelized and brown, about 15 minutes.

Add the sliced mushrooms and cook for 1 minute more.

Remove the pan from the heat and add the to the breadcrumbs.

Season to taste with salt and pepper.

Lay the birds out flat and divide the stuffing between the 4 quail, putting the mixture in the middle of the flattened bird. Repeat with the chopped herbs.

Re-form the quail to their original shape, then place them in a tin foil nest and brush with the clarified butter.

Place the quail in the oven and roast for 20 minutes.

Source: Quail Recipes.