Chop 3 of the truffles and mix foie gras. Stuff into the quail. Wrap each bird in cheesecloth. Heat game stock with quail giblets and Madeira. Poach the birds in this liquid for 15 minutes. Drain, reserving liquid, and remove cheesecloth. Pat the Quail dry with paper towels. Melt butter in a skillet and brown quail in it. Remove quail to a casserole. In the same skillet saute the mushrooms and artichoke bottoms for 5 minutes. Add to casserole with remaining truffles, thickly sliced, as a garniture. Boil down the liquid from cooking the quail until it is reduced by 1/2. Strain. Add cream, correct seasoning with salt and pepper, and pour sauce over quail. Cover the casserole and place in a 350 degree oven for 5 minutes. Serve quail with sauce on the side. Serve 6

Reduce white wine and liquor by 2/3. Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper. Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.

Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 t of the mustard mixture. Top each quail
with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.

GRILLED MANCHESTER FARMS QUAIL WITH POMOGRANATE GLAZE

Pomegranate Glaze

2 cup Clover Honey
1/2 cup Pomegranate Juice
1/4 cup White Grape Juice
2 T Orange Zest
1 T Lemon Zest
4 each Green Onions-Finely Chopped

In a non-reactive bowl, combine all ingredients. Brush Glaze on Grilled Quail 5 minutes before Quail is done. Top with chopped green onions and serve. Yields enough for 12 quail.

“BUFFALOED” GRILLED MANCHESTER FARMS QUAIL

Buffalo Sauce

2 Cups Franks Hot Sauce
3 oz Tomato Paste
1/2 cup Melted Salted Butter
1 T Tabasco Sauce

In a mixing bowl, Whisk Hot Sauce and Tomato Paste until smooth; Add Butter and Tabasco until combined. 

Brush Sauce on Grilled Quail 5 Minutes before Quail is done.