Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His upbringing prepared him well.
From "Around the Southern Table" by Sarah Belk. Three Southern classics are in this recipe: bacon, pecans, and cornbread. They complement the gentle flavor of the quail, which is a good dinner-party choice since it can be stuffed a day in advance.
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