2 dozen hard boiled and peeled quail eggs (makes 1 pint jar)
3/4 C. vinegar (we like equal parts white wine and apple cider)
1 tsp. pickling spice (minced onion, dill, mustard seeds)
1 tsp. kosher salt
optional additions: cajun seasoning, spicy chiles (fresh or dried), yellow mustard (my favorite)

• bring vinegar, salt and spices to a boil
• meanwhile pack eggs into a clean and sterile jar
• pour boiling liquid over eggs and top with a clean lid and band
• cool on the counter for an hour+
• place these in the fridge and they will be good for several weeks!

 4-8 skinless quail (in this recipe, I use 2 per person, although usually one is enough, but I want the leftovers!!)
2 Tb. olive oil or butter
1 white onion, diced 
kosher salt
a pinch each of cayenne and nutmeg
2-3 Tb all purpose flour
12 oz. broth (I used turkey)
4 oz. heavy cream

• ​sprinkle quail liberally with salt on all sides
• place quail in a roaster or dutch oven with onions and olive oil and spices over medium high heat (375*)
• add lid and "bake" for 30 minutes until quail is cooked through and onions have caramelized
• remove quail to a side plate
• in roaster, add flour and stir until it soaks up all the oil
• pour in cold broth and cream, stir well until it comes to a simmer and thickens (simmer at least 1 minute)
• at this point, I pureed the gravy with an immersion blender, it is optional but makes a velvety and delicious sauce
• place quail back in to the pan with the sauce and cover
• cook for another 30+ minutes 
• meanwhile prepare your sides (we ate it with basmati rice & vegetables- see additional recipe below for the leftovers)

LEFTOVER QUAIL "Rice-Not-Roni" 

leftover quail, remove meat from bones 
leftover rice
leftover gravy from recipe above

• stir together leftover gravy with rice and any remaining quail meat
• refrigerate or freeze for later
• reheat and enjoy these especially comforting leftovers  :)