4 deboned quail
1 link fresh pork sausage
4 cloves garlic minced
1 tbs. Steen's Cane Vinegar
2 cups chicken stock
1 cup white wine
1 bunch green onions finely chopped
1 cup Steen's Light Molasses
1 box cornbread mix
1 onion diced
1 bell pepper chopped
3 tbs. olive oil
salt & red pepper to taste
1 bunch parsley finely chopped
1 cup Steen's Pure Cane Syrup
½ stick butter


Mix vinegar, olive oil and wine. Place quail in mixture, let marinate for at least 2 hours. Bake cornbread, when cool crumble into a bowl and set aside. In a medium sauce pan, melt butter. Sauté onions, 2 cloves of garlic, bell pepper, when soft add sausage. (Make sure to take sausage out of casing). Sauté until brown, mix in cornbread and chicken stock. Add salt and red pepper to taste. Add chopped green onions and parsley. Stuff quail with stuffing mix and place in roasting pan. Mix syrup, molasses, garlic and 1/2 stick of melted butter in a sauce pan. Coat quail once and bake at 350 degrees until done. Baste with Steen’s mixture 2 to 3 times while baking. I suggest a good Pinot Noir red wine with this dish. Enjoy!!

Chef Sean McRee
Abbeville, LA