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Discussion Starter · #1 ·
would love to be able to grill stuffed semi boneless quail (or grouse or chukar for that matter), where internal cavity is de boned. Leg bones and wing bones stay in place.I can't locate a "how to" do this anywhere on the net. Anyone have a good description of this process?If on the net, would love to see picutres of the process.Thanks in advance.
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