Soak 6-8 quail in Hi Country Poultry Brine for a minimum of 3-4 hours in refrigerator or can soak over night.
Remove from brine and place in 9×13 baking dish
Sauté trinity – Celery, green pepper and onion to equal 1 cup.
Brown 1 lb. venison burger
Cut 1 lb. Team Realtree smoked sausage into bite sized pieces
Cook 2 cups rice
Add above ingredients and stuff into quail
Cover with cream of mushroom soup
Bake at 350° for 35-45 minutes or until poultry temperature is reached
