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