"Since my husband is an avid hunter, we have an abundance of venison each winter," relates Teresa Bowen from Choudrant, Louisiana. "I adapted a meat loaf recipe to make these baked burgers, and we haven't eaten plain burgers since!"
Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. —Athena M. Russell, Florence, South Carolina