Tonight at our Supper Club Dinner we are making the CL Blackberry-Zinfandel Quail recipe. The recipe calls for "partially deboned quail". I asked the meat shop where I bought them about this and they said the quail didn't come that way and they had no idea what that meant or how it was done. Plus the quail I ordered came in frozen so I had to take them home as is.
Does anyone know how to partially debone a quail???