- 1/2 pound beef stew meat, cut into 1-inch pieces
- 1 tablespoon plus 2 teaspoons Rustic Rub 
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- 1/3 cup chopped, peeled, and seeded tomatoes, or 1/3 cup chopped canned tomatoes
- 3 bay leaves
- 2 1/2 cups water
- 1 tablespoon chopped parsley
- 1/4 cup dried fine bread crumbs
- 4 quail, breastbone removed and split down the back (about 3 1/2 ounces each)
- Season the beef with 1 tablespoon of the rub.
- Combine the beef, salt, cayenne, onions, celery, carrots, tomatoes, bay leaves, and water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes. Remove from the heat and let cool. Remove the bay leaves.
- When the mixture is cool, put in a food processor and process until it forms a thick paste. Scrape down the sides of the processor bowl with a rubber spatula. Add the parsley and bread crumbs and pulse 2 to 3 times to mix well. Store in an airtight container for 8 hours in the refrigerator.
- Preheat the oven to 375?F.
- Lay the quail, skin side down, on a work surface. Season with the remaining 2 teaspoons rub. Divide the forcemeat into 4 equal portions and form into balls. Place a ball in the center of each quail and bring the sides of the bird together to overlap. Put the quail, breast side up, in a shallow baking pan and bake for 25 to 30 minutes, or until lightly brown.
- Spoon the sauce over the quail and serve immediately.