Place quail in a shallow casserole dish, season with salt and pepper and rub with the olive oil, garlic and herbs. Cover with plastic wrap and allow to marinate overnight.
To make the dirty rice, heat a skillet over high heat, add the ground pork and chicken liver with the olive oil. Sauté until pork is brown. Add the onion, celery, jalapeño and garlic to the pan. Sauté over medium heat until vegetables are soft. Stir in the cooked rice and stir to coat. Add the chicken broth, chopped green onion and sage. Cook until the rice absorbs the broth. Taste and adjust the seasoning with salt and pepper. Allow to cool to room temperature.
To stuff the quail, remove from the refrigerator and spoon the dirty rice into the cavity of the bird, about a half cup of the mixture until the birds are plump. Secure the opening at either end with a toothpick. Make a small incision on one of the drumsticks with the tip of a paring knife and push the tip of the other drumstick through the whole.
Preheat oven to 400°F. Heat a skillet over high heat. Add the quail to the pan and cook on all sides to lighly brown. Transfer to the oven and cook for 10-12 minutes to heat all the way through. Serve with wild mushroom gravy.
Enjoy with a glass of Cakebread Cellars Annahala Pinot Noir.