Pot-roasted quail with whisky wilted cabbage

We discovered an intensive quail farm on our journey, so Ross and I decided to grab some and see what we could cook. I was inspired by Edward Abbott’s English and Australia Cookery Book, and although I didn’t "baste incessantly" as he implored, I did bard the meat with fat to keep it moist. While I cooked this in a camp fire, it would work just as well in the oven.