Chicken/Fowl 
Quail Information and Cooking Basics Quails are small birds weighing just about eight ounces
each. They yield mild meat that cooks
wonderfully in a number of bold sauces and seasonings. Quail meat is classified as wild game by the
U.S. Food and Drug Administration (FDA) and can be purchased frozen in some
supermarkets as well as specialty butcher shops. Quail is also available through the Web with
so many "exotic meat" sites popping up these days. You can buy quail as a whole bird or semi-boned. In America there are various types of quail, such as
the Bobwhite, partridge, California quail, blue quail, mountain quail or
Montezuma quail. American quails build
their nests on the ground, making them an easy target for hunters. The weight of a whole quail (with giblets) is
anywhere from 3 to 7 pounds. Quail meat
is dark in color but very mild compared to meat from other game birds. Most quail is roasted whole because of the
bird's small size. Quail meat is lean
and easy to marinate in a favorite barbecue sauce, currant wine mixture or
other sauce. Farmers raise quail separately from other birds and
control the environment and feed that the birds are exposed to on a daily
basis. The quails are usually raised in
a warm building with feed such as soybean, wheat, corn, alfalfa meal, meat bone
scrap, fish meal, and a healthy vitamin mix.
After they've grown a few weeks, the birds may be moved to large flight
cages where healthy feeding is continued, and the birds will have protection
and shelter from the elements and/or predators. While hormones are not allowed in the raising of game
birds, FDA-approved antibiotics may be administered under certain conditions. Amazing Health Benefits of Quail Eggs Quail eggs are speckled and very small. The eggs are considered a delicacy and are
known for their extraordinary health benefits.
The nutritional value of a quail egg is three to four times more than
that of a chicken egg! Quail eggs
contain 140g vitamin B1, 13 percent protein, and are rich in calcium,
phosphorus, iron, potassium, and vitamins A and B2. Quail eggs are also rich in good cholesterol
(HDL) and do not contain the "bad" cholesterol. They are known to help fight some allergies,
not cause them. Limited Quail Cuts Due to its small size, quail is usually sold as a whole
bird. It may, however, be cut into a
breast and de-boned if using in special dishes.
Quail recipes often call for eight whole quail or quail breasts to serve
four people. You can buy semi-boneless
quail, quail breast cut in boneless medallions, or bone-in quail legs. Interesting Facts about Quail Quail meat is considered to be a white meat; however,
quail breast meat is somewhat darker than that of turkey or chicken. Game birds fall under the "poultry
category" but the birds receive more exercise due to the way they are
raised. More oxygen is delivered to the
muscles by the red blood cells.
Therefore, game birds' meat is almost always darker than that of
domesticated birds. Although quail meat is mild compared to other types of
wild birds, it may still have a "gamey" taste. To reduce the wild flavor, you can soak the
meat in a salt or vinegar solution (in the refrigerator). Another way to reduce the wild flavor is to
marinate the meat one to three days.
Always marinate in the refrigerator, not on the counter. Boil any marinade sauce that you plan to use
on the cooked meat. Discard the rest. Cooking Quail First, thaw frozen quail safely before cooking, either
slowly in the refrigerator, in cold water or in the microwave on a special defrost setting. As with all game meat, quail meat is lean and
less tender than many domesticated animals.
The meat can be tenderized using basting, moist heat, barding (wrap in
bacon) or larding (cutting open slits to add fat in the meat). Any fat on the
bird should be removed. Quail can be roasted, grilled, smoked or braised. The minimum cooking temperature is 165
degrees F, but times and temperatures will vary depending on the cooking method
and size of the bird. Never partially
cook quail and then try to finish it later.
This can cause harmful bacteria to remain in the meat. When buying ready-prepared quail, make sure the meat is
either hot or cold. Hot food should be
eaten within a couple of hours or refrigerated in covered bowls. Cold food can be reheated (at least 165 degrees
F). Quail Recipes Try these delicious quail recipes for your next family
meal. BROILED
QUAIL 12 quail 6 tbsp. butter 1 tsp. salt 1/4 tsp. pepper Wipe quail with damp cloth; do not wash. Split quail; sprinkle
with salt and pepper and rub thoroughly with butter. Place skin side down on broiler. Broil for 5 minutes; baste with butter. After
5 more minutes, turn, brush with melted butter, and broil another 10 minutes. Total time, 20 minutes. BAKED
QUAIL WITH DRESSING 1 onion, diced 4 c. toasted bread cubes 2 eggs, beaten 8 quail 4 tbsp. butter 1 can cream of mushroom soup Salt and pepper to taste 8 strips of bacon Sauté onion in butter; add bread cubes, soup, eggs,
salt, and pepper. Stuff quail with
dressing; wrap each bird with strip of bacon. Place quail in baking pan. Pour in small amount of water. Bake at 350
degrees for 1 hour and 30 minutes. Yields 8 servings. Copyright
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