Our quail have been expertly "sleeve-boned" by hand, saving you all the knife work. The entire rib cage (breastbone and backbone) is cut out with shears, leaving the wings and legs intact. Translated, this means the quail are ready to be stuffed. We like cramming foie gras in the cavity, but mushrooms, brioche or your favorite stuffing will do fine.
Boned-out quail will also grill nicely. Hot and fast for these little birds, please. They will cook quickly. The lean, reddish and delicate meat is best served on the rare side.
Because they are small, it's easy to eat a few at one sitting. Plan accordingly.
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
Our quail come from a second-generation family-owned farm that raises the Pharaoh, also called the Coturnix, breed of this delicate little game bird. Coturnix breed quail offer a richer flavor and higher moisture content than the more common Bobwhite breed.
The farm places great emphasis on humane and stress-free conditions for the quail, raising them in spacious, open barns. The birds eat a natural and wholesome grain diet of pesticide-free corn and soybeans. There are never any hormones, growth stimulants or antibiotics used.
Unless you are a hunter, you won’t find quail any fresher or tastier.
Our whole quail works well with all types of seasonings and marinades. Being naturally lean, quail is best cooked quickly, using high heat and cooked to medium rare to help keep them moist and tender.
Try them roasted, grilled, broiled or sautéed, or prepare as you would any poultry or game bird. We like to stuff quail with foie gras and mushrooms, or even wrap them in bacon before placing on a hot grill or the oven.
Serve them individually as an appetizer, along with a cold Rosé, or pair them together with another protein, like a tenderloin steak for an elegant main course. If you prefer to keep it in the game family, our lean buffalo medallions would make a perfect match.
