We think of quail as game bird 101. They are an ideal introduction to the pleasures of eating game meat, because they are not too gamey.
Quail is not as mild and white as chicken meat, but not as dark and musky as, say, squab. The meat is reddish with a delicate texture, and is quite lean. Whole quails are often wrapped in bacon before roasting to maintain moisture.
Tender quail is versatile; whether baked, roasted, pan-seared, grilled or braised; they take all types of seasoning and marinades well. Just remember these little birds can dry out if overcooked. It's best to cook them quickly and leave them medium rare.
Just the facts
- Humanely farm-raised in free-range environment
- All-vegetarian grain diet
- No antibiotics, hormones or steroids ever used
- 4 whole quail per package
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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.