Try these lean, deboned quail stuffed and roasted, or marinated and grilled. Either way, you will love the delicate game flavor and rich dark meat.
Just the facts
- Humanely farm-raised in free-range environment
- All-vegetarian grain diet
- No antibiotics, hormones or steroids ever used
- 4 whole, semi-boneless quail per package
- Metal V-pin holds cavity open, remove before eating
- 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 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.
Cooking & Serving
Cooking Methods: Grill, Pan-Sear, Roast, Pan-Roast, Braise
Cooking Tips: Our semi-boneless quail comes with a v-shaped grill pin for easy cooking. Quail is versatile and will take all types of seasoning and marinades well. After seasoning, semi-boneless quail are easy to stuff and pair wonderfully with bread, grain, or sausage stuffing. Stuffed birds need to be cooked slightly longer than unstuffed. Be careful not to overcook. If using a dry heat method, like roasting, pan-roasting, or grilling, cook quickly until meat is slightly firm to the touch and juices run clear. Basting or brushing with fat will help keep the quail moist.