Whole Quail


Whole Quail


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Try our lean, whole quail for their delicate game flavor and rich dark meat. They are spectacular when stuffed and roasted, and may be served singly as appetizers or paired together for entrees.


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

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.

Cooking & Serving

Cooking Methods: Roast, Pan-Roast, Braise, Grill

Cooking Tips: Quail is versatile and will take all types of seasoning and marinades well. After seasoning, whole 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.

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