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Quail Meat and Quail Recipes

Quail meat is very lean, rich in color, with a delicate game flavor. Raised in a free-range environment on natural, wholesome grains, they marinate very well, and should be cooked quickly over high heat either grilling, broiling or sauteeing. Serve with a very cold Rose!

Farm raised quail in the United States is usually the Coturnix quail (a.k.a. Japanese quail) and is native to Eurasia. This is one of the rare occurrences where the female of the species is larger than the male. These hens grow very quickly and are only 6 to 7 weeks old at the time they are processed. They are succulent little birds with meat that is darker than chicken. They have a decidedly gamy taste and can take a marinade or strong seasoning quite well. Just remember, stuffed and roasted or spatchcocked (flattened out) and sautéed, be careful not to overcook them or they will be dry and livery tasting.

Quail are packed four 3 ounce birds to a package. Quail have very lean, dark meat so they should be served rare; cook to an internal temperature of 120° to 125° Fahrenheit. The carry-over cooking will finish it to the appropriate temperature of 130° to 135° Fahrenheit for serving.