Quail are small,weighing about 4 to 5 ounces (110 to 140 g) each. A normal portion is two birds.They have meaty breasts for their size,but not much meat on the legs. Quail are richly flavored without being gamy.The French name is caille. Quail doesn’t become too dry ,but it has the best flavor if still slightly pink at the bone. The breasts are best if not cooked well done but kept somewhat pink inside,or even rare, to preserve moisture. Athough, many may prefer it well done.
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The photo for this lovely dish is the one pictured in the title bar.
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Fried Quail w/ Buttermilk Dressing | |
File Size: | 135 kb |
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Quail Baked w/ Prosciutto & Herbs | |
File Size: | 87 kb |
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Quail w/ Creole Spices | |
File Size: | 168 kb |
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