Is quail good eating?

Quail is a small game bird that has been enjoyed as a delicacy for centuries. Known for their delicate flavor and texture, quail have long been featured in fine dining restaurants and are growing in popularity for home cooks as well. But is quail actually good eating? Let’s take a closer look at the pros and cons of cooking with quail to find out.

The Benefits of Eating Quail

Here are some of the main benefits of eating quail meat:

• Delicate, mild flavor – Quail has a subtle and slightly sweet flavor that is less gamey than other birds like duck or pheasant.
• Tender and moist – The meat is naturally tender and stays juicy when cooked properly.
• Nutritious – Quail provides lean protein, iron, magnesium, potassium, zinc and B vitamins.
• Small portion size – One quail typically provides 1-2 ounces of meat, perfect for an appetizer or individual serving.
• Efficient to raise – Quail reach maturity very quickly (5-6 weeks) and require less space and feed than chickens.
• Versatile for cooking – Quail can be roasted, grilled, sautéed, or used in stews, curries and other dishes.

The mild taste and smaller portion size make quail appealing if you want to experiment with game meat but don’t care for the stronger taste of venison, duck, or other wild fowl. Quail is easy to cook with and adapts well to many cuisines and cooking methods.

How to Choose High Quality Quail

When purchasing quail, either fresh or frozen, here are some tips for selecting high quality birds:

• Look for plump birds with smooth, evenly feathered skin.
• Avoid any with tears, bruises or discoloration.
• Fresh quail should have a mild smell and the flesh should bounce back when pressed gently.
• For fresh quail, look for a use-by date at least 2 days away.
• Frozen quail should be very hard and icy with no signs of freezer burn or ice crystallization.
• The ingredients label should only list “quail” with no additives or injections.

High quality fresh or frozen quail will lead to the best flavor and texture when cooking.

How To Cook Quail

Quail requires brief, high-heat cooking to ensure food safety while maintaining moistness and flavor. Here are some recommended cooking methods:

• Roasting – Roast at 450°F for 15-20 minutes until internal temperature reaches 165°F.
• Grilling – Grill over direct high heat, about 3-4 minutes per side.
• Sautéing – Cook skin-side down first in a hot pan for 2-3 minutes until browned. Turn and cook another 2 minutes.
• Braising – Braise in liquid like wine or broth at 325°F for 1-2 hours until very tender.
• Stewing – Add to stews and braise on low heat for 1-2 hours.
• Frying – Pan fry in a bit of oil for 2-3 minutes on each side until golden brown.

The small size of quail means it’s quick cooking and easy to overcook. Use a meat thermometer if roasting to ensure the internal temperature reaches 165°F. Let rest for 5 minutes before serving.

Serving and Pairing Quail

Here are some tips for serving and pairing quail:

• Portion quail into halves, quarters or leave whole depending on the size of the bird.
• Serve with roasted vegetables, wild rice pilaf or polenta as a delicious complete meal.
• Pair with Pinot Noir, Beaujolais or Chardonnay wine; the light meat works well with lighter reds and whites.
• Garnish with fresh herbs like thyme, rosemary or dill to complement the delicate flavor.
• Serve with pan sauces made from the fond and juices for added flavor.

The small portion size of quail makes it perfect for sharing at the table family-style. Or serve one bird per person for an elegant individual plate.

Popular Quail Recipes To Try

Here are some delicious recipe ideas for cooking quail at home:

1. Roasted Quail with Rosemary

Ingredients:
– 4 whole quails, cleaned

– 2 tbsp olive oil
– 2 sprigs fresh rosemary, minced
– Salt and pepper to taste

Instructions:
1. Preheat oven to 450°F. Pat quails dry with a paper towel.

2. Rub quails evenly with olive oil and season generously with salt and pepper.
3. Roast quails for 15-18 minutes until internal temperature reaches 165°F.

4. Remove from oven, tent with foil and rest 5 minutes before serving.

2. Quail Egg Rolls

Ingredients:
– 8 quails, boned
– 1 cup shredded cabbage

– 1 grated carrot
– 2 green onions, sliced
– 12 egg roll wrappers
– Oil for frying
– Sweet chili sauce, for dipping

Instructions:
1. Sauté quail meat, cabbage, carrot and green onions until cooked through.
2. Place 2-3 tbsp filling into each egg roll wrapper and roll up neatly.

3. Heat 1-inch oil to 350°F and fry egg rolls 2-3 minutes until golden brown.

4. Drain on paper towels and serve with sweet chili sauce.

3. Quail Stew

Ingredients:

– 8 whole quails
– 1 onion, chopped
– 3 carrots, sliced

– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup red wine

– 2 cups chicken broth

– 1 bay leaf
– 1 tsp thyme
– Salt and pepper to taste

Instructions:
1. Heat oil in dutch oven and brown quail on all sides.

2. Add onions, carrots and celery. Cook 5 minutes.
3. Stir in garlic and cook 1 minute.

4. Deglaze with wine, scraping up any browned bits.
5. Add broth, bay leaf, thyme, salt and pepper.
6. Simmer covered on low heat for 1-2 hours until quail is very tender.

7. Discard bay leaf before serving.

4. Grilled Quail Kabobs

Ingredients:

– 8 whole quails, spines removed
– 1 red bell pepper, cut into chunks
– 1 yellow squash, cut into 1-inch slices

– 1 zucchini, cut into 1-inch slices
– 1 red onion, cut into chunks
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh basil, chopped
– Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, garlic, basil and quail. Marinate 30 minutes.
2. Thread quail pieces, vegetables onto metal skewers.
3. Grill kabobs 4-5 minutes each side until quail reaches 165°F.

4. Remove kabobs from grill and serve immediately.

Nutrition Facts for Quail

Here is how the nutrients in quail compare per 3 ounce serving to chicken and beef:

As you can see, quail provides a similar amount of calories, protein, and fat compared to chicken and beef. However, quail contains higher amounts of the important mineral iron.

Pricing of Quail

On average, fresh quail costs $6-12 per pound at specialty butcher shops, depending on whether it is semi-boneless or left whole. Pricing breaks down as:

• Whole quail – $6-8 per pound
• Semi-boneless quail – $10-12 per pound

Frozen quail usually costs a bit less than fresh, averaging $4-10 per pound. When buying frozen, opt for vacuum-sealed packaging to maximize freshness.

Due to the small size of quail, expect that one pound provides about 4-6 birds, or 1-2 servings per person.

Where to Buy Quail

When shopping for quail, check:

• Local butcher shops or meat markets – Best for finding fresh quail.
• Specialty food stores – Some gourmet markets sell fresh or frozen quail.
• Online retailers – Order frozen quail online and have it shipped overnight.
• Asian grocery stores – These often carry frozen quail.
• Game bird breeders – Contact local breeders to buy quail direct.
• Farmers markets – Look for stands selling locally raised quail.

Availability of fresh quail varies throughout the year with peak seasons in the spring and fall. If looking for fresh quail out of season, specialty butchers or food stores are your best bet.

Conclusion

With its delicate flavor, moist and tender meat, and small size, quail can make an excellent alternative to chicken, Cornish hens or other poultry. Though small, quail offer great nutrition including protein, minerals and vitamins. When cooked properly using high heat quick cooking methods, quail remains succulent and retains its naturally mild, slightly sweet flavor.

Popular preparation methods include roasting, grilling, sautéing, or using in stews and curries. The versatility of quail meat allows it to adapt well to many types of cuisine. Serve quail paired with a light red or white wine, and garnish with fresh herbs to complement the delicate taste.

While pricier than chicken, the rising popularity of quail means it’s easier to find fresh or frozen quail at specialty butcher shops, meat markets, and high-end grocers. The smaller portion size of quail makes it a unique choice for entertaining dinner parties or romantic meals.

So if looking to add some elegant variety to your recipes, quail is worth trying for its succulent texture and flavor. Properly cooked quail can provide a delicious and more refined eating experience compared to everyday poultry.