The smallest of the birds of the chicken, duck, turkey, and pheasant family, the Quail is enjoyed worldwide and is a delicacy in many cultures. Quail have been raised domestically for over 4000 years, and many new breeds have been developed.
There are over 130 species of Quail, and they can range in size from a diminutive five ounces to 13-ounce birds. The size of a quail depends on its breed. Birds that tip the scale at close to a pound are the largest of the species.
Many species result from crossbreeding, like the California Quail, Douglas or Elegant Quail, and the Bobwhite. One incident of a wild hybridization is between a California Quail and a Mountain Quail and is the only instance that has been documented.
What does Quail taste like?
Quail tastes somewhat like chicken, with a bit of a gamey taste, which gives it a fuller flavor. How you cook, Quail is also a factor in how it will taste.
Many people brine their Quail before cooking, which imparts flavor and helps make the meat more tender. Some people add herbs to the brine, while others use just salt.
There is very little fat on a quail; the bones are tiny, and many people eat them, along with the meat. Of course, you can, but that is a personal taste, much like shrimp and fish tails.
What is the flavor of Quail?
The breast meat of a quail is dark, like the thigh of a turkey or duck breast, although it is classified as white meat. It also has a texture that is more like these meats than chicken.
However, since Quail is of the same family as chicken, it is prepared in much the same way and can be sauteed or fried. Therefore, fried Quail is more like chicken than when cooked using other methods.
Sauteed Quail is braised, then finished in the oven, can take on the characteristics of duck or turkey in flavor, and is very tender.
However, like most game birds, Quail has a distinct flavor that some like better than chicken, duck, or turkey. At the same time, others don’t find the taste favorable.
What is a quail?
While a member of the same family as chickens, the Quail is also related to ducks, turkeys, pheasants, and several other fowl. With over 130 species of Quail, they have similarities, but they don’t all look alike.
The different species of Quail also have a taste for various habitats and live in other parts of the country. For example, the Northern Bob White, which makes its home in different parts of the United States, prefers grass and woodlands with heavy cover.
The Masked Bobwhite, on the other hand, of the Southwest, has a very lively behavior, can be raucous, and lives more in the open than many of their relatives.
Quail are small squat birds that fly better than a chicken but not as well as what might be chasing them. Nevertheless, they are a delicacy to hawks, owls, and other predatory birds.
Quail aren’t fast on the ground, making them an easy target for foxes and other hungry ground dwellers. This makes them prey to many animals. However, Quail, like chicken, can be grown in your backyard.
How is Quail cooked?
Once dressed, a full-grown quail weighs between five and seven ounces, which is very small. So, it doesn’t take long to cook them, and they can quickly be overcooked, which makes them tough and chewy.
Even larger Quail will need your attention when you are cooking them because of the low-fat content of the meat. As a result, they can dry out quickly during the cooking process.
This possibility is why brining Quail, and many other types of meat, before cooking them helps tenderize it and keeps it from drying out.
As with many types of meat, the preparation of your Quail is as necessary as how you cook it. Brining is a method of preparation that is similar to marinating. Yet, its only components are salty water and herbs if you choose.
However, not all cooks take the time; it only takes thirty minutes and will help you produce tender and tasty Quail.
Equipment for cooking Quail
Recipes that call for meat to be seared (braised) before cooking work best if you cook the meat on the stovetop. If you can use the same vessel on the stovetop that you will use in the oven, all the better.
Cast iron skillets and Dutch ovens are perfect for this task. However, any cookware you can use on the stovetop and then slid into the oven will work best.
Modern conveniences like the air-fryer are an excellent way to cook your Quail. However, many recipes call for searing the Quail in a cast-iron skillet, then sliding it into a hot oven for a few minutes to finish the cooking process.
Sautéing Quail and baking it makes the meat tender and keeps it from drying out, like an air-fryer.
What are the most common Quail recipes?
Sauteed and fried are the most common ways that people cook Quail. Except in Asian recipes, they fry the whole bird and eat the bones. However, Asian-style Quail is a delicious way to cook these birds.
Asian Style Quail
The flavors of Asian Quail are sweet and spicy. Honey, garlic sauce, sesame seeds, ginger, and soy sauce combine to taste your Quail. When combined, these ingredients make a marinade that you place the Quail in for 30 minutes.
The Quail is then seared in a cast iron skillet or Dutch oven and put into the oven for 20 to 30 minutes.
The remaining marinade is turned into a sauce and poured over the Quail when it comes from the oven. Sounds tasty to me!
Other recipes have you stuff the Quail like a chicken or turkey. The stuffing is often made with fruit, mushrooms, and sausage, which sounds like a beautiful Fall recipe.
Grilled and barbecued Quail are also a big hit with some cooks. Like searing and baking Quail, you must cook them slow and low on your grill so the meat doesn’t dry out.
Bacon Wrapped Quail
One way some cooks add to the flavor of their Quail, and add moistness too, is by wrapping them in a strip of bacon during the cooking process. The fat from the bacon keeps the skin of the Quail moist. The bacon fat will also soak into the meat, imparting its flavor to that of the bird.
Smoked Quail also sounds as if it would be a tasty way to cook these little birds, and many cooks do just that. But, like oven roasting and barbequing Quail, when smoking, you need to add plenty of moisture to the smoker, keep the temp low, and give them time to cook slowly. You’ll be glad you did.
That sounds fancy. A fricasseed dish is made from cubes of meat and vegetables stewed in broth and then served with a sauce made from white wine. So yes, it is fancy because making sauces can be tricky.
However, a fricasseed dish is made with broth. So, when using this style of cooking for Quail, half of the work of a wonderful sauce happens while it is cooking. But fricasseed dishes are worth the trouble and the time.
Is Quail healthier than chicken?
Quail is higher in protein, vitamins A, C, and iron than chicken. However, it takes more birds to produce the same amount of meat as one chicken.
Although Quail’s meat is more nutritious than chicken’s, the eggs of the chicken and Quail are almost the same in nutrients. Yet Quail eggs contain more protein, fat, iron, vitamin B12, and riboflavin than chicken eggs.
FAQs about Quail, its taste, and how to cook it
Is Quail white or dark meat?
The breast meat of a Quail is much darker than chicken breast / rib meat and is similar to duck meat or turkey thighs.
Does it cost more to raise Quail than chickens?
That depends on your needs and what you will do with extra eggs and birds, because you will have both if you do things right.
- Quail require less space and food than chickens.
- The eggs of Quail are as good as those of chickens; however, they are much smaller.
- Quail are prolific egg layers, so even though their eggs are smaller, they lay many.
- It is estimated that a Quail can lay up to 300 eggs annually, although statistics are hard to verify. Many chickens don’t produce at this rate.
- If you live in a neighborhood where noise can be a problem, hens can be a nuisance to your neighbors. They can get very lively at certain times of the day. I have a hen that I can hear over a hundred feet away when it is in a peckish mood.
- Quail, on the other hand, are quieter birds and can give you meat, eggs, and products to sell in less space than chickens.