We think of quail as game bird 101 and the ideal introduction to the pleasures of eating game meat. Lean quail meat is darker and more flavorful than chicken and is a versatile favorite among chefs and home cooks. This versatile bird is tasty whether roasted, pan-seared, grilled, or braise, and takes all types of seasoning and marinades well. Just remember these lean little birds can dry out if overcooked. It’s best to cook them quickly and leave them medium-rare.

• Humanely farm-raised in free-range environment
• All-vegetarian grain diet
• No antibiotics, hormones or steroids ever used
• Coturnix breed, also known as Pharaoh

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.