Ingredient: Quail
Category: Game
Season: All
Quail is a collective name for several genera of mid-sized birds in the pheasant family (Phasianidae), or in the family (Odontophoridae).
New World quails are not closely related but so named for their similar appearance and behaviour.
Buttonquails are in a different family (Turnicidae) and are not true quails.
Quails are small, plump terrestrial birds .
They are seed eaters , but will also take insects and similar small prey.
They nest on the ground and are capable of short, rapid bursts of flight .
Some species such as the Japanese and Common Quail are migratory and fly for long distances.
Some quail are farmed in large numbers .
The Japanese Quail (or coturnix quail) is kept mostly to produce eggs.
In the U.K.
They are completely domesticated game birds, bred in this country for the table.
Don’t be taken in by their tiny appearance, which is, in fact, quite deceptive, they are surprisingly plump and the flesh is delicious.
Culinary Uses
The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail.
Quail is also used in Indian cuisine such as a bhuna.
Quail are commonly eaten complete with the bones , since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
Quail eggs are considered a delicacy .
They are sometimes used raw in sushi .
In Colombia quail eggs are less exotic than in many other countries , and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick.
Quail eggs are often very high in cholesterol .
The Common Quail is also part of Maltese cuisine .
Cooking
Serve two quails per person,
Place a sage leaf on the breast of each bird, wrap it in bacon,
Place them on a bed of previously softened onions and mushrooms
Add 5 fl oz (150ml) dry white wine, cider or Madeira.
Braise them in a medium oven, gas mark 4, 350 F (180 C) for 40-45 minutes. |