Quail

Description

Quail is a small bird with a delicate, subtly gamey flavor and golden-brown plumage; the meat is firm, juicy, and aromatic, while the small, speckled eggs have a more intense flavor than chicken eggs. Nutritionally, quail meat provides high-quality protein, iron, B vitamins, selenium, and phosphorus with relatively low fat content, while the eggs are rich in vitamins, minerals, and healthy fats, although they contain more cholesterol than chicken eggs. Quails are excellent for roasting and grilling whole, stuffing, braising, and for creating elegant appetizers, while their eggs are perfect for salads, marinades, and sandwiches. Store fresh meat in the refrigerator for 1–2 days or freeze for up to 6 months, and keep the eggs in a cool place in their original packaging; thaw slowly in the refrigerator and avoid cross-contamination.