Quail has been eaten through out history, and is called the Food of Kings.
We raise quail for meat, because we like to live like kings! So we processed 65 quail the other day.
Quail are the easiest and fastest growing meat. It take 8 weeks from hatch to the bird laying eggs.
Add 4 more weeks, and you have a tasty morsel.
They take up less space than chickens, and provide eggs and meat, just like chickens. It just takes more eggs, or meat to make a meal! 🙂
You process quail the same as chicken.
We put them head down in a cone, and Jim quickly slits their carotid artery. After the birds bleed out, Jim cuts off the heads and feet and skins them
Then it is my turn.
Using scissors, I cut up both sides of the backbone. Grabbing the neck, pull the backbone out.
This gives me easy access to the innards. Quail are small, and it is hard to get your fingers inside, so we have found this to be the easiest way. After the innards are taken out, get rid of the gallbladder and save the liver and heart – these are wonderful extras, although it does take a lot to make a meal. But if you like chicken livers, these are a sweet delicacy.
Then go back in and scrape out the light pink lungs.
Rinse the bird. Place in a pot of cold water and set in the refrigerator for 24 – 36 hours. This helps the muscles relax and more tender.
The best way to cook quail is similar to homegrown chicken – slow and low.