General Description:The smallest of European game birds, quail (Coturnix coturnix and Coturnix japonica) belongs to the Phasianidae family, along with the partridge and pheasant, and resembles a very small partridge. Quail are raised for both their delicious brown-and-tan spotted eggs and their meat. Even 100 years ago, Egyptian bird catchers exported more than 2 million of the birds a year to European chefs. The Israelites wandering in the wilderness after leaving Egypt may have encountered hordes of quail and called them “manna.” Quail is the most popular game bird in the American South, where the bobwhite quail is known as partridge. The most common farm-raised quail in the United States is the Japanese or coturnix quail, which are the only farm-raised bird with females larger than males. These are small, tasty birds, usually served two per serving. Coturnix quail eggs are often pickled. Quail take well to marinades, stuffings, and bold seasonings. Because of their small size, quail are traditionally eaten with the hands.

Characteristics:Quail is plump with light tan to medium dark fine-textured meat, satisfying though subtle flavor, and an underlying sweet nuttiness.

How to Choose:Fresh quail are in season year round, though many quail are sold frozen. Semi-boneless quail are easier to stuff and eat.

Amount to Buy:Quail weigh 4 to 5 ounces each. Allow one quail for an appetizer, two for an entrée.

Storage:Quail are quite perishable; store 1 to 2 days refrigerated.

Preparation:

1. Remove the neck and giblets from the cavity (use the neck, gizzard, and heart for stock; use the liver for stuffing).
2. Trim off the tiny wing-bone ends, or tuck underneath. Stuff quail, as desired, before roasting. Tie with butcher’s string to maintain shape. Cook in one of the following ways:
3. Roast at 400°F for about 15 minutes, or till the quail is medium-rare with a crisp skin.

1. For grilling, cut open along the breastbone and flatten. Marinate for up to 2 hours at room temperature, or up to 6 hours refrigerated, if desired. Grill over aromatic wood for about 8 minutes, turning as needed.
2. Sauté whole or split in two over high heat for about 15 minutes.

Flavor Affinities:Almonds, apples, balsamic vinegar, chestnuts, currants, grapes, pine nuts, pistachios, rosemary, shallots.