Coturnix Quail have been in our society for centuries, and have been overlooked as a food source because of agricultural advances and factory farming in the poultry and beef industry. However, they are starting to make a comeback. With its fast growth of 6-7 weeks and multi uses, the Coturnix is becoming a popular item in many countries, appearing on shelves as ready to eat products in Europe, and on Market Streets in Asia. Pickled eggs, hard-boiled eggs, and peeled eggs with celery salt: these are a few examples of popular items.
China, France, Spain, Italy, and the United States are the largest quail producers, with China being in thelead. As popularity rises, the United States need more quail producers in the future to meet demand.
Quail meat is considered more of an exotic meat. It is pigmented and of dark meat with a strong “gamey” taste. In terms of its composition, quail meat is healthier than broilers, therefore they should be making their comeback and becoming popular in the United States soon. Quail meat has a high protein content and low fat content, as well as higher amounts of minerals and vitamins compared to broilers. This makes quail meat more marketable and thus, getting more demand.
The demand for quail meat has steadily increased in recent years. This is due to the popularity of the meat at high end restaurants and grocery stores. The issue at this moment is the lack of producers to meet the demand. We need to educate people and encourage them in quail raising and help them find their niche in the market. They need to explore the possibilities in quail so quail can make a full comeback.
Here are some recommended recipes to try with quail:
6 slices of fresh truffle
6 shallots, peeled
6 whole quail
2 teaspoons of salt
1 teaspoon of freshly-ground black pepper
2 tablespoons of olive oil
1. Preheat your oven to 400 degrees F (205 Degrees C)
2. Place one truffle shaving and one shallot into the cavity of each quail
3. season the quail with salt and black pepper
4. In a large heavy-bottomed ovenproof skillet, heat the olive oil over high heat
5. Place the quail in the skillet, breast side down, and cook until the skin is a golden brown color
6. Turn the quail and cook for 3 more minutes
7. Place the skillet directly in the oven and cook for about 10 minutes or until done
8. Allow the quail to rest for 5 minutes, then serve
Salt and black pepper
1 stick of butter or margarine
1 ½ cups of flour
1 cup of water
1. Season each quail with salt and pepper
2. Put in paper sack with flour and toss to coat
3. Butter the bottom of an iron skillet or Dutch oven, then place the quail in the skillet
4. Pour melted butter (or margarine) over the quail, making sure it covers each one
5. Cook at 300 degrees F (150 degrees C) for about 2 hours and 30 minutes, adding more water if needed
6. Use water drippings to make gravy
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