Bobwhite Quail
- A small bird native to the central United States that can fly 30 to 40 miles an hour.
- Typical forgers that eat soy and corn as well as weed seeds and insects.
- Our birds are farm raised in Georgia.
- A delicious all dark meat bird that has a delicate texture and sweet nutty flavor.
- The meat is tender and can be broiled, baked, roasted, stir-fried, or stewed.
- Two quail make a great main course for one person.
Quail
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All Natural, De-Boned Quail, (Semi-Boneless) - 6 Quails Per Tray
Code: QL02-CV-CWZ-FS
Price: $27.00
Quantity in Basket:
none
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Our quail is tender and juicy; great for stuffing! This item is sold with the
rib cage removed and the leg bones intact, semi-boneless.
Each tray consists of four birds that weigh approximately 4.5 - 5 ounces each.
"I have two favorite methods:
One is to skewer them so they are in the open butterfly position. Herb marinate
and grill skin side down until the skin is crispy, then flip over and finish.
My other favorite is to stuff them with our duck foie gras sausage. Take the meat
out of the casing, sweat some shallots, add some chopped fresh herbs, mix and fill
the centers, shaping the bird back to its natural shape. Roast on a rack, first
on high heat 450, then turn down to 325 until the stuffing is 165." - Chef Le Blanc
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Quail Eggs
Code: G/QL04
Price: $12.00
Quantity in Basket:
none
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A classic garnish! Our quail eggs are sold 18 to a tray; charged by the tray.
"This classic garnish will add class to any cold seafood salad. I drop them in
boiling salted water for two minutes. Pull out, cool in cold water. Shell and slice.
Place on top of any cold seafood dish such as crab, crawfish or lobster.
They also jazz up any salad, such as a baby spinach salad with a warm Berkshire
bacon dressing with poached quail eggs." - Chef LeBlanc
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