Whole Quail, Bone In, Plantation

Our quail meat is presented bone-in, for maximum impact at the table and for baked or roasted quail recipes. Stuff with foie gras or truffle stuffing, then tie the legs together, baste with butter and roast until the skin is beautifully browned and the meat is juicy.  Try a quail sautee, simply cooking the quail in a pan with butter or oil, or season with salt and butter, a bit of oil and toss on the grill for a sophisticated cookout alternative.

The small size of this whole plantation quail makes for an elegant presentation, and also cooks quickly. The natural leanness makes this easy to overcook, so keep an eye on it. Because we’re talking about dark quail meat, you can serve quail a bit rare, without any risk – and it will retain more moisture.  

A small and flavorful little bird that was served at the best tables a century ago, in modern times the quail has ceded center stage to its meatier, larger cousins, the chicken and turkey. But quail is an incredibly flavorful delicacy that, unlike chicken, is full of rich dark meat and it cooks to tender and moist perfection, resulting in delicate, juicy meat that's delicious. This delicate whole quail is also naturally lean, so it's a flavorful yet healthy protein alternative. 

Our Whole Plantation Quail is all-natural, minimally processed and no artificial ingredients added.