A small game bird that is mainly sold to the restaurant industry. It’s flesh is tender and rather dry with a slight gamey taste and it has a short cooking time.
Use: It can be cooked in the oven, grilled over hot coals, or simmered in butter. It’s delicious when simmered in white wine to give the dry flesh a bit of moisture. One quail bird serves as a succulent starter as well as their eggs which are considered to be a delicacy. Like the bird, its eggs need a short cooking time (about 2 minutes) and is particularly good served as a hors d’oeuvre or in a salad.