RECIPESPRODUCTSPANTRYSHOPPING

Quail

Quail is a small, game bird known for its tender and flavorful meat. It belongs to the Phasianidae family which includes other popular birds like pheasants, partridges, and chickens. These birds are native to various parts of the world and can be found in Africa, Asia, Europe, and America. Quail is a versatile ingredient that can be adapted into the cuisine of different cultures, making it a popular choice for those seeking a unique and delicious dining experience. Quail can be prepared in a multitude of cooking methods, such as roasting, grilling, or pan-searing. The meat is lean with a delicate taste and requires careful handling to avoid overcooking, as it can easily turn dry. It is often marinated or paired with a rich sauce, like mushroom or red wine reduction, to enhance its natural flavors. Quail is also an excellent source of protein, vitamins, and minerals, making it a healthy option for those looking to expand their culinary repertoire beyond conventional poultry options.
#37
IN POULTRY
192
CAL / 100G
$0.73
AVG / OZ
quail
0%
CARBS
38%
FAT
62%
PROTEIN
Quail FAQ
When it comes to cooking quail, it's a delicate but rewarding process. Quail offers a wonderful taste but tends to become overcooked and dry when not handled with due care. The most common mistake that people make when cooking quail is overcooking it due to its small size and lean meat. This can easily be averted by constantly monitoring the cooking time, temperature and by keeping the bird moist through basting or using marinades. To truly unleash the flavor of quail, you can pair it with a rich sauce such as a red-wine reduction, or a mushroom gravy. One another less known tip is to brine the quail before cooking. This process helps to retain moisture and enhance the flavor, ensuring a tender and juicy result. It's also advisable to rest the quail after cooking, allowing the juices to redistribute throughout the meat.
What is the best way to cook quail?
How long should I cook quail?
Why does my quail always turn out dry?
What does quail taste like?
Can you eat quail skin?
What can I serve with quail?
How do I marinate quail?
Is quail healthier than chicken?
Can I stuff quail like I do with chicken?
Can I cook quail in a slow cooker?
Expiration & Storage Tips
When does quail expire?
Fresh, uncooked quail should be consumed within 1-2 days once purchased or by the 'use by' date on the package. Once you've cooked your quail, it can be kept in the refrigerator for about 3-4 days. If you've frozen your quail, it can last up to 9-12 months. Just keep in mind that it should be frozen before its 'use by' date or within 1-2 days of purchase.
How do you tell if quail is bad?
If your quail has gone bad, there will be a few signs. It may develop an off smell, similar to rotten eggs or sulfur. The texture could become slimy, and the color may darken or develop a grey tinge. Also, if there’s mold present on any part of the quail or you notice a sticky residue when you touch it, it's best to discard it.
Tips for storing quail to extend shelf life
• Store your fresh quail in the refrigerator as soon as possible after purchasing. It should be kept at a temperature less than 40°F (4.4°C). • If you plan to freeze your quail, wrap it tightly in heavy-duty aluminum foil or plastic wrap, or place it in a zip-top freezer bag to protect against freezer burn. • Cooked quail can be stored in an airtight container in the refrigerator. Reheat thoroughly before consuming again. • To defrost your frozen quail, it's recommended to thaw it in the refrigerator. This could take up to 24 hours so plan ahead. Don't defrost it on the countertop as this can lead to uneven thawing and increase the risk of bacterial growth. • Don't refreeze quail that has been previously frozen and then thawed. This can lead to texture and flavor loss, as well as increase potential health risks.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
21g
FAT
34g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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