Quail can be used to make an elegant appetizer or entree.
Quail is a unique tasting bird that has a mild gamy flavor. It is often served with all pieces because there is so little meat on the whole bird. An elegant way to serve quail is pan-seared with soup or a salad. Place the bone-in cooked quail in the center of the bowl or plate with the legs propped up and crossed against the breasts. This allows the person eating it to easily pick-up and eat the quail legs and cut the meat from the breasts to eat with a knife and fork. Add this to my Recipe Box.
Instructions
1. Break the neck of the quail by grasping the head with your hand and pulling it downwards toward the feet. Using the boning knife, cut the head and neck off with the boning knife.
2. Bend the knees of the quail back to separate the joint, and cut off the legs below the knees where the joint separated using the kitchen shears.
3. Bend the first joint of the wings back to separate the joint and cut the wing tip off where it separated using the kitchen shears.
4. Press firmly with your fingertip under the wing, where the skin is most tender, to break the skin. Pull the skin back under the wing, and peel the skin around and down the bottom of the bird to remove the feathers and skin. This should separate pretty easily. Do not use a knife for this or you may lose part of the small amount of meat on the bird.
5. Break the legs backward at the hip of the quail to separate the joint. Cut through where the joint is detached with the kitchen shears. The quail legs are ready to cook.
6. Locate the bottom of the breast cavity by following the rib bone down the side opposite the back bone. Where the rib bones come together at a rounded point, make a small incision with the knife. With your thumb and forefinger, grasp the tip of the breast cavity and pull it back from the back and organs. Continue pulling up and off of the back and separate with a firm pull at the top of the tear drop shaped breasts. The breasts are ready to be cooked.
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