Quail is a collective name for several genera of small, plump birds in the pheasant family. Species or subspecies of the genus Coturnix are native to all continents except the Americas.
The Pharaoh, or Coturnix coturnix, quail are of Eurasian stock (found in Asia, Africa and Europe), and are migratory upland birds that travel in large bevies of up to a hundred. The small birds are physically unable to fly long distances. Instead, they shoot forth in a straight line at low altitudes, leaping from one stopping point to the next, crossing arid wasteland, rivers, or swamps. Often they exhaust themselves in the process, dropping to the ground virtually unable to move. From a hunter’s perspective, their straight flight and easy fatigue make them simple prey.
This behavior gives rise to the belief that it was hordes of the common quail (Coturnix coturnix), called selav, or “plump one,” in Hebrew, that saved the Israelites wandering in the wilderness after leaving Egypt. Was this the God-sent miracle or manna mentioned in Exodus and Numbers? The birds certainly could have been traveling in their annual migration. As late as the turn of the last century, Egyptian bird catchers still exported more than 2 million quail a year to European chefs.
European, Japanese, and rain quail of southern Asia belong to the same family, Phasianidae, of the order of Galliformes. They are classified as Coturnix.
When early settlers arrived in what is now the northeastern United States, they encountered birds about the same size and coloring as the quail they had known in the Old World, and misnamed them. To complicate matters, the bobwhite quail (so called for the male’s loud whistle) was known as a partridge in the South. Among quail found in America are the bobwhite (Colinus virginianus), Gambel’s quail (Callipepla gambelii), mountain quail (Oreortyx pictus), and Montezuma quail (Cyrtonyx montezumae).
Though technically a game bird, quail that is available in stores will always be from a quail farm. If you want wild quail, you’ll have to hunt it yourself. Over the last 25 years, farmed quail has become more widely available in the United States. It was not always so. When Ariane Daguin founded D’Artagnan in 1985 quail were harder to find, and usually ended up at white-tablecloth restaurants. But thankfully, today quail is being prepared in many home kitchens.
Cooking
Few game birds are as versatile, simple to cook, and easy to enjoy as quail. These plump, juicy birds should be the basis for “Game 101,” because they make everyone - from novices to professionals - look like a champion. Grilled, broiled, or sautéed, they’re almost impossible to ruin. The medium-dark flesh has a mildly gamey flavor that readily takes to being marinated, stuffed, or highly seasoned. They are small, so allow one quail per person for an hors d’oeuvre, and at least 2 per person for an entrée. Because they are lean, they need to be cooked quickly over high heat and served medium rare to retain their moisture and flavor.
FAQs
Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish, Maltese, Italian, Mexican, Spanish, and Indian cuisine.
Which cooking method is best for quail? ›
The easiest and most traditional way to cook quail is to simply roast them whole in the oven. You will need 1 bird per person. Quail is also great cooked on the barbecue.
How is quail meant to be cooked? ›
Roast, breast-side down, until the internal temperature of the breasts and legs are both at least 165F, 10–15 minutes.
Can Jews eat quail? ›
Certain domesticated fowl can be eaten, such as chicken, geese, quail, dove, and turkey. The animal must be slaughtered by a shochet — a person trained and certified to butcher animals according to Jewish laws. The meat must be soaked to remove any traces of blood before cooking.
Did they eat quail in the Bible? ›
Numbers 11:31-35 New Living Translation (NLT)
No one gathered less than fifty bushels! They spread the quail all around the camp to dry. But while they were gorging themselves on the meat—while it was still in their mouths—the anger of the LORD blazed against the people, and he struck them with a severe plague.
What nationality eats quail? ›
Known for its impressive health benefits and delicious taste, quail meat is one of the most popularly eaten meats in the world. It is consumed extensively in Asian countries like China and Japan. Originating in North America, quails are also found in Asia, Europe, Africa, Australia, and South America.
How to prepare quail for eating? ›
Roasted
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). X Research source ...
- Tie the legs together. Pull the legs together over the back of the quail, then tie them in place using clean kitchen twine. ...
- Season the quail. ...
- Roast for 15 to 20 minutes. ...
- Enjoy.
Many people consider quail to have a much gamier taste than chicken. It is often referred to as tasting like a mix between chicken and duck. Additionally, quail is typically more tender than chicken meat and is known for being very moist when prepared correctly.
What do you soak quail in? ›
Soak quail in water that is seasoned with celery salt, paprika, a little curry powder, white ground pepper, and little Old Bay seasoning. Let quail soak for at least one hour. You can do this at lunchtime and keep it refrigerated.
Are quail worth eating? ›
Like most animals, quails are rich in protein. They are also a good source of iron, vitamin B6, zinc, and vitamin B3. For those who cannot bear to eat these creatures, quails are also sometimes kept as pets, and lay tiny speckled eggs that are also edible.
They are small, so allow one quail per person for an hors d'oeuvre, and at least 2 per person for an entrée. Because they are lean, they need to be cooked quickly over high heat and served medium rare to retain their moisture and flavor.
Can you overcook quail? ›
General Tips. Be cautious not to overcook quail meat as it will become dry and tough.
Can Muslims eat quails? ›
(3) Also permitted are meats of birds that do not use their claws to hold down food, such as chickens, turkeys, ducks, geese, pigeons, doves, partridges, quails, sparrows, emus, and ostriches.
What quail can't eat? ›
Know that some types of foods can be toxic to quail.
This includes avocado, caffeine, chocolate, grape seeds, meat, parsley, rhubarb, the stems and leaves of tomato plants, salty foods and treats, uncooked potatoes, and most citrus fruits.
Is quail healthier than chicken? ›
... Table 1 shows, the flesh of quails [22] has a lower calorie level and a higher protein level than chicken and duck meat. Quail meat also has a lower fat content than chicken and duck meat. ...
Where did quail originate? ›
In the Far East records of quail go back as far as 770BC. It is thought that the Chinese quail is the ancestor of many of todays breeds. Quail have been bred domestically for over 4,000 years.
Did Native Americans hunt quail? ›
However, California quail (Callipep/,a californica) were a choice food of Native Americans. Bobwhite are the most prized species by sportsmen, with the California quail in second place.
What is the importance of quail meat? ›
Compared to eating chicken, eating quail is better for you because quail meat is higher in vitamin C and iron. Quail gives you vitamin A whereas chicken does not. And quail also gives you more minerals and amino acids than chicken meat.
