The proper way to prepare Quail

Quail hunting season is from 12 to February 15. Both Old World and New World quail include edible species.

Quail prefer open country andbrushyborders.Inspring the hen lays about 12 roundish eggs, which the male may help incubate. The young remain with their parents the first summer. Quail eats mainly seeds and berries but also take leaves, roots, and some insects.

New World quail have stronger bills than do the Old-World forms, and none has leg spurs. The bobwhite of North America exists in about 20 races from southern Canada to Guatemala. Its name is suggestive of its call. Other than the bobwhite, North American quail include two important gamebirdsintroducedwidely elsewhere: the California, or valley, quail and Gambel’s, or desert, quail. Both species have a head plume curling forward.

The common quail used to be the favored species in Frenchcooking.However,the currently favored quail for the table is the domesticated Japanese quail. The common quail is also part of Polish, Maltese, Portuguese, Italian, Mexican and Indian cuisines.

Quail are commonly eaten complete with the bones, since these are easily chewed, and the small size of the bird makes it inconvenient to remove them. Their flesh is considered a delicacy, as are their eggs.

Manypeopleareunsureon how to properly cook Quail. Here is a recipe to get started.

Bacon Wrapped Qual Ingredients 8 frozen whole quail, thawed 2½ teaspoons salt, divided 1½ teaspoons ground black pepper, divided 1 teaspoon dry ground mustard ½ teaspoon garlic powder 8 slices bacon 1 lemon, quartered 4 tablespoons unsalted butter, softened and divided 1 tablespoon all-purpose flour 6 cups sliced fresh mushrooms 1 teaspoon minced garlic ½cup dry white wine 2 cups chicken broth ½ teaspoon dried thyme Directions Preheat oven to 350˚. Lightly grease a deep roasting pan. In a small bowl, combine two teaspoons salt, one teaspoon pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat; season inside of each cavity with 1/4 teaspoon salt mixture. Reshape quail to form whole bird; tightly wrap a strip of bacon around the body to hold its shape. Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail and scatter the rinds around the pan.

Bake for 16 minutes; broil for eight minutes to brown the skin. In a small skillet, whisk one tablespoon of butter and flour together over medium heat; cook until golden brown, whisking constantly. Set aside.

In a large skillet, melt remaining butterovermediumhigh heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about eight minutes. Add wine; cook until liquid is almost gone. Stir in broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and the flour mixture. Reduce heat to medium low, and simmer for six minutes, or until mixture bubbles and thickens. Serve over cous cous or wild rice

Bacon-wrapped Quail is one tasty way to prepare Quail.