Hunts / Upland Birds / Quail

Quail Hunting

The gentleman's bird of field and covey

Pointing dogs are the tradition
20 & 28 gauge preferred
Six species across North America

Handling Quail

Quail are small birds that require minimal field processing. Keep them cool and clean for best meat quality.

Field Care

  1. Cool birds quickly - don't pile in vest
  2. Use game pouch with ventilation
  3. In hot weather, field dress or ice immediately
  4. Keep birds separated for air circulation
  5. Process same day or refrigerate promptly

Processing Quail

Most hunters breast out quail for the quickest processing, though plucking allows roasting whole birds.

Methods

  • Breasting: Pull skin back, pop out breast - fastest method
  • Plucking: More work but allows roasting whole
  • Dry Pluck: Works best immediately after harvest
  • Legs: Small but worth keeping for some recipes

Cooking Quail

Quail are delicate birds that cook quickly. Don't overcook - they dry out fast.

Popular Preparations

  • Grilled: Butterflied, marinated, quick high-heat grill
  • Roasted: Whole birds, bacon-wrapped to add moisture
  • Pan-Fried: Breasts in cast iron with butter
  • Deep Fried: Southern classic - battered or buttermilk-soaked
  • Smoked: Low and slow, brine first

Storage

Quail freeze well but don't store as long as larger game birds due to small size and high surface-to-volume ratio.

  • Refrigerator: 2-3 days
  • Freezer (wrapped): 4-6 months
  • Freezer (vacuum sealed): 9-12 months
  • Packaging: Vacuum seal or wrap tightly to prevent freezer burn

Ready to Hunt Quail?

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