This is our premium center of the plate item for upscale applications. This Quail is sleeve boneless meaning all bones have been removed except for the wings and drummette of the leg. This is all done while leaving the body cavity intact making it the perfect knife and fork item for stuffing and baking. It is also tumble marinated under a vacuum which adds 2 distinct advantages. First, the tumbling action helps tenderize the bird during the tumbling action. Secondly, the vacuum helps lock the moisture in the meat making it more durable. However, it is light enough that it accepts chef's signature recipes easily.
The trick to serving juicy quail to your guests is in the short cooking time, we recommend no more than 10 -12 minutes total cooking and rest time.
As with all proteins season them with salt and pepper, heat your grill or sauté pan to medium high and brush or add olive oil. Place the birds, skin side down and cook until skin is browned and crispy, about 7 to 9 minutes. Flip the quail and cook until medium well and the juices run clear, for about 3 minutes. Place the birds on a platter and lightly cover them and let rest for 3 minutes. Your quail should be ready to serve.