Basic Quail prep

Could someone please do a step by step guide to preparing quail please

My first lot are due to be culled in a week or so and I would like to know what I'm doing. (I've never even prepped a shop bought chicken as dh does the roasts) So simple basic and with pics would be even better


thank you

I have done chicken, ducks, pigeons, pheasant, rabbits - but don't have the photos for a step by step.

I will see if I can find anything on the web for you Bronze.

I can't find the site where I read it - but mostly people seem to be in favour of just using the breast.

Here is a quote from a forum
To field dress the quail , you just place your thumb , at the top of the quails breast , push in and pull the breast from the bird .
Field dressing is when you do it at a shoot,

With pigeons and Mallards, as there is not much meat on the legs and none worth having on the wings, I find it easier when doing large numbers to skin them.

I pinch and snip the skin (with feathers on) at the base of the breast - near the top of the cavity and then gently, just skin it - over the breast. You can slide a knife up the middle of the skin or use scissors and it comes away from the breast - thus no need for plucking - and then just fillet the breast off. Then you dispose of the carcass in one piece.

It was clean and easy to do. I like the look of quail as whole little birds to cook, so perhaps you just plunge them in boiling water, then take them out and start plucking - wings and tail first, then the rest of the body. Again - no experience with quail - but that's how I was shown to do chickens after being culled and bled recently.

I am sure that Derek will know.

I think I need to come to yours for home makeing lessons

I pluck mine dry straight after dispatching. don't grab too many feathers at once or the skin will tear. cut off the wings as frankly can't be doing with trying to pluck those!
cut off legs and neck too.
cut carefuly round the vent area then pull out all inards including crop at neck end. swill out under cold tap. pat dry on kitchen roll and bung in fridge to cook later same day.
nothing complicated about it.

I have since emailed Bronze a step by step guide which a forum friend on another site wrote up fpr me.

Its a bit long to put in a post so will add it to my website tomorrow

Hi Bronze,

Check this out

http://www.extension.umn.edu/distribution/livestocksystems/components/0701c.html

I know it's chickens, but it's the same process for quail.

Derek.

Thanks people

Glad the photos were in black and white!

well I'm a dab hand now

mines called the butcher he is a mate of mine thank god :hole:

Have spoken to the local butcher, and he has agreed to come round to my house and give a master class on bird prep.

Have asked round and a few people have said they would love to come.

Better than a cheese and wine party!

Now it is a challenge to get as many different birds as we can. Pity I have lost touch with the guy who kept ostrich.

He sold up and moved to Wales.

Thanks

H-A

Horsley-Anarak wrote:
Now it is a challenge to get as many different birds as we can. Pity I have lost touch with the guy who kept ostrich.

Bit of a challenge to try the "old the neck and shake as if to throw" method on an ostrich! I adore ostrich meat, there's a butcher near us that does gorgeous burgers, shame they're a bit expensive.

lottie wrote:I have since emailed Bronze a step by step guide which a forum friend on another site wrote up fpr me.

Its a bit long to put in a post so will add it to my website tomorrow

Your website is lovely. I couldn't find the reference to dressing quail on your site. Were you abel to post it?

I know this sounds a bit gross, but I have never killed anything before (at least not intentionally). How do you cull a quail? I still have too many boys and am thinking that there isn't a market here for any more live sells. So, if I am going to continue with this hobby I am going to have to start doing the dirty deed! No one else in my family is up to it. Any and all suggestions would be appreciated.

I use the pull and twist method. Basicall I grab the body with one hand and the head with the other hand (head between middle at 3rd finger). Yank and twist the head in one quick movement to break the neck, the movement is bit like trying to pull a cork out of a wine bottle. If you pull quite hard (as I sometimes do), the head can rip off. I then chop the head of as soon as possible, just to make sure I finish him off quickly and with as little pain as possible.

You can also use heavy duty garden clippers or culling device. I'm not sure which is the most humane, but which ever method you use... do it quickly and don't hesitate as a slow action is a lot more painful than quick and decisive one.

I recommend doing this outside. I made a big mess in my kitchen last time I did it. Also don't be too alarmed if the carcass moves around after you've decapitated him. That is normal. That is were the expression headless chicken comes from. It's best if you throw them in a box or bucket soon afterwards if you're a bit squeemish about seeing a dead animal convulse.

Hi,

This link is "part one" of the other link I posted above..

http://www.extension.umn.edu/distribution/livestocksystems/components/0701b.html#kill,

if you follow this method, you should be fine.I'll ask suz to post what they look like afterward, (our Lunch)

Derek