Tiny quail might seem like an intimidating restaurant-y dish, but in fact, these flavorful birds are easy as a weeknight and festive as Christmas Eve. At only three or four oz apiece, they cook up in a flash whether you're roasting, frying, braising, grilling, or even sautéing. We recommend marinating for about ten minutes in olive oil, salt, garlic, and any fresh herbs you have on hand, then cooking to well done. For the main course, you'll want to plan on two quail per serving; for appetizers, they'll go much further. These are whole bone-in quail raised without any antibiotics or hormones in large open aviaries and will arrive frozen.
Devil's Gulch Ranch, a diversified family farm located in Nicasio, Marin County, within California’s North Coast region, produces rabbits, pigs, quail, lamb and premium wine grapes for retail customers and direct sales to high-quality restaurants. Sustainable, humane agricultural practices are utilized, organic whenever possible. 100% Haitian coffee is also offered.Read more