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The wife seasoned a handful of birds for dinner tonight. 375F for almost 30 minutes. We ate most of them before I thought of taking a picture. Nothing beats fried quail with mashed potatoes and homemade gravy, but this came pretty close.

You'll hear people online claiming its not worth saving the legs. Those people are retarded. The leg/thigh is my favorite part.

The wife seasoned a handful of birds for dinner tonight. 375F for almost 30 minutes. We ate most of them before I thought of taking a picture. Nothing beats fried quail with mashed potatoes and homemade gravy, but this came pretty close. You'll hear people online claiming its not worth saving the legs. Those people are retarded. The leg/thigh is my favorite part.

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[–] • 4 pts

That's the whitest meat. Plus, you kind of look like a king of old holding your little drumstick.

[–] • 1 pt

So OP do you raise your own to cook? We use to raise free range on our farm and it really helped the wild population. I no longer live there, but my dad does. Just wondering where you are getting these delicious things at.

[–] • 1 pt

I raise coturnix quail and a particular duck cross (and some chickens I fell into but don't care for). Most wild varieties weigh less than 8oz, and mine dress out to that weight.

Check out /s/quail for some of my work. There's a pic of 70 butchered on my counter where you can see the size difference. Feel free to ask questions in whatever post strikes your fancy. And subscribe!