Coturnix_Quail2If you love dark meat, then quail is your bird. A favorite among hunters and foodies, quail meat is a sweet treat that is fun to eat. Quail meat is excellent on the barbeque, baked, fried, or stewed.  Our quail package includes four birds in a vacuum-sealed package at only $8.99lb.

Raise Your Own

We are always happy to help others embark on a DIY food-raising adventure, and raising quail is easy, fun, and produces delicious meat and eggs. Unlike chickens, quail cannot free-range and they must be kept in a well-ventilated enclosure. They are also ground dwellers and do bests when they can shower themselves with sand and bask in the sun. They are a delicacy for predators such as oppossum, raccoons, snakes, fox, hawks and owls so they must have a fortified enclosure for protection.  Under the right conditions, quail are prolific egg layers, and they produce small eggs with a high yolk to white ratio that lends a creamy texture which is great for baking, cooking, and pickling.

Coturnix are the most widely available species for food production. They have a high meat to bone ratio, are prolific layers, and they thrive in a confined environment. Like all game birds, quail demand a very protein-rich diet. In the wild they forage on seeds, nuts, fruits, insects and grubs. In captivity, they cannot survive on chicken feed. There are a wide variety of gamebird feeds available from organic retailers. We use an organic high protein turkey feed produced by Countryside Naturals and supplement with Black Soldier Fly Larva from our Biopod to increase protein content. If you are interested in raising quail for meat or eggs, feel free to contact us and we will be happy to help get you started. We also offer fertilized coturnix quail eggs for hatching.

Bob White Quail

SP363The ‘Bob White’ is the species native to Florida, yet their high mortality rate and low meat to bone ratio make them an unpopular choice for food producers. Captive-raised Bob Whites are most desired by sport hunters for release and shoot activities. Bob White quail populations are in rapid decline due to several factors such as habitat loss and predation from both native and invasive species. Several private and public organizations are providing education and incentives to restore and conserve Bob white Quail habitat. For more information, visit the National Bob White Quail Initiative Website. For native bird enthusiasts, we offer fertilized Bob White quail eggs laid by captive quail raised on an all-organic diet for $1 per egg.

Pickled Quail Eggs

1005286_422881177826208_2126816130_nPickled quail eggs require only a few simple ingredients: fresh eggs, raw salt (Celtic, Himalayan, etc), your favorite herb, and water.

  • Hard-boil the eggs first by placing clean eggs in a pot and fill with enough water to cover the eggs. Cover, and turn heat on to ‘high’. When the water begins to boil, remove the pot from heat and keep covered for five minutes.
  • Place eggs in a bowl with three parts vinegar (we prefer apple-cider) and one part water. Chill in refrigerator over night. The vinegar will dissolve the outer calcium shell on the eggs.
  • The following day, remove the protective membrane from each egg. This is the most labor-intensive part of the process, but its still pretty easy.
  • Place washed eggs in a mason jar with salt, your favorite herbs and fill with water. Refrigerate for two days to acquire an herbal-infused taste. The eggs will keep in the refrigerator for at least one month.

Note: The amount of salt depends on your taste. I generally use one teaspoon per pint, but if you want an olive-like saltiness, use more. Stronger herbs work better – rosemary and tarragon are delish. Peppercorns and garlic also work well.

For a twist, add 1/2 beet juice and 1/2 water for a bright purple egg that looks amazing on a bed of spinach!