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Quail are small, stocky game birds that are now mostly raised domestically.
They are many different species in both the old and new worlds.
They eat seeds and insects.
Quail eggs are also eaten.
See separate entries on the varies species.
Cooking Tips
Per person, allow 2 Quails.
Roast for 20 minutes at 400 F (200 C).
Also called:  Cailles (French) Wachtel (German) Quaglia (Italian) Codorniz (Spanish)
Other entries for Quail
African Blue Quail, Blue Scale Quail, Bobwhite Quail, California Quail, Chinese Painted Quail, Gambel's Quail, Japanese Quail, Koreke Quail, Mearns Quail, Mountain Quail
Other entries for Poultry
Bustards, Chicken, Cornish Game Hen, Duck, Goose, Guinea Fowl, Parson's Nose, Poussin, Turkeys
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Prosciutto di Pietraroja, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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