Quail

The tiny quail, called partridge in the South, is full of flavor with very rich and sweet meat. Our native quail, the bob-white, has long been replaced by farm-raised quail and in such large numbers that you should have no trouble finding them. Quail are small, between 6 and 8 ounces, and can be very dry if over-cooked. They are best done by roasting, grilling, gently braising, or sautéing over high heat. Sauté in butter or oil, turning to brown all sides and basting frequently. They will be done in just 15 to 20 minutes. Deglaze the pan quickly with a little port or Madeira for a wonderful sauce.