Quail and Small Birds

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Quail are very good when cold-smoked, and they are easy to prepare. Simply soak them in a brine (the one for pheasant will do) for a couple of hours, dry them, cold-smoke them for 3 or 4 hours, and cook them by a recipe of your choice. I especially like quail baked with mushroom soup and rice. I am fond of wild quail, but I also like the pen-raised quail for smoking. If you don’t grow your own quail, look for someone in your area who does. I have also been successful with frozen quail from the supermarket.