Once upon a time, in the middle of nowhere... (Pic heavy!)

[Arya]

@mr_magicfingers Thank you!

I live 12-15 minutes from the nearest village, with supply stores, and 50 minutes to one hour from the nearest towns.
I live at at point where I can reach four towns within one hour.
I have to drive a lot to different towns for work, so I don't have to live close to a town anyway

I actually have two Instagram accounts. One for the stable and one for more creative stuff, but I don't have a pure homestead or bushcraft account. So I don't know it is interesting at all for you?

How many "I´s" is it possible to fit in a post?!

 

[Janne]

I would cook quail like pheasant or ptarmigan, not like venison.

I had a friend that used to have quail. I remember they eat more than chicken per kilo meat, but as the meat is much tastier he thought it was worth it.
He kept them as egglayers, sold the eggs, then when the egglaying went down ( bird aged) he ate them.

 

[santaman2000]

......@santaman2000 Is there any meat at all on those tiny bodies?

More meat than on doves; at least for the species of quail I've hunted here (Bobwhite quail in the southeaster US and Gambel's quail in the Nevada desert) I'd never even heard of anybody using them for anything other than meat until I got stationed overseas, but now pickled quail eggs are getting more common here.

You're very welcome !

And yes , there's plenty of meat (high protein, low fat ) on those...
I think you cook it like you would cook venison....


I would cook quail like pheasant or ptarmigan, not like venison.....

Usually cooked like chicken (fried, BBQed, baked, etc.) except that you leave the quail whole rather than disjointing it. About half the meat on quail is the breast meat (white meat) and the rest is dark meat. When planning how much to cook for your family or party, consider one whole quail as the equivalent a piece of chicken (1 quail = 1 chicken leg or 1 chicken breast, etc.)

Fried:

Sauteed:

Wrapped in bacon:

Stuffed with jalapeno, wrapped in bacon, and on the BBQ grill over hickory or mesquite:

 

[Arya]

@Janne That will be the fate of mine as well. From egg to food

 

[santaman2000]

I would cook quail like pheasant or ptarmigan, not like venison.

I had a friend that used to have quail. I remember they eat more than chicken per kilo meat, but as the meat is much tastier he thought it was worth it.
He kept them as egglayers, sold the eggs, then when the egglaying went down ( bird aged) he ate them.

If you want them for both meat and eggs, eat before they get old and tough. Keep your egg layers and your meat birds separate. They aren't separate breeds like chickens would be, but it's easier to keep track of your records that way (age of meat birds, and egg production of the others)

 

[Janne]

Personally, I prefer a bit older chicken than the commercial broiler chicken. You might call them boilers or similar. Need a good slow cooking, minimum one hour.
I am not fond of fried chicken or quick receipes.

My friend also had chicken. Should say his wife had. They got for free old egg layers, and could get a decent egg production for another year or so, after that his dog got them.

They also bought broiler chickens, tiny ones, and let them grow for almost a year. They grew huge!
Did lay eggs too.

My friend was one of the Back to Nature / Hippy guys, except drug free.
Organic and free range farm before those expressions existed.

 

[santaman2000]

Personally, I prefer a bit older chicken than the commercial broiler chicken. You might call them boilers or similar. Need a good slow cooking, minimum one hour.
I am not fond of fried chicken or quick receipes.

My friend also had chicken. Should say his wife had. They got for free old egg layers, and could get a decent egg production for another year or so, after that his dog got them.

They also bought broiler chickens, tiny ones, and let them grow for almost a year. They grew huge!
Did lay eggs too.

My friend was one of the Back to Nature / Hippy guys, except drug free.
Organic and free range farm before those expressions existed.

What they're called here varies a little with region (and even family to family) The smaller ones which are most common (3 to 4 pounds) are called "broilers" in the north and "fryers" in the south. Bigger one (6 to 13 pounds) are usually hens or capons and are called "roasting hens" or just "hens" or "capons" but even they are bred and raised specifically for meat rather than eggs. Chickens are different though as "meat" chickens are actually different breeds from "laying" chickens. Although both are edible, because of centuries of selective breeding the "layers" produce more eggs and the "meat" chickens are bigger and plumper. That might be one of the reasons some people such as you prefer the laying chickens? (leaner than the meat chickens)

 

[Arya]

Wow! Santaman2000, that looks delicious! Thank you for the advice

 

[santaman2000]

Wow! Santaman2000, that looks delicious! Thank you for the advise

You're welcome. I better tell you those aren't my photos though. They are amazingly like what Mama and other family have cooked though.

 

[santaman2000]

I want to try a curry now that I think of it!

 

[Janne]

Using a mature bird?

 

[santaman2000]

No. Using a dozen young ones.

 

[Amy Turner]

Wow! its lovely @arya stunned by the beauty

 

[Janne]

@Janne That will be the fate of mine as well. From egg to food

Remember, the eggs are tiny, so you need a large flock to produce enough eggs for your household.
(Depends on if you bake, have a family, and so on)

 

[Arya]

Remember, the eggs are tiny, so you need a large flock to produce enough eggs for your household.
(Depends on if you bake, have a family, and so on)

Yes, they are super tiny! Not really omelette material, haha!
Luckily I keep chickens as well. It is easier when baking
But I will hatch more quails during this summer, to get a bigger flock.

 

[Janne]

I never liked killing birds with my hands.
Fish I do not have any problems.

 

[Arya]

If the birds are small, then I'm not a stranger to do it with my hands, but bigger chickens I always take with an axe

 

[Big G]

Using a mature bird?

Nowt wrong with a good Couger..! Janne...

 

[Janne]

Nowt wrong with a good Couger..! Janne...

More flavour, but tougher flesh!

 

[mr_magicfingers]

@mr_magicfingers Thank you!

I live 12-15 minutes from the nearest village, with supply stores, and 50 minutes to one hour from the nearest towns.
I live at at point where I can reach four towns within one hour.
I have to drive a lot to different towns for work, so I don't have to live close to a town anyway

I actually have two Instagram accounts. One for the stable and one for more creative stuff, but I don't have a pure homestead or bushcraft account. So I don't know it is interesting at all for you?

How many "I´s" is it possible to fit in a post?!

I'd love to follow the creative one, that sounds interesting.