Here's a question... Is there a different species of quail that's common in the USA or is what Americans call quail somehow otherwise different?
I ask because using US recipes for quail, with UK butcher bought birds always results in burnt offerings, I'd say that realistically you need to cut cooking times by half in some cases.
I ask because using US recipes for quail, with UK butcher bought birds always results in burnt offerings, I'd say that realistically you need to cut cooking times by half in some cases.