Quail prep

[ONE]

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.

 

[rarms]

Love keeping/rearing birds. I kept quail for a few years some time ago, to be honest I found there were more productive birds to be reared if doing it for a purely food point of view. Even on a small scale, bantams or chicken breeds.

The quail were great entertainment, we had European and Texas A&Ms for meat and eggs, but it used to pain me killing four little birds for a meal. I used to find the eggs had very hard shells for their size also.