➡ Quail Hatch Along🥚

[CoturnixComplex]

Bacon wrapped quail with rosemary skewers roasted over a campfire has been our once-a-year Halloween treat since long before I raised them

Thank you for giving me extra motivation to go process some roos....I have been delaying...I also hate how many you have to butcher for one good meal. I said I wanted to be forced to be more in touch with my food...they'll do that

 

[BullChick]

I’ve made contact. I’m looking at about a dozen, but it’s anywhere between 0 and 23.

 

[BReeder!]

x2! I ended up driving 20 minutes to give them away for free. That's how much I hated them. (I was nervous about processing at the time, or they would have been DEAD.)

Brookfield Zoo here in IL has Guineas and Peafowl that free range throughout the zoo. I actually enjoy seeing them. I think that they are so used to seeing a lot of people that they don't freak out too much. I did have one crow like crazy at me one time, but only that once. We go to the zoo several times throughout the warmer months of the year.

 

[BReeder!]

View attachment 1656018
I’ve made contact. I’m looking at about a dozen, but it’s anywhere between 0 and 23.

The feds are going to be watching this thread to check if a drug deal is going down.

 

[fire370]

Sometimes I put a dash of cayenne pepper in the marmalade, gives it a little kick and a lot of flavor. Fresh thyme or rosemary. I also let mine rest in a brine solution for 2 to 4 hours before preparing.

One of our favorite “go-to’s” is with plucked birds skin on. Toss in corn starch w/ Cajun seasoning, smoke at 150 for an hour, bump to 375 then dredge in sauce, and grill 30-35 min.
Sauce:
1/2 cup Siracha
1/2 cup honey
1/4 cup soy
2 TBS sesame oil

Whole quail or chicken wings is what we use this on. Always a hit with family and friends as it is always requested.

 

[RUNuts]

Bacon wrapped quail with rosemary skewers roasted over a campfire has been our once-a-year Halloween treat since long before I raised them

Thank you for giving me extra motivation to go process some roos....I have been delaying...I also hate how many you have to butcher for one good meal. I said I wanted to be forced to be more in touch with my food...they'll do that

Recipe requested. How do you make rosemary skewers? The thick woody branches? Do you leave the leaves? Sounds delightful.

I’ve made contact. I’m looking at about a dozen, but it’s anywhere between 0 and 23.

It is a proven fact that 2+2 is somewhere between 3 and 5. You must question the 2. Is the 2 really a 2 or did rounding occur? Up or down? When you question the question, the real question comes to light and gives you a more meaningful answer.

For example, "Honey, can we get a couple chickens?" Silly Honey thinks couple means 2.

Brookfield Zoo here in IL has Guineas and Peafowl that free range throughout the zoo. I actually enjoy seeing them. I think that they are so used to seeing a lot of people that they don't freak out too much. I did have one crow like crazy at me one time, but only that once. We go to the zoo several times throughout the warmer months of the year.

Delightful animals until they make a raucous ruckus outside the window shortly after you laid down after tying one on in celebration. This proceeds through the day of your "not so restful" rest. "Peacocks, like children, should be seen and not heard." Who said that?

 

[R2elk]

Yeah, I raised guineas along time ago. Didn't really care for them as table fair. Maybe because they 'free ranged'?
You have to be absolutely as batty as they are to raise them, too!

I doubt that it was the free ranging since my guineas free range and are delicious. The thing that is critical with guineas is proper processing. My father told me to never kill a guinea by chopping its head off. He claimed that it would cause the meat to turn black and blue and not be fit to eat. My own experience is that guinea meat bruises very easily and it does affect the final outcome.

 

[CoturnixComplex]

Recipe requested. How do you make rosemary skewers? The thick woody branches? Do you leave the leaves? Sounds delightful.

Ah, I meant with little skewers of rosemary tucked next to them inside the bacon, but you've given me a new goal for this year My mother has HUGE old rosemary skewer-type hedges I trim every time I visit. I bet I could make a quail-stick with a big one!

 

[007Sean]

I doubt that it was the free ranging since my guineas free range and are delicious. The thing that is critical with guineas is proper processing. My father told me to never kill a guinea by chopping its head off. He claimed that it would cause the meat to turn black and blue and not be fit to eat. My own experience is that guinea meat bruises very easily and it does affect the final outcome.

Ah huh, that's why! Thanks for that explanation.

 

[H@tcher]

They are good, full tummies. They all look the same color. Picture is of two of them. View attachment 1654601

How are the baby bunnies? In a few days they will start looking like rabbits.