BUTCHERED QUAIL....PICS

[SamG347]

Here are the 3 birds I did yesterday. They are waiting for a spicey rub down and a bath in some buttermilk!

 

[FLOWERPOT]

Sam
Those look yummy! Let me know how they are after dinner!
I am looking forward to getting some of my own!

 

[dangerouschicken]

That is some gorgeous meat! You must be very proud. AND HUNGRY!

: drool :

 

[FarmGirl01]

Looks good. Getting ready to do ours in a couple of days.

 

[skeeter]

what breed of quail are those,i think ill get some

 

[SamG347]

They are my Jumbo Cortunix. Those birds were only 6-10 weeks old.

 

[skeeter]

wow Ive got to get some of those I guess,nice job

 

[Wolf-Kim]

Oh WOW!!

That is beautiful meat! I hope my A&M Giants get near that size!!

Oh course, for future purposes we'll be eating the smallest in the bunch, to make way for larger future generations! But, still, I hope my quail get close to something like that!

Sam, you wouldn't happen to know how close the A&M Giants would compare to those would you?

I'm getting very excited about my quail. They are only 3-4 weeks right now, but with all this attention on eating quail, they can't grow fast enough. LOL

-Kim

 

[Dennis1979]

I didn't know domestic quail got that big. I really like quail. I'll bet those are/were delicious.

Should quail always be skinned like that or is there a reason to leave the skin on ever?

Dennis

 

[SamG347]

The Texas A&M giants might either be a little smaller than these or the same size. Depends on the genetics of the bird. If the breeder you got your birds from bred for size or not. Also I'm always going to skin them. Unless you have a need for the skin like if you are oven roasting or something.
They are in a bath of BUTTERMILK right now...and are all rubbed down in spices!

**Im following the recipe in the post below called "butchering quail today" that Mrs.AK-bird-brain posted!**