Just remember that quail is a delicate flavor and don't overpower it with other flavors.Scissors just got here, all ready to process!
It was supposed to be almost 70 & sunny tomorrow morning, now they are saying raining & a high of 49
Can't wait to try this quail meat!
I'm late to this conversation, and it sounds like they've been processed already, but to me, "necking" or quite bluntly, twisting and pulling the head off in one quick, strong movement is by far the fastest, quickest, and most humane way to dispatch these birds. Unless you are suffering from arthritis or have another reason why this would be a difficult task, it is instantaneous. It is the same amount of pressure needed to shuck an ear of corn, if not less. Obviously, err on the side of too hard and too fast, but they are very tender little necks.I don't know what that means?
Like wring or break their neck?
I don't know I never liked that way, we always have the heads cut off all my birds, seems more instant/humane, at least to me.
(And when I say "we" I mean my husband haha. He does all the killing I can't deal, but I'm a control freak so I have to micromanage the whole process)
