I know with chickens you feed them a grower/broiler feed, is there an equivilent for quail? Or do you just feed them on the game bird feed until processing time? Thanks!
Feeding Quail for meat
- Thread starter AimsChickies
- Start date
we use game bird feed untill they are grown out and for our breeders we cut back on the protien for them
Steve in NC
Steve in NC
- Thread starter
- #3
thank you, Sands!
they grow so quick they don't really eat all that much anyway. Knowing what we know now about them I wish we would have gotten ours 20 years ago. They are great birds, ours have just started laying again which is right on time as we are out of pickled quail eggs.
Steve in NC
Steve in NC
- Thread starter
- #5
Have a good recipe for the picked quail eggs? I was actually going to look for one to try this weekend!
pickled egg recipe? I am waiting as well! Got a hot and spicy one?
YES!! please send me a good pickled quail egg recipie
I thought I had posted one on here before but I couldn't find it. There are a bunch of them in "the encycopedia of country living" by Carla Emory if anybody has that book. We took some from there and modified them for the way we liked the eggs
Steve
Steve
Here's the recipe from Cindy, and it's wonderful!
"Says to let them sit 3 weeks before opening, but give it 5 weeks; they'll taste much better. They weren't real hot (I like hot though so they might be hot to you) so I made another batch a couple weeks ago and added some pickled jalapenos and habaneros that we made last year, as well as regular white onions, diced, and alot more garlic. Here's the basic recipe:
Heat water to boiling in large pot. Lower eggs in on ladle and boil for 10-14 minutes. Drain and transfer to cold water (rinse/repeat). When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
Meanwhile, in an enameled saucepan (I used my stainless steel) bring remaining ingredients to a boil. Remove from heat and allow to steep for at least two hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating. (Best at 4-5 weeks).
Yield: 2 pints
Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
12 Peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves didnt have so used one thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a spring of fresh thyme.
My own recipe (Cindy's - that I haven't tried yet):
4 cups white vinegar
1 TBSP salt
fresh thyme and bayleaves
mustard seed
sliced ginger root
about 15 allspice berries
1 large white onion thinly sliced
7 cloves garlic, crushed
1 heaping TBSP cayenne pepper
peppercorns
about 10 pickled jalapeno slices and banana peppers, incl some of the dill from the jar, big squirt of green sauce (habanero hot sauce)."
The first recipe is GOOD.
The second one I have not tried yet, but if it's anything like the first... more
"Says to let them sit 3 weeks before opening, but give it 5 weeks; they'll taste much better. They weren't real hot (I like hot though so they might be hot to you) so I made another batch a couple weeks ago and added some pickled jalapenos and habaneros that we made last year, as well as regular white onions, diced, and alot more garlic. Here's the basic recipe:
Heat water to boiling in large pot. Lower eggs in on ladle and boil for 10-14 minutes. Drain and transfer to cold water (rinse/repeat). When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
Meanwhile, in an enameled saucepan (I used my stainless steel) bring remaining ingredients to a boil. Remove from heat and allow to steep for at least two hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating. (Best at 4-5 weeks).
Yield: 2 pints
Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
12 Peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves didnt have so used one thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a spring of fresh thyme.
My own recipe (Cindy's - that I haven't tried yet):
4 cups white vinegar
1 TBSP salt
fresh thyme and bayleaves
mustard seed
sliced ginger root
about 15 allspice berries
1 large white onion thinly sliced
7 cloves garlic, crushed
1 heaping TBSP cayenne pepper
peppercorns
about 10 pickled jalapeno slices and banana peppers, incl some of the dill from the jar, big squirt of green sauce (habanero hot sauce)."
The first recipe is GOOD.
Last edited:
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