How to remove the blood-iron taste in quail meat?

[potatoyay]

Tried some quail meat today. Didn't love it. It had a strong metallic, bloody taste. I really wanted to like it, since we raise quail anyway for eggs, we could use some for meat too. Is it possible to reduce that bloody taste by cooking it a certain way or by adding it to something, or adding something to it? If anyone has any tips, thanks so much.

 

[Patiocoturnix]

Tried some quail meat today. Didn't love it. It had a strong metallic, bloody taste. I really wanted to like it, since we raise quail anyway for eggs, we could use some for meat too. Is it possible to reduce that bloody taste by cooking it a certain way or by adding it to something, or adding something to it? If anyone has any tips, thanks so much.

Did you process the quail yourself?

 

[Nabiki]

I haven't noticed that in my quail. Did you thoroughly wash the bird inside and out?

You might try brining the quail before you cook it.

 

[Whiskybear]

Quail is one meat that definitely doesn’t taste like chicken. Recipes with a lot of other flavors going on might help. Like breaded with heavy Indian spicesin the flour, or marinated in teriyaki then fried in sesame oil. Baked in a grape jelly / hoisin glaze ain’t bad, despite how it sounds. Mustard plays well with it too.

 

[HeritageFan]

I’ve always enjoyed quail- but I’ve only hunted them...
Dietary differences may be the difference
But I would take the breasts, fillet them if large enough, dredge in flour w a bit of salt, pepper, paprika, and garlic mixed in, then egg/milk, then corn flake crumbs or similar small breading, fry quickly.

I remember not liking the ones I overcooked lol

I’ve never tried to roast one....

 

[007Sean]

As mentioned above, diet, how they were processed can have a definite affect on the 'taste' of the meat. I have never encountered that with any of my birds or with wild quail.