I processed my extra roos today!GRAPHIC DESCRIPTION GRAPHIC DINNER PIC

Overeasyplz

Songster
10 Years
Nov 8, 2009
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Leesburg
I had 16 roos that were eating and fighting a LOT. So, it was week 10 for them, and I decided to process. After reading a couple of posts on how to, I had hubby dispatch the first one, then after I plucked and evicerated, I did the second. I tore the skin on that one so peeled the skin off after plucking. The third one I skinned with the feathers on. Then I went way fast through the rest! I am happy to report that I was very correct on sexing them, they had huge gonads comparatively! No wonder they were fighting, hormone ridden things. Anyway, after chilling them in salt water I have eight in a marinade of soy sauce, brown sugar, ginger, chili powder, minced garlic and toasted sesame oil. I will be serving them tonight with some fried rice and veggies. mmm mmm! The other eight are in freezer camp. I did weigh them after processing and I think the largest was 4 oz. dressed, the others were 3.5 oz. Not very big, perhaps a larger grow out pen, to keep them from fighiting so much. Then they can have the extra couple weeks to finish out. I have a lot to do this summer, buillding pens! I'll let you all know(if you are interested) in how they taste!
 
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Congratulations! That marinade sounds awesome, very similar to what I use for chicken wings. I did quail once with just salt, honey, and lime and they were really good too.
I would definitely be interested in how yours turned out!
-Z
 
I'm interested, sounds yum! I processing a bunch of roosters the other day and after skinning them (with feathers on) I cut the breast fillets off and the leg-thigh quarters. 15 quail made a nice pile of meat. We froze the meat, but I was thinking a cashew chicken except substituting the quail.
 


Well, I'd say the deepest red meat flavor you can get without livery aftertaste is what quail tastes like. The marinade was great but I think a little more ginger would have been good. Very good, although the memory of tearing them up I think had a bit to do with my hesitation to enjoy them completely. Kinda a duck taste without the irony liver aftertaste. I can see why people wrap them in bacon!
 
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If they tasted like liver they were most likely english whites not A&M's...

Coturnix in general should not have a liver taste, and A&M's specifically were designed to be lighter and more subtle flavored than any other coturnix. I am not sure but perhaps feed will make a difference in taste? I dunno maybe grasping at straws here, but what an animal eats can affect taste of the fleash in most animals... Age can too, as well as handling, and preparation.
 
Your making me very hungry.. I still have another 5 weeks or so before my are ready to process... And yes bacon really is a must they dont have enough fat to keep em juicy....
 

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