Processing - Fat or no fat?

[DaveMorehouse]

Hey folks.

Once again I come to you with a question. I have just processed four quail. Three of them had quite a bit of fat on them. (I skinned them but left the fat for now.) Do you leave the fat and let it cook with the meat or do you trim them and add a fat like bacon, oil, or butter?

Thanks, in advance, for your help.
Dave

 

[DT12]

I think it is just personal preference. I leave the fat on just about everything (fat is flavor).

 

[Diamond Dan]

Ditto!!!!!!! Fat is flavor, Bacon dont lie!!!!!

 

[DaveMorehouse]

Thank you, Diamond Dan and DT12. I will leave the fat there. These are my oldest birds. (6 months) and I didn't know if they would begin to taste gamey at that age. I am letting them rest in the fridge at the moment. We plan to have them for dinner on Thursday. Thanks again, Dave

 

[kissezmychicken]

I can't imagine the amount of fat on a tiny quail is ever enough to even think about. Unless for some reason you have health issues in your flock.