Processing time for quail

[rbar]

I love everything about the Coturnix, the eggs, the disposition, tameness, size growing rate, etc.
Everything that is, EXCEPT the taste!

I simply have never liked dark meat. Coturnix tastes muddy to me, with coarse veining, like a heavy organ meat of some sort.
Is there some way to get that organ-flavor out of the meat?
If one likes Dove, I would think they would love Coturnix, though.
I am raising some A&Ms to assess the "lighter meat" they are reported to have. If they have lighter meat, any closer to the Bobwhite at ALL, then I'm sold on them.
At the risk of sounding cynical, often advertisement reflects one's wishful thinking rather than reality, I have observed in the past...
Comments, experiences, and recipes welcome!

RBar


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[tbone]

i love dove and i love quail coturnix and bobwhite..i have really never noticed that much of a difference between bobwhite and coturnix.maybe it depends on the birds diet as i have only eaten pen raised bobwhite once and that was the only time i can remember not caring for it....