Resting quail meat

Discussion in 'Quail' started by VickieB57, Aug 27, 2013.

  1. VickieB57

    VickieB57 Chillin' With My Peeps

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    Jun 14, 2013
    Does quail meat need to rest after you dispatch the bird? I know with rabbit you have to or it ends up tough, because of rigamortis.
     
  2. Chicken-Farmer

    Chicken-Farmer Chillin' With My Peeps

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    We soak ours in a salt water brine for a day before we cook them. The salt draws the brine(flavor), into the meat. Then we usually wrap them in bacon and cook them. Or fry them. I haven't ever noticed tough meat after butchering, but the meat to us needs a little flavor added before cooking.

    Chicken-Farmer
     
  3. VickieB57

    VickieB57 Chillin' With My Peeps

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    How much salt do you use?
     
  4. Chicken-Farmer

    Chicken-Farmer Chillin' With My Peeps

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    1 quart of water and about 1/2 a cup of kosher or sea salt. Then add quail to mixture over night, it's not an exact science. But it will make your birds more flavorful.

    Chicken-Farmer
     
  5. VickieB57

    VickieB57 Chillin' With My Peeps

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    Jun 14, 2013
    Thanks for the advice!
     

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