I raise quail I use to have three kinds but the owls seem to like the white ones so now I have jumbo brown and standard pharaoh
They are delicious stuffed with guda onion and garlic then wrapped with bacon and slow smoked on the grill, when processing cutting down the breast instead of the back makes for more even cooking. They are also wonderful baked, dredge in seasoned flour bake and use juices to make a gravy to smoother them in yum yum good stuff.
Oh i cant wait! Thanks for the breast info. Do you just skin these guys? I never heard anything regarding quail plucking...?