For 6 quail, before I put them in the fridge, I rub in a tablespoon of salt and a couple tablespoons of white vinegar, let them stand for 15-20 mins, then rinse them throughly. After that, let the meat rest in the fridge for a couple of hours. Even home raised quail (for me) have a little smell, same a chicken might have, and the vinegar and salt get rid of the smell, the meat loses any leftover blood and turns white, and the salt and vinegar start breaking up the protein even before they hit the heat on the stove, resulting in a moister meat due to less cooking time (because it very easy to overcook quail).
When you said skin the quail I thought it was a miss use in words ... when you peeled back the skin on the quail 😮 ... I really learned something today ... remember to stay safe and stay blessed
I thought I was going to be squeamish watching the processing, but I was completely engrossed in each step. I can see how easy they are to process, especially compared to chickens. I remember my mom's side of the family having 4 entire families helping with chicken butchering day. The men took turns swinging them by the feet to get them dizzy enough to lay their head on the stump for the axe. The women had several pots of boiling water and sometimes used paraffin to remove feathers. The older kids had pliers to remove the stubborn pin feathers. It was so labor intensive, in my mind, it cemented the thought it was worth it to buy it processed from a store, even though home-raised tasted better. This video enlightened me to the ease of processing quail, and your dinner had me drooling! Although, I would probably add some whole milk to that gravy. 😁 Thank you for the excellent content! 💜
I remember quail smothered in gravy from my childhood. My mother wrapped the quail pieces in bacon and secured it with a toothpick before dredging it. She fried it, made the gravy (with milk), then poured the gravy over the quail and baked it a half-hour (covered) or so or until tender. It was my yummy job to remove the toothpicks from the meat before she poured the gravy. I would lick the goodness off and stand beside the stove and just smell the lush aromas as I waited for supper.
That was a tremendous video you made. I'm 70, and my daughter wants me to start raising and eating quail. ... I must admit, that your video has really made a lot more sense than she does. .lol.. nice job. I've subbed to your channel.
Looks great! I don't understand why YT won't let someone show the processing/harvesting of a farm animal but they push gruesome movies and videos of shootings, beatings and brutal car crashes. This would be a great opportunity for the many new homesteaders to learn needed processes.
Good job showing us how. Not only is it helpful to know if you raise quail, but if you suddenly had to eat from nature to prevent starvation, this is good to know.
Yes, I would do Brenda's crispy way. But I tried cleaning a squirrel. Either I was too weak or it was an older squirrel. I tried to do the "right behind the tail cut and peel".
I use a similar receipt except a little red pepper, onion power & garlic power. I also use a large zip lock bag to mix the dry jazz put the meat in the bag to coat (less mess) then fry it.
Thanks for sharing this video, it is a bit innerving to have to dispatch any animal, but it's all about being self sufficient living and part of homesteading, I need to let my fiancé watch this video so he will be less anxious and learn how to process the quails, because I'm thinking of buying quail to raise in our back yard sence we are bit aloud to raise chickens, this is a great alternative, I have eaten quail and dove and wild turkey thst my late husband and his family and I would all go hunting, that's how I learned and want to be abke to teach my fiancé as well. You and Sara are the best teachers on RU-vid I think teaching the ways of homesteading. We all.need to get back to thst like all.our grandparent have lived. As mine have lived God rest their souls. Have a blessed day.
Just did my first batch of harvesting an animal. Thanks for the video, it was very helpful. To the newbies, like me, that come across these videos: no matter how good your shears are, and no matter small/fragile/easy these birds are, you can’t be timid. Bones are still bones so just CUT
Okay, I'm the one that didn't watch the actual PROCESSING procedure from the time you got the quail out of the pen and were holding it. The reason I can't have a working farm with animals is that mine would all die of old age, LOL! I've never shot a deer but I love venison. My husband cleans and fillets our fish we catch. I buy my chicken, turkey, pork and beef from the grocery store or meat market (already processed). I'm like those kids sitting around the Thanksgiving table staring at the beautifully cooked turkey in the movie GIANT. Dat Pedro???????? And then they all start crying! If I name it....I can't eat it! ***Though as a mother of a teenager, I can honestly see how some animals eat their young*** I love your videos. Keep them coming!
Thank you for this video! I've been a vegetarian for 20 years and I've had to learn a lot and just this week hatched some quail. I really only want to eat what I can catch and grow myself. I appreciate how helpful this video is.
Before I retired and was still working, my husband (who was retired) would have dinner cooked for me when I got home. He would do pork chops the same way Kevin is doing the quail. What a joy it was to have a soulmate who enjoyed cooking for me. Thank you, Kevin for showing the process from cage to plate.
Kevin, this was an excellent tutorial from start to finish. If I've said it once, I've said it a thousand times. You and Sarah are excellent teachers! If you would order this meal in a fine dining restaurant, expect to pay around 75.00 to 90.00 a plate.
we had quail I put in italian dressing overnight. took it out, put some lemon pepper seasoning on it and backed it. Had my 3 young nieces over and thought...they won't try it, I'll cook some chicken breasts to go along with it. After we ate, all the quail was gone and the chicken left over. Probably the best poultry I ever cooked.
I just start with quail last month! Finally getting a few eggs and processed my first quail this week. Another small step to a little more self sufficiency
I am DROOLIN'!!! MAN, that looks scrumptious Kevin! Yours, more than anybody else's content on raising quail, has convinced me to start doing the same. God bless you, sir!
Kevin and Sarah, My name is Shaun and thank you so much for showing how to dispatch a quail. I was raised by my grandparents who raised their own pork, beef and birds as well as duck hunted and deep sea fished. We raised quail, ate the eggs and my brother would brag at school how he ate 10 eggs for breakfast, his friends never knew the truth lol. My brother and I were blessed to have had the homesteading experience at such as young age. My grandmother taught me to garden and to can and I was cutting up a whole chicken at the age of 9. I haven't been able to do all of those things as an adult on my own but I am looking for a small farm with some land so I can start again doing the things I love. Please keep making your instructional videos, I am eagerly taking notes.
My grandma and my aunt used to make fried quail with gravy and mashed potatoes, fresh green beans, or what ever they had. The guys would all go quail hunting and then clean all the birds. My grandma would wash them again and then soak them in milk until it was time to make dinner. What an amazing dinner that was. Same exact thing when it was dove season both are wonderful. My grandma used to make dove pie also and it was full of dove with gravy. So good. We always had my moms whole family, my grandparents, my parents my 2 Aunts and Uncles and my cousins all together and had quail or a dove feed. It was amazing food and fun with family.
I love this video! I have been wanting to start a small Homestead for quite some time now and I’m in the process of buying a home that we are going to do this. So this video is the perfect thing to show my son who is eight years old what it’s like to grow and process our own food. He has understood it a lot better than I thought he would so thank you very much for this video.
Oh Kevin! Put milk in the gravy instead of water :) awesome video, great recipe and descriptions! I've been following for a while, built a grow out cage like yours, and have my first 60 from myshire in the incubator.
Thank you Kevin for this fantastic video for raising Quail for food. It was excellently done . For those who are squeamish about eating Quail I would suggest looking on the menus at Mexican restaurants and ordering a plate that features Quail and see how delicious they really taste. Kevin's recipe is a fantastic way to prepare this meal . We appreciate your channel very much. Fred.
Thank you! We purchased 4 quale in the neighboring town and used your recipe. Delicious! Oh, we kicked the green beans up a notch by adding a little cowboy candy. We enjoyed and will do it again!
When I was small mom would cook it like this only instead of water for the gravy she would use stale beer. Sometimes she would use sour cream in the last 15 or so minutes. She cooked rabbit the same was. I truly miss dishes like this.
Thanks Kevin, this was so informative!! Sarah, you gotta love a man that gets in the kitchen and cooks like your husband and mine. I thank god everyday I was blessed to have him for my husband.
You did a good job, remember you use what you have. Some use water for gravy because of allergies to milk, but my grandmother used water for gravy if she would place meat into the gravy so it wouldn't burn or scorch the gravy.
Thank you for obliging all of us that asked for it, really appreciate it. I am not a big brown gravy type so I think I will substitute the water for a nice tomato sauce garlic sauce and serve them with rice. BON APPETIT!
Yes, hello, I’d like to place a delivery order. Two quail n gravy plates. Yes, with mashed potatoes and green beans, that’ll be fine. Delivery by 6pm tonight will be perfect. Thank you!
One time my family and I went to Penticton and Kalama Canada to attend a conference... We ate at a restaurant called 3-Mile House... they served Quail with blueberry sauce... I will never forget it because it tasted amazing... It is the only time I've ever eaten quail but it sure tasted yummy
Thanks so much Kevin, This recipe I think is one of my favorite. Our quail are growing and are ready to start laying. So in the very near future this will be a great meal for our family on those cold winter nights. God Bless you all as well.
Our son and grandson hunt duck and quail but I have never watched the dressing steps! Thank you I made it through with ease! You both are such amazing teachers! Thank you, I have quail that run freely around our home every day! I just love to hear them sing to each other! And adore seeing the tiny babies in the spring !
Hi I'm from Brazil, I'm making this awesome recipe with Chicken, but I'll make it also with the actual quail. I use your videos to learn English, God bless y'all
My dad grew up between inner city and suburbs (he put his first seed in the ground in his mid 30's) and we ended up with quite the collection of chickens for about a year for which he assumed dispatch duties with a book in hand. Of course we had no real equipment and, im not sure what references, or how old, they were. He did try a stock pot of water on a propane burner out side for plucking but the first few had pin feathers and tail quills. Eating skinless chicken was just becoming popular and by golly, every bird started coming into the house skinless.
That looks so delicious! I just want to comment also...you managed to fit a "how to make a good gravy" tutorial in there and didn't even know it. Sooooo many people don't know how to make gravy! Great work Kevin. I am so looking forward to starting our journey into raising quail this year and I love that you are doing this series right now.
I started raising cotunix about 3 months ago. The eggs have been coming, and I sold my first batch of incubated (by us) chicks. Next batch is in the incubator and now its time to increase the flock and get some meat birds for THIS recipe. I cant wait to try this one....simple and im sure its gonna be TASTY1
Great video. A few things I would do differently for the cooking: Add granulated garlic and a little bit of cayenne to the flour and I also would season the birds directly with salt and pepper. I would brown them a little bit longer and I would not have crowded the pan. Instead I would have browned them in batches. Instead of water I would use my own home made chicken stock. 🙂
My dad loved to bird hunt. He usually brought home quail and doves. My mom would cook them just like this! Mmm! I haven't had this since I was a young girl (61 now).
In a world where everyone wants to fly in every direction, your channel is so grounded, and so welcome! Thank you so much for sharing this knowledge. I have three questions, please. First, why do you let the meat rest for a few hours between processing and cooking? Second, I agree with others who have made a request for a cost analysis. Third, can you please direct us to a place where we can get the plans to build the stacking cages that you built from wood? Thanks, and God bless!
depending on the type of meat (quail, chicken, pigs, cows or so) it needs different times in which to rest. If you don't let meat rest after butchering it will get chewy and tough, but after resting it will be way more tender, easier to cut and so on.
@@h.b.1421 Right on the money. Riga mortise needs to settle in so the muscles will relax. After being invited to the Tyson chicken plants many times(read free beer) they hang their birds after slaughter for at least 8 hours so they are tender and not "rubbery" and I do mean rubbery.
This video was extremely informative for me. I’m going to be building a greenhouse and I was going to put an addition for chickens. But now I’m going to make another addition to it for the quail. I’ve hunted all my life and do all my own butchering. I have never processed birds of any type. That’s all changing now thanks to your video I appreciate it so much.
Thank you for showing us the process. There are so many videos out there touting the benefits of raising quail that I had considered it as a possible option. However, watching this has helped me realize that quail aren’t a good match for me. While I am able to handle processing chickens it is different than quail. Not only is it different visually but also the sounds. It is not only valuable to learn the how to of dispatching and processing animals but also to get an idea whether you will be able to handle it. Just because you may be comfortable working with one animal doesn’t mean you will do well with all. Quail ends up being in the same category as bull frogs for me. Now if someone did the deed I would be happy to cook it up. Thank you again for this video.
you guys have to try it in an air fryer. really easy. we process in batches of 50-100 and vacuum seal in Italian dress and allow to marinate in the fridge for 24 hrs before putting them in the freezer. than we thaw them out a little seasoning of choice on them. usually just season salt or wing dust than air fry them to temp and they are so juicy and tender. we are going to defiantly try this recipe as well. Thanks so much!
