How to Clean and Dress a Quail in About Two Minutes
Apr 08, · I actually plucked a few bobs the other night most times with coturnix I use the utube method dressing quail that's gonna be rolling around my head for a day or 2 LOL for some reason this made me think of the village people LOL. Apr 8, Thread starter #8 broberts Chirping. 8 Years. Holding the dove in your left hand (reverse for you lefties) on its back, neck down and tail up, grasp the back firmly by placing the thumb of the left hand beneath the base of the tail. The thumb needs to be as close to the main body as possible at this point.
The pictures for this Instructable are of a Dove, though the process is the same for each of the above stated foul. Be advised that the following photographs are rather graphic due to the nature of this process. Though the Dove is no longer living, the removal of body parts and images of the innards could understandably discomfort some.
Removal of the head is optional. I personally do this shortly after gathering the Dove to ensure that it is completely dead and not just stunned.
The first time can often be unsettling. Be assured that if the Dove is stunned, it will feel no pain once the spine is severed. Note: In a survival situation you will want to keep the head t either to cook and consume I know This is not conventional, but survival cares little for such things. Grasp the wing bone as close to the body as possible. Twist and "snap" the wing bone in half ripping the skin away as the wing is removed from the body.
Note: Some hunters will rip the wings off. This is an effective method, but can result in the loss of some breast meat as the wings ripping out instead of broken off will take the connective tissue and muscle with it.
Though little would be wasted, I'm not one to give up meat in this manner. What hooks to use for pencil pleat curtains dove at this point should be headless and wingless. Holding the dove in your left hand reverse for you lefties on its back, neck down and tail up, grasp the back firmly how to dress a quail placing the thumb of the left hand beneath the base of the how to dress a quail. The thumb needs to be as close to the main body as possible at this point.
With the right hand you will need to take the thumb and use it to find the lip of the breast found low under the chest. Both thumbs need to begin pushing and forcing how to dress a quail way up through the body cavity while pulling the breast away from the back. As you do this, the two pieces should begin to hinge near the neck as the two pieces get begin to separate. Aside from the breast meat, there are savory internal organs that can also supply additional nutrition.
The heart is usually quite recognizable and is pictured above in the first two tiles. The gizzard is another important organ, a muscular grinder used to process their food. You will want to cut open and remove the liner and leftovers from the bird's last meal. Clean both of these up, you'll want to cook this along with your bird.
The breast can be pulled away from the rest of the bird and must now be de-feathered. Note: All parts and pieces of the dove that are not to be eaten can possibly be used in other ways. In survival situations, bait for traps or for fishing. In extreme measures where the need how to dress a quail nutrition is great, the consumption of all but the feathers bones included may be necessary.
Season to taste. Due to the lean nature of he meat I wrap each dove breast with bacon if it how to change user account to administrator be had. Not a step, but if a picture is worth a thousand words, then a video ought to be worth at least a thousand pictures.
Click on the video above to see how it's done. I suspect it all depends on how many doves you need to process. If you had a dozen, this would be a great method. If you only have one, you would probably want to eat every available bit of meat.
I read somewhere that Birds are one of the few animals that you can eat every species of. They are all edible, unlike some animals and fish species that you have to avoid certain kinds. Reply 6 years ago on Introduction. Think I'l have to go back next season and try a few variations in order to see how much I can weasel out of one.
Sounds about right though with the bones being thin and hollowish. There's always a use. Just skinning the wingless, headless dove adds a lot more meat to your table and while isn't very pleasant, gives you a larger range of ways to cool it.
For example, my family cooks the skinned quail we shoot as you would, say a thanksgiving turkey but in smaller proportions and more than just one. It is purely a suggestion coming from a 14 year old but it does have its upside. I think I'll have to how to change school lunch program that a try.
Going to have to be next fall when the season comes about once more though. Thanks for the info! I realize my typos are everywhere but you should get the idea. There is a lot more meat if you skin it than breast it. More by the author:. About: Just a former Biology Teacher that takes and makes opportunities to enjoy and learn outdoor skills. Have fun, respect nature, and if you've any ideas as to what you'd like me to demonstrate hit me up.
Disclaimer: Be advised that the following photographs are rather graphic due to the nature of this process. The wings and associated bones are connected to the breast and must be broken and twisted off.
Here's where it gets interesting Always Cook wild game thoroughly. Did you make this project? Share it with us! I Made It! How to Bike-A-Line! Reply Upvote. OutdoorKid 6 years ago.
Dec 04, · Because we’ve developed a strain of Jumbo Coturnix, which dress out at two to three quail per pound, we can feed the family with fewer birds. What Supplies do you need for Harvesting Quail? Before you bring in quail to be processed, it’s good to be prepared and all set up. This makes things smoother and shortens the overall processing time. OK, before everybody gets bent out of shape, this video is going to show how to clean a quail to eat. I'm not going to give it a bath. So, don't send me de. Two methods for cleaning Gambel's quail. This video was produced by the Information Branch of the Arizona Game and Fish Department. Producer: David Majure.
Learn more about quail meat and how to process your birds for home use or market from quail expert Alexandra Douglas. Quail have been and are still typically served in fancy restaurants as a delicacy.
As homesteading and quail farming have become both more popular and economical, people are raising their own birds, and need to know how to process them.
If you have limited space for raising meat birds, quail are a wonderful alternative to chickens, ducks, or geese. Many people still hunt wild quail such as bobwhites, but for those who want to grow their own, the domestic Japanese Coturnix quail are the perfect option.
Coturnix quail meat is low in LDL cholesterol and saturated fat; high in protein compared to chicken ; and contains niacin, and vitamins B and C. The meat is dark with a rich flavor similar to turkey meat.
Japanese Coturnix quail left , Bobwhite quail left. Getty Images. Bobwhite quail are also a great source of high protein, vitamin-rich meat. Because their diet is different than domestic quail raised on prepared feed, Bobwhites have a gamier taste, which some people prefer. Japanese Coturnix mature within six weeks, and most owners let them fatten out for another two weeks before processing. Because I practice selective breeding, I wait until at least 9 weeks, so I can see which birds have the best weight at that time.
I keep those birds to breed them, and then process the rest between 9 and 12 weeks. After 12 weeks, the meat becomes tougher and those birds are best used in stews.
You can read more about selective quail breeding in Selectively Breeding Coturnix. The Japanese Coturnix are also a dual-purpose birds, as they lay large clutches of eggs which you can eat or hatch out. Think about the math. Eggs typically hatch within 17 or 18 days.
The chicks grow rapidly, reaching laying maturity within six weeks. You can begin to cull and process for meat between six to eight weeks. In other words, you can be processing as many birds as you have room for every eight to ten weeks from hatching to maturity. You can hatch them more often if you have two groups on different laying cycles.
This makes things smoother and shortens the overall processing time. First, I sanitize to area and tools for processing: stove, sink, counter, ice chest, large pot, thermometer, shears and tongs.
Because I sell quail meat in Florida, I have to follow food process permit laws, which require that I have a 3-compartment stainless steel sink. But still be sure to sanitize all your tools carefully. First, fill your pot with water and bring to a degrees-Fahrenheit boil. I find that the fastest, most humane way to dispatch a quail is with kitchen shears.
Hold the quail over a sink, holding the bird firmly. Take the kitchen shears and sever the head. Continue to hold the bird over the sink and let the blood drain for a minute.
You can learn to do multiple birds at once. Lots of people chose to harvest quail with the skin off, however I love being able to cook with crispy skin and it add just a little fat to help keep the meat moist, so I keep the skin on. Many recipes call for quail with the skin on, and it is more appealing to the customer too. After removing the head, grab the quail by the feet and dip it in hot water.
Swirl the bird around and make sure the boiling water is going through the feathers and skin. Keep a thermometer in the water so that you can keep the pot at degrees. Skin on whole quail. Photo by author. I then use my fingers and rub the feathers away. If done correctly, the feathers will come right off. Rinse the bird under cold water, bend the leg joins and snip off with the kitchen shears.
You will need to remove the inside cavity organs. Take your kitchen shears and start cutting from the tail. Cut along both sides of the spine up the to neck. This is the same technique used to spatchcock a chicken. Rinse the cavity out under cold running water, and then place the bird in ice. I have an ice chest of ice ready ahead of time and put the quail in there between bird processing. This limits possible bacterial contamination.
You can save the heart, gizzard, and livers from each harvest. You can use them in soup or stew recipes. For skin-off quail, you omit the scalding step. Start with the birds over the sink, snip off the head and feet. Make a slit in the skin at the neck and knee joints. Holding the bird under running water, work a finger under the skin and begin to peel it away from the muscle tissue.
Cut open the cavity out the same way as if you were to leave the skin on. After the cavity is emptied and cleaned under water, the bird will go into the ice chest. Skin-on quail carcasses in ice bath before packing. If you add a little salt to the water, you can lightly brine the birds as well which will help preserve them. Depending on how many you processed, you will need to store the meat in the freezer. If you are processing for your own consumption, freezer bags work well.
I use parchment paper on a meat tray and cover with cellophane wrap. Vacuum packing is acceptable too. Proper labeling is needed if you sell. The twine is used to tie the thighs together for a better representation of the bird. Remember, the fancier the bird looks, the more appealing it is to your eyes, especially after the processing stage. I like to pack in 1-pound baggies.
I take a couple quail and put them on the food scale, making sure the scale is zeroed out for accuracy. Once I get to a pound in weight or closer, I put the quail in the freezer bag or packing, and make sure I take the permanent marker and label the bag with the date I processed and the weight of the meat in the packing.
I then put the packaged meat into the freezer and find good recipes to enjoy the harvest. The organs are put in a sealed bag for later use. Raising your own quail is a rewarding experience. Alexandra Douglas was born in Chicago, Illinois. At age nine, she began raising psittacines parrots. When she moved to Oregon for college in , she majored in Animal Sciences at Oregon State University with an emphasis in pre-veterinarian medicine and poultry. Alexandra was hooked on quail as soon as she was handed a day-old pharaoh Coturnix.
She has been featured in Aviculture Europe and honored by the Heritage Poultry Breeder Association of America for her research on quail. Her book on Japanese Quail, Coturnix Revolution , is a comprehensive guide to raising and understanding these domesticated fowl.
Visit her website or follow her on Facebook. Cancel Comment. Hi there! It is not necessary but the meat stays preserved much longer if you do vacuum seal.
I usually do ziplock bags for family consumption since we eat a lot of quail meat. Welcome to Community Chickens! Coturnix vs Bobwhite Meat If you have limited space for raising meat birds, quail are a wonderful alternative to chickens, ducks, or geese.
Skin off quail. Tags comunitychickens Alexandra Douglas coturnix Japanese coturnix quail quail meat quail processing. Chunnels Provide Safety and Room to Roam. Eggshells, Crushed Oyster Shells or Both? Cool Coops! Low-Maintenance Backyard Chickens. Gardening with Chickens and Picket Fences. Leave a Comment Cancel Comment.
Aaron McGilloway 1 year ago. Alexandra Douglas 1 year ago. Subscribe to Grit For more than years, GRIT has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition. Subscribe Today! Home Search.
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