Semi-Boneless Royale Quail has its torso bones removed, but the bird is still whole. It has its spine, wings, and legs (drumsticks.) This makes it easier to access the meat itself, it also makes for an interesting presentation on the plate.

It is ready to be cooked and then carved on the table. It can be smoked, roasted, baked, sautéed, barbequed, or fried. Quail’s light colored meat is tender and succulent with a delicate and distinct flavor. No matter what cooking method you choose, you will love this high quality quail.

Applications: At Bistro Le Cep in Houston Texas, they serve quail lightly breaded and pan roasted in olive oil, served with sun-dried cherries and honey glazed almonds, ratatouille and country style potatoes

Origin: Quebec, Canada

Specifications: 5-6 oz per piece, 24 pieces per box, and each box is approximately 8.5lbs.

Shipping: Fedex Overnight