Whole Quail

24 quail (approximately 7-8 lbs.) | Free Shipping

The smallest of the game birds, quail has tender, succulent light-colored meat and a delicate, sweet, distinctly nutty flavor. Two whole birds are a common single serving. Quail are easy to grill or roast whole, but can also be braised, sautéed, or stuffed. They make a beautiful presentation.

Quail meat is common in many European, Middle Eastern, and Southeast Asian cuisines, and pairs well with a variety of spices and flavors.

These quail have been air chilled, a method preferred by chefs because it better preserves the bird’s flavor, lets the meat absorb marinades better, doesn’t add water weight, and is more environmentally friendly (produces less contaminated water) than water chilling, which is used for most poultry.


6 vacuum sealed packs, 4 quail per pack, 4.6-5.3oz. each (approximately 7-8 lbs.)


  • No Giblets Included
  • Cage Free
  • Vegetarian Fed
  • Air Chilled
  • No Added Hormones or Antibiotics
  • Certified Halal
  • Coturnix Breed
  • Frozen



Store quail frozen until you need them, then defrost completely before cooking.

Thawing Tips

Quail can be smoked, roasted, baked, sautéed, barbequed, braised, pan roasted, broiled or fried.  Because they are so lean, they are frequently barded (wrapped in bacon) or brined prior to being cooked.  They are also often stuffed.

One reason why quail is enjoyed in so many disparate cuisines is its ability to pair well with a wide variety of flavors.  Try preparing quail with nuts (pistachios, walnuts, pine nuts, chestnuts or blanched almonds), fruit (grapes, figs, pears or pomegranates), piquant spices like cinnamon, ginger, saffron, green cardamom or cumin, or other ingredients like chilies, soy sauce, honey, thyme, brandy, Dijon mustard or wild mushrooms.  For the ultimate quail dish, serve them with white truffles.

How to Brine Meat & Poultry
Quail Recipes

Learn the best ways to cook quail. Go to the Test Kitchen →

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