What's it like? Our bone in quail meat is wild and offers succulent and tender meat enhanced by the flavours and presentation possibilities that come with cooking them on the bone.

• Our quail meat is sourced directly from Spain
• Includes 2 x 180g bone in quail with giblets
• How to Cook: Stuffed Quail Wrapped in Smoked Pancetta

Why not try:

• Roasted Quails with Bacon and Apples: Wrap each quail with a slice of bacon and secure it with a toothpick. Place the quails in a roasting pan and surround them with sliced apples and onions. Roast in the oven until the quails are tender and the bacon is crispy. Serve the roasted quails with caramelized apples and onions, along with a side of wild rice or couscous.
• Quail Adobo: In a pot, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and a touch of sugar. Add the quails and simmer until they are cooked through and tender. Serve the quails with the adobo sauce over steamed white rice and steamed vegetables.
• Stuffed Quails with Wild Mushroom Risotto: Prepare a mushroom risotto by sautéing mixed wild mushrooms, onions, and garlic. Stir in Arborio rice, white wine, and gradually add chicken broth until the rice is cooked to perfection. Stuff the quails with the mushroom risotto and roast them in the oven until they are cooked through. Serve the stuffed quails over a bed of the remaining mushroom risotto.
• Quails in Red Wine Sauce: In a large skillet, sear the quails until browned on both sides. Remove them from the skillet and set aside. In the same skillet, sauté chopped onions, carrots, and celery until softened. Add red wine, chicken broth, thyme, and bay leaves. Return the quails to the skillet and simmer until they are cooked through. Serve the quails with the red wine sauce, accompanied by mashed potatoes and roasted Brussels sprouts.