36 Semiboneless Quail
Each quail weighs 4 to 4.5 oz. You will receive 9 packs with 4 quails each. Shipping and handling are included in price. Quails come frozen in a vacuum bag to assure freshness. Packed in a printed box with nutritional facts and cooking suggestions. Packed and shipped in coolers with either ice bricks or dry ice. Each pack has 4 quails for your convenience. If you don't cook them all at once you can save them in your freezer for up to one year. Can be prepared Grilled, Baked, Broiled or Fried.
All Natural Quail.
Drug Free.
No Water Added, pure quail meat.
Young, extra tender quail, processed before maturity to assure moisture and tenderness.
Vacuum Packed to assure freshness.
Shipping Information Orders will be shipped within 24 hours after placing your order. Orders will be shipped Fedex or UPS on a second day delivery service. Shipping days are only on Monday, Tuesday and Wednesdays. Orders received on a Thursday will be shipped on the following Monday. Orders received on a Friday will be shipped on the following Tuesday.
Company Profile Plantation Quail is a Brand of Plantation Quail, Inc., the largest quail processor in USA.
25 years processing the best quail available in America. On site research Staff and Veterinarians.
Full Process control from hatch to final product. Able to Supply our unique “Pharaoh Quail” all year round. Frozen Product with a fresh appeal. Plantation Quail is an exclusive online vendor of WatchNBuy.com. | >>Download a PDF version Grilled Quail
with Apricot-Ancho Barbeque Glaze
Yield 4 Servings
By Chef Fausto Cuevas
You need:
8 semi boneless quails (rib bones removed)
1/4 cup extra virgin olive oil
1 tbsp sea salt
1 tsp freshly ground black pepper
1/2 cup cider vinegar
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp Tabasco sauce
1 tsp garlic power
1 tsp onion powder
1 tsp minced fresh garlic
1/2 cup apricot-ancho barbecue glaze or as needed (recipe follows)
Rinse quail with cold water and pat dry with paper towel, season with salt and pepper.
Combine the rest of the ingredients and mix well to make the marinade.
Pour the marinade over the quail to coat evenly. Cover and let marinade in refrigerator for 3 hours or up to overnight.
Pre heat the grill:
Place quail in grill and grill for 3 minutes on each side, brush apricot-ancho barbeque glaze and cook for 1 minute longer just until the glaze starts to caramelize, turning to ensure even cooking on both sides. Serve immediately Apricot-Ancho Barbeque Sauce
3 strips bacon chopped
3/4 cup diced yellow onion
1 tsp minced garlic
1/4 cup ketchup
1/4 cup orange juice
1/4 cup dark brown sugar
1/4 cup chopped apricots
2 tbsp cider vinegar
1 ancho chile diced
1/4 tsp paprika
1/4 tsp dry mustard
1/4 tsp Tabasco sauce
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Sauté the bacon in a medium sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned. Add the garlic and sauté until aromatic, about 1 minute.
Add all the remaining ingredients. Simmer until the apricots are soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
Transfer to a blender and puree until smooth. The glaze is ready to use or it can be cooled and stored in a covered container in the refrigerator for up to 1 week. |