A small European game bird, prized both for its meat and eggs. Quail are native to many countries including America, Europe and most of Asia. Most quail used in cooking are farmed. Quail have delicate flesh that can dry out during cooking, so to keep the meat moist, cover the breasts with fat (bard) or pieces of bacon and roast, grill or casserole. They perish rapidly, so store for no longer than 2 to 3 days. Serve two per person.

Special Note

Quail goes with — bacon, cherry, lemon, prunes, red wine, thyme