Quail

American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest.

The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat.

Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6.

Selecting and Storing Quail

Choose fresh, organic free-range quail and keep frozen, or use within 3 days of purchase, if fresh.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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