Pasture-raised Whole Quail (2)Regular price $26.79
Now, this is a real treat. An online exclusive from Brent Wolfe from the legendary Wolfe Ranch Quail. These birds are so rich, wonderful, and easier to cook than you might think!
If you know about Wolfe Ranch Quail then you know how exclusive and elusive they are - Get them while they are available!
SIZE: 2 slow-growing, jumbo whole quail ranging between 10 - 12 oz
When famed chef Wolfgang Puck needs quail, he places a call to Brent Wolfe. Brent was one of the pioneers of California's pasture-to-plate movement, selectively breeding his birds and feeding them an all-grain diet with no hormones or antibiotics. The result, a flavorful quail that is two to three times the size of his competitors. - Sacramento Magazine
There are very few people like him in America. Very few people who can do something at such high quality and consistency. That is why we buy from him. He does quail better than anybody. I do not think there is any comparison. - Wolfgang Puck
Of all our suppliers, Brent is the one I identify with the most. - Cory Lee, Benu
In culinary circles and beyond, Brent is a legend, renowned for raising the finest quail in the country and possibly the world. His affection for the bird began at age eleven, the day his mom dropped him off at a chicken show and he left with a crate of quail chicks, gifted by a breeder. And that is what Brent ultimately became, selectively breeding to develop what I like to think of as special blend that tasted better than anything else I have tried. - Stuart Brioza, State Bird Provisions
We cherish his quail. It is big and meaty with a very pure poultry flavor. He breeds for size, consistency, and his genetics have evolved more docile birds, quiet by nature, that process better (they generate less adrenaline at slaughter, which can lower the pH of the bird), and therefore taste better. - Thomas Keller, The French Laundry
Have no fear. If you have not had the experience of preparing quail at home you will be amazed at the caliber of meal you can prepare on your first shot. Don't over cook!
Brine for 2 hrs in a simple brine. We like to truss them prior to cooking but its not necessary.
Preheat your oven to 425F
Using a skillet on your range top, brown the quail with organic olive oil in a skillet turning the quail often to evenly brown all all sides. (they have a lot of sides). We like to make them nice and crispy.
Once brown, move the entire hot skillet with browned birds to the oven which should be 425F.
Try 10 min in the oven (temp them in the thickest part of the breast you want to cook them a little pink around the bone so we pull them around 135-140F.
Pull off the skillet to make sure they don't continue cooking and rest them on cutting board.
Make a quick jus with the browned quail olive oil by adding a little chicken broth and reducing.
Using a nice pair of scissors you can split the birds in half easily and serve a party of 4 with the 2 birds. The two birds creates a wonderful meal that will transport you to your favorite restaurant instantly.
Eat quail with your hands.