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Whole Quail - Bone-In

Chefs love to cook with these little wonders 

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Our Price: £8.90
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​​​​​​​Chefs love to cook with these little wonders

These small Birds deliver lots of flavour from such a small size which is probably why Chefs love to cook with them.

The meat is richer in flavour than Chicken but comparatively mild for a game species.

Because of their size - Quail is ideal for either quick or slow cooking where you want to impart that special gamey taste.

Serve one Quail per person

Best grilled, roasted or casseroled

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Whole Quail - Bone-in

Season : Available all Year

​​​​​​​Please order 2 working days prior to required delivery date

Product Code:
Z706

Whole Quail - Bone-In

​​​​​​​Chefs love to cook with these little wonders

These small Birds deliver lots of flavour from such a small size which is probably why Chefs love to cook with them.

The meat is richer in flavour than Chicken but comparatively mild for a game species.

Because of their size - Quail is ideal for either quick or slow cooking where you want to impart that special gamey taste.

Serve one Quail per person

Best grilled, roasted or casseroled

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Whole Quail - Bone-in

Season : Available all Year

​​​​​​​Please order 2 working days prior to required delivery date

Whole Quail - Bone-In

INGREDIENTS: Quail

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Whole Quail - Bone-In

Roast

Roast at 190°c for 15 – 20 mins  

Rest for a few minutes before serving

Pot Roast

To slow cook Quail, wrap the birds in smoked streaky Bacon, and pot roast until tender. Marinating the quail before cooking improves texture and intensity of flavour

Whole Quail - Bone-In

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.
Preparation / Cooking time over 1 hr
The best Cottage Pies and Shepherd’s Pies are made with leftover roast Meat, not Mince. In fact, the whole purpose of these Pies was to eke out the leftovers. 
Preparation time 45 mins
Cooking time 2 - 2.5 hrs
Jane Sanderson’s grandmother used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast Beef, Lamb or Venison). Part casserole and part hash this recipe exudes flavour, warmth and comfort.
Preparation time 30 mins
Cooking time 3 hrs 30 mins

Lavish yet rustic - rich and earthy Venison Bourguignon, AKA French Deer Stew. The Bourguignon Broth is more of a luxurious Gravy bathing tender Veggies and melt-in-your-mouth morsels of Venison Meat. Served over a bed of roasted Baby Potatoes.

Whole Quail - Bone-In

Product Code:
Z706