Quail is one of the sweetest and most tender of all game birds and also, since it is widely farm-raised, one of the most readily available. Quail is sold both fresh and frozen (in which form it is quite acceptable). It is the smallest game bird commonly eaten in the United States, weighing between 4 and 8 ounces each, with only a few ounces of breast meat per bird. Two quail make a main course, one an appetizer. We love quail served hot off the grill or spit, to be picked up and eaten with the fingers, but they can be roasted whole or boned and then broiled or sautéed. (“Boned” quail has the backbone and breastbone removed, but the tiny wing and leg bones remain; we recommend asking the butcher to bone the birds or doing it yourself, rather than buying them preboned.) Quail are best cooked simply, with no potent seasonings to mask their delicate flavor. They also take well to full-flavored marinades and sauces.
