Quail is oft reported for its eggs pertaining to quail eggs’ gourmet element in pickles, appetizers and brined. New York Times refers to the country cooking of quail meat and how different cuisines are incorporating their flavors into quail meat to appeal exotic meat to American diners. The point made is that the texture, leanness and strong flavors of quail meat offers convenience to cooking, reducing the requirement of marinades or additional dressings, reducing cooking time and serving controlled portions to diners.
Doubtless, gourmet chefs about pairing with flavors explore the scope of quail meat, one fact is not to be forgotten that unlike the requirement of poultry or duck, the quail meat does not require bolder flavors. The natural juices of quail meat is bolder and sensitive and therefore, it is suggested to keep it simple in a simple pan-fry, roast, grill or braising liquid with milder herbs and simple seasonings.
However, it is a bit hard to get quail, yet if it is included in daily diet, this convenient meat as claimed by The American Heart Association caters to the present dietary needs of being low-fat, low-sodium, high protein and B Vitamins intake. American diners are constantly looking forward to healthy finger foods and appetizers and fast food chains, restaurants and even home cooks can find quail as a perspective meat.
