Resting quail meat

[VickieB57]

Does quail meat need to rest after you dispatch the bird? I know with rabbit you have to or it ends up tough, because of rigamortis.

 

[Chicken-Farmer]

We soak ours in a salt water brine for a day before we cook them. The salt draws the brine(flavor), into the meat. Then we usually wrap them in bacon and cook them. Or fry them. I haven't ever noticed tough meat after butchering, but the meat to us needs a little flavor added before cooking.

Chicken-Farmer

 

[VickieB57]

How much salt do you use?

 

[Chicken-Farmer]

1 quart of water and about 1/2 a cup of kosher or sea salt. Then add quail to mixture over night, it's not an exact science. But it will make your birds more flavorful.

Chicken-Farmer

 

[VickieB57]

Thanks for the advice!