Quail, Semi-Boneless, 4/4oz
Our quail have been expertly “sleeve-boned” by hand, saving you all the knife work. The entire rib cage (breastbone and backbone) is cut out with shears, leaving the wings and legs intact. Translated, this means the quail are ready to be stuffed. We like cramming foie gras in the cavity, but mushrooms, brioche or your favorite stuffing will do fine. Boned-out quail will also grill nicely. Hot and fast for these little birds, please. They will cook quickly. The lean, reddish and delicate meat is best served on the rare side. Because they are small, it’s easy to eat a few at one sitting. Plan accordingly.
About D'artagnan
We believe that food raised right tastes better. Long before buzz words cluttered the foodscape, D’Artagnan was committed to free-range, natural production and sustainable, humane farming practices. For more than 35 years we have taken our responsibility seriously and partnered with farmers and ranchers that respect animals and the earth. We do it because it’s the right way to farm, and it produces the highest quality and most flavorful meat.
Our farmers uphold the strictest standards, and keep animals healthy by giving them plenty of space and sunshine, allowing natural behaviors, and providing pasture along with wholesome grain feed. Each farmer signs an affidavit to never use antibiotics or added hormones.
| Ingredients | |
| Product Type | |
| Country of Origin | |
| State | |
| Farm Name | |
| MSRP | |
| Barcode |
Reviews
There are no reviews yet.