MEAT CUTS

Roast it whole or break it down into parts for your favorite braising dish. Utilize the bones for a great stock or a healthy bone broth. 

The partial wing bone is still attached for added flavor and presentation when cooked. These do not need trimming. Sear skin side down until lightly golden brown and finish in the oven at 425F.

Leg and wing bones in. 

The rib cage has been removed to ease cooking, stuffing, & eating.

The flavor is rich, tender, & juicy!

We recommend using one of our awesome flavored sausages to make sausage stuffing. Stuff the Semi-Boneless Quail, pan sear on all sides and then finish in the oven. Makes a great presentation for a dinner party!