I’d rather eat quail all day long than a tough old pheasant.
I like to filet the breast meat off. Then season flour, dip meat, pan fry, breast nuggets plus the legs. Then make gravy from the drippings and plate it all up with mashed potatoes.
There was a steakhouse (sadly no longer) in Stephenville, Texas that served up a bacon wrapped, spatchcocked, citrus bbq glazed and grilled quail. I worked there for 30 days straight and probably had that 2 or 3 times a week.
