Quail

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A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat. The meat is more moist than that of a grouse, but similar in appearance. The U.S. quail, which may be referred to as Blue, Bobwhite, California, Montezuma or Mountain is not the same as the European quail which is a migratory bird originating from the partridge family. The meat can be cooked by roasting, grilling, broiling or braising and served as the main ingredient of the meal or a flavorful addition to stews. Typical of smaller wild fowl, the meat is lean so it will be best prepared with moist heat or by barding, which consists of securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked.

USDA Nutrition Facts

Calories234
Protein25g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium216mg
Sodium52mg
Cholesterol86mg
Serving Size1 quail
Calories134
Protein21g
Total Fat4g
Total Carbohydrates0g
Dietary Fiber0g
Potassium237mg
Sodium51mg
Cholesterol70mg
Serving Size1 unit (yield from 1 lb ready-to cook quail)
Calories123
Protein22g
Total Fat2g
Total Carbohydrates0g
Dietary Fiber0g
Potassium260mg
Sodium55mg
Cholesterol58mg

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