We processed some of our extra male quails last night. It’s my mother’s birthday this weekend, so they’ll make a great part of bday dinner. I won’t say it wasn’t difficult, especially given that I love animals, but I feel if you’re going to eat meat, might as well face up to the ugly side.
One of the things that I liked about this method is that it seems very humane. You hit the bird’s head on the counter, so it’s either stunned or knocked out when you cut its head off. It worked well for us (after a glass or two of wine…). None of the birds we processed cried out. If you don’t stun them properly, they will squawk, which can obviously be very distressing.
As a warning – like chickens – they do twitch after they die. The beak moves, the wings flap, and the legs shake. Don’t worry, they are already dead and cannot feel anything anymore.
So very not enjoyable, but if I’m going to be a meat-eater, I’d like to be at least a semi-responsible one. It’s nice to know that the quails we will be eating were well cared for, had good lives, and were slaughtered in a humane manner.
After the blood has drained, cut off the wings (not enough meat) and the feet. Then you can commence plucking.
I didn’t pluck them all the way, since I just ended up skinning them. Quail skin is very thin, so if you want to keep it on, be careful with the plucking.
The guts come out fairly easily. Cut off the neck and the vent.
Here’s how it looks when it’s done.
I put them into ziploc bags and stowed them in the refrigerator. I’ll be marinating them today for dinner tomorrow!
In other news, we got another quail egg yesterday. As if to scoff at our earlier giggling about how tiny our first egg was, one of our hens laid the smallest egg ever.
TIME INVESTMENT: We processed five quail, with a lot of dithering and dilly dallying. Reserve a couple hours for the first time. I’d be able to process a quail from start to finish in 5-10 minutes now that I know what I’m doing. Put aside more time if you’re planning on plucking the whole bird.