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New Zealand| Common Animals Fish Mushrooms Flora |
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Callipepla californica |
July: Hatching. Young quails begin following their mothers, learning to survive in grassy thickets.
Completely harmless. Small ground bird. California quail is popular game in southwestern USA. Hunting traditionally involves use of sound calls. Meat is prized for its tenderness and flavor.
Inhabits semi-deserts and shrub thickets. Often gathers in coveys. Feeds on seeds, berries, and insects.
Walk-up hunting in shrubland and semi-desert areas Use of calls and sound decoys Hunting during morning and evening in breeding season
Quails often gather in coveys in open areas. Bird is shy and quickly hides in bushes. Recommended shot size is #7 or #8.
Meat is tender and tasty, requires careful handling. Feathers pluck easily, singe any remains. Cool quickly after gutting. Meat is tender but rarely harvested due to small size.
Breast: Frying, grilling
Thigh: Braising, soup
Whole bird: Roasting whole
Thigh: Braising, soup
Whole bird: Roasting whole
Fried California Quail with Herbs (Pan-fry)
Aromatic and tender meat
Aromatic and tender meat
1. Marinate meat with herbs and spices.
2. Pan-fry until golden brown.
3. Serve with vegetables or salad.
2. Pan-fry until golden brown.
3. Serve with vegetables or salad.
Roasted California Quail with Citrus (Roasting)
Meat gains a light tangy flavor
Meat gains a light tangy flavor
1. Rub carcass with salt, pepper and lemon juice.
2. Roast with orange and lime slices at 180°C (350°F) for about 40 minutes.
3. Serve with herbs.
2. Roast with orange and lime slices at 180°C (350°F) for about 40 minutes.
3. Serve with herbs.
California Quail in Creamy Sauce (Braising)
Tender meat with mild flavor
Tender meat with mild flavor
1. Brown the meat until golden.
2. Add cream and braise for 30 minutes.
3. Serve with rice or vegetables.
2. Add cream and braise for 30 minutes.
3. Serve with rice or vegetables.
California Quail Vegetable Soup (Boiling)
Light and nourishing soup
Light and nourishing soup
1. Make broth from bones and meat.
2. Add vegetables: carrot, celery, potato.
3. Cook until tender and garnish with herbs.
2. Add vegetables: carrot, celery, potato.
3. Cook until tender and garnish with herbs.