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Australia · New South Wales · Tenterfield| Common Animals Fish Mushrooms Flora |
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Coturnix japonica |
July: Hatching. Young quails begin following their mothers, learning to survive in grassy thickets.
Completely harmless. Domesticated quail species. Widespread in Japan and East Asia. Used in traditional regional cuisine. Hunting mainly in spring and autumn.
Inhabits fields, rice paddies, and meadows. Feeds on seeds, insects, and greens. Flies fast and low, hides well in grass.
Walk-up hunting in open fields and rice paddies Use of pointing dogs and calls Hunting mainly during morning and evening hours
Quail is cautious and quickly hides in tall grass. Recommended shot size is #7 or #8. Approach quietly and carefully.
Meat is tender, dress carefully. Feathers pluck easily, singe any remains. Cool quickly after gutting. Meat is very tender, widely used in cooking.
Breast: Frying, grilling
Thigh: Braising, soup
Whole bird: Roasting whole
Thigh: Braising, soup
Whole bird: Roasting whole
Fried Japanese Quail with Herbs (Pan-fry)
Tender and aromatic meat
Tender and aromatic meat
1. Marinate meat with herbs and spices.
2. Fry until golden brown.
3. Serve with vegetable side dish.
2. Fry until golden brown.
3. Serve with vegetable side dish.
Roasted Japanese Quail with Berries (Roasting)
Meat gains a sweet flavor
Meat gains a sweet flavor
1. Rub carcass with salt and pepper.
2. Stuff with lingonberries or cranberries.
3. Roast at 180°C (350°F) for 40 minutes.
2. Stuff with lingonberries or cranberries.
3. Roast at 180°C (350°F) for 40 minutes.
Japanese Quail in Creamy Sauce (Braising)
Tender meat with mild creamy flavor
Tender meat with mild creamy flavor
1. Brown 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.
Japanese Quail Vegetable Soup (Boiling)
Light and nutritious soup
Light and nutritious soup
1. Make broth from bones and meat.
2. Add carrot, celery, and potato.
3. Cook until tender and garnish with herbs.
2. Add carrot, celery, and potato.
3. Cook until tender and garnish with herbs.