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Australia · Queensland · Cassowary Coast| Common Animals Fish Mushrooms Flora |
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Coturnix pectoralis |
July: Hatching. Young quails begin following their mothers, learning to survive in grassy thickets.
Completely harmless. Small ground-dwelling bird. Widespread in Australia and New Zealand. Commonly used in local cuisine. Hunting popular in rural areas.
Inhabits open fields, grain crops, and meadows. Feeds on seeds, insects, and greens. Flies fast and low, well camouflaged in grass.
Walk-up hunting in grain and stubble fields Use of dogs for flushing Hunting early morning and evening
Quail is shy and flushes quickly when threatened. Recommended shot size is #7 or #8. Move slowly and cautiously.
Meat is tender, dress carefully. Feathers pluck easily, singe any remains. Cool quickly after gutting. Meat is edible but rarely consumed.
Breast: Frying, grilling
Thigh: Braising, soup
Whole bird: Roasting whole
Thigh: Braising, soup
Whole bird: Roasting whole
Fried Stubble 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 Stubble 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.
Stubble 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.
Stubble 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.