Quail

Name: Quail | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 256
Price: 37.99 AUD
Availability: InStock

$37.99/kg

Quail is a small, lean game bird with a delicate yet distinctly rich flavour. Raised locally in NSW, its meat is more characterful than chicken and cooks quickly thanks to its compact size.

Grill, roast, pan-fry, or spatchcock and barbecue — quail handles a wide range of cooking methods. Serve one per person as a starter, or two per person with sides for a satisfying main course.

Sold in a pack of 6 with a minimum weight of 1.2 kg.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Quail is a small game bird that delivers an impressive depth of flavour in a compact package. Its meat is lean, tender, and distinctly richer than chicken, with a gentle gaminess that sets it apart on the plate. Raised locally in NSW, these birds bring something different to your home cooking.

The great thing about quail is its versatility. You can grill, roast, pan-fry, or even spatchcock and barbecue it — whatever suits your mood. Its small size means it cooks quickly too, making it a practical choice for weeknight dinners that still feel special.

Quail suits a wide range of flavours, from simple olive oil, salt, and garlic to more adventurous marinades and spice rubs. Serve it as an elegant starter or pair two birds per person with sides for a memorable main course.

Quick Facts

Type/Cut: Whole quail
Key features: NSW-raised; lean game bird
Best for: Grilling; roasting; pan-frying; starters and mains
Flavour/texture: Lean and tender with a delicate, gently gamey flavour
Prep notes: Cooks quickly due to small size; avoid overcooking

Why You'll Love It

A distinctive game bird with more flavour than chicken
Quick to cook thanks to its small size
Versatile enough for grilling, roasting, and pan-frying
Makes an elegant starter or a satisfying main
Brings restaurant-style variety to your home kitchen

Cooking Tips

Cook over medium-high heat for a short time — quail dries out quickly if overcooked
The meat is ready when slightly firm to touch and juices run clear
A light splash of olive oil, salt, pepper, and garlic is all you need for a simple roast
Spatchcock the bird by removing the backbone for faster, more even cooking
Rest briefly after cooking to keep the meat juicy
Try your favourite Asian marinade as a change from chicken

Serving Ideas

Serve roasted quail with seasonal vegetables and a simple pan sauce
Pair with a grain salad and fresh herbs for a light, summery plate
Present whole on a platter as a shared starter with crusty bread and lemon
Add Quail to your next order for a game bird that brings big flavour in a small package.

Butcher's Tip: Spatchcock the quail before cooking by cutting along either side of the backbone and removing it, then pressing the bird flat. This gives you a more even thickness, so the legs and breast finish cooking at the same time. It also creates more surface area for browning and lets you cook it faster over higher heat.

Bonus Tip: Try a quick Vietnamese-style preparation: marinate spatchcocked quail in fish sauce, garlic, and a little sugar for 20 minutes, then grill over high heat until the skin is crisp and caramelised. Serve with fresh herbs, lime, and steamed rice for a dish that punches well above its weight.