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13 responses to “Greek Preserved Quail”

  1. Meredith

    This is such a great idea. I have some quail in my freezer. I love to fry them, but I’ve just felt too lazy to do that after work. I’m going to give this a try.

  2. Tyler

    Would this recipe work for mourning doves, too? Quail are absent from North Dakota’s landscape, and while we have Hungarian partridge, they are more a bird of happenstance than a species worth targeting. Doves are the only game bird small enough to can around here.

  3. Jules

    I’m raising domestic quail right now, and this sounds interesting enough to hold back a few and try it.

  4. Travis

    Instead of poaching, why not just confit in duck fat or olive oil?

  5. Chef Yumyum

    This is a nice greek recipe! The difficult part is to find quails if you are not a hunter…

  6. Heather H

    I love quail! I just wish they were bigger :)

    Great recipe!

  7. Bo Curtis

    Tried it with our Stubble quail here in Australia. Magnificent, thanks. Shared it with friends at last weekend’s duck opening and a hit, even with those not overly keen on the quail.

  8. mike

    Hank,
    have you given thought to revisiting this with your Sous Vide?

  9. Mary

    FYI I used my crock pot on low to poach them–it worked really well.

  10. JessF

    Hi! Is botulism a concern with this method?

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