Quail

Small game bird (*Coturnix japonica* or *Colinus virginianus*) with dark, tender, mildly sweet flesh and a delicate, almost nutty flavor. Each bird serves one as an elegant appetizer or two as a component of a larger plate. Farmed quail are mild and consistent; wild quail carry a more pronounced gamey edge. Cook hot and fast — 10 minutes is often all they need.