Jumbo Quail from Vermont

Not all quail are created equal. These are the Jumbo Quail. Up in Vermont, Cavendish has selectively bred, over the last 25 years, a Coturnix (aka Pharoah or Japenese) quail that are 25% plus larger. The farm and its birds are also all natural, and never-ever antibiotic exposed. The birds are grown out langer than most to ensure a developed finish (fat layer beneath the skin) that delivers a moist and flavorful bird. These are the preferred Quail used in the nation's most venerable restaurants. Semi Boneless: ll of the bones in Cavendish Game Birds’ semi-boneless quail have been removed except for the wing and lower leg. Sleeve or glove boning the bird leaves the skin intact, making it perfect for stuffing—from a traditional bread stuffing to foie gras and truffles. This product is excellent for grilling and sautéing. Sure to impress your family and guests. Oven ready Semi Boneless Stuffed Quail: This quail is stuffed with a savory stuffing and topped with a Vermont Smoked Maple Butte