Need little or no hanging.  In this country quail are uncommon in the wild, but are readed on game farms and on sale, ready prepared, from a delicattesen or poulterer. 

Allow one bird per person as a ‘starter’ and two for a main course.  As with other small game birds, the beak is used for trussing and the bird is not drawn.

We recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.