Texas Quail Farms

Texas Quail Farms Farm Raised Whole Quail

4 ct

$15.59 each($0.78 / oz)

In Meat Market

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

4 Farm Raised Whole Quail
- 100% All Natural
- Low-Sodium
- Go Texan

Highlights

Nutrition Facts
4 servings per container
Serving Size
1.00 quail
- Amount Per Serving
  Calories
  240
- % Daily Value^*
- Total Fat
  15g
  23%
- Saturated Fat
  4.5g
  23%
- Trans Fat
  0g
- Cholesterol
  95mg
  32%
- Sodium
  65mg
  3%
- Total Carbohydrate
  0g
  0%
- Protein
  25g
- Vitamin A
  0
  6%
- Calcium
  0
  1%
- Vitamin C
  0
  9%
- Iron
  0
  28%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Quail.
Allergens and safety warnings
Keep Frozen
Grilled Quail: 4 Texas Quail Farms whole quail; 1 tsp Kosher salt; fresh ground black pepper; 1 sprig of fresh thyme, chopped, or 1/4 tsp dried; 1 tsp honey; 1 clove garlic, finely chopped; 1 tbsp olive oil. Season the quail with salt and pepper and set aside while you make the marinade. Preheat a grill to medium-high heat, or allow some lump charcoal to burn down to hot coals. Mix together the thyme, honey, garlic, and olive oil, and coat the quail with the marinade. Allow to marinate for 4 hours, or up to one day. Lightly brush the grill with olive oil, then grill the quail, breast side down, for about 4-5 minutes, or until nicely browned. Turn the quail and cook for another 4-5 minutes, or until firm and the skin is crisped and browned. Allow to rest for 5 minutes, then serve. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard them.