Assistant Back Yard Farmer has Quality Control Fears
Monthly Archives: October 2013
QUAIL SLAUGHTERING DAY
Slaughtered 30 quails today and I see on the net some people claim to do one quail in 3 minutes. I am far behind as 30 quails took me 5 hours – i.e. 10 minutes each. I must say though that I have done a good job slaughtering, cleaning, de boning, vacuum packing and freezing all included in my time trial.
Tradition has it that the entrails (Giblets, Hart and Liver) are eaten on the day, as we have done. See this wonderful risotto recipe we had as a primo piatto. Also tried some Otago Fried Quails (the Colonel would have envied this) with the drumsticks and wings – antipasto. The breast meat was eaten as Involtini di Quaglia – a mouth watering experience – secondo piatto. See recipe.
For those friends that were invited but could not come – you missed on a very special meal.
RISOTTO CON
QUAGLIE
Fry onion and garlic in butter and olive oil until onions are soft. Ad quail livers and harts, chilli and chopped rosemary and continue to cook until meat is done. While frying ad salt and pepper to taste. Set aside. In the mean time make a traditional risotto using the Quail Stock made with the wings, back bone, rib case and breastbone. Ad the quail meats five minutes before the rice is done. When the risotto is al dente, stir in some butter off the heat and ad parmigiano when on plate. ENJOY!!
INVOLTINI DI QUAGLIE
Take the deboned breast meat and make involtinis with the meat, fresh sage leaves and pancetta. Ad salt and pepper. Secure with string. Fry the involtinis in butter until done and then remove from pan. Deglaze the pan with good red wine and reduce a bit. Pour over the involtini and serve. WHAT A DELIGHT!
Quail Feed – Mature Birds
The question again is what to feed my mature quails? The answer is simple again – only Quail Laying Mash (Specially formulated for mature Quails) and nothing else. The problem is that the nutritional requirement of quails, as for any animal, are specific for that specie and that is what nutritionists study at university for years to master. Nutritionists see that all the vitamins, minerals, amino acids, etc are there and available in the correct ratio for the animal. As I look at my quails as highly efficient converters of food into meat and eggs, I want them to have only the best so they can make money for me whilst being healthy and happy. The same principle applies for my Quail Housing – I give them only the best!
Should you keep Quails for a hobby or as a pet, still feed them quail food (that will keep them healthy) but you can also feed them other products from time to time like table scraps, but do not expect maximum production.
See my mature Quail Hens eating Laying Mash from a trough (again made from gutter downpipe)
Quail Feeds and Feeders
I have been asked the questions many times. Do I have to wet my feed to the baby quails? – Answer – NO! Do I have to feed them crumbles only ? – Answer NO! Do I have to feed them anything else ? Answer NO! My birds would eat pellets only – Ansew NO! Etc Etc. Raising small quails is an easy task. Feed them a Quail Starter Mash (Specially formulated for Quails) until six weeks of time, thereafter a quail Laying Mash (Specially formulated for Quails) and NOTHING else. The only exception is that you can blend in two boiled eggs per 500 g of feed for the first two weeks. Should you want to feed them table scraps, do so only to the mature birds.
See my Baby Quail Feeder and Water Drinker I have made from a gutter downpipe and milk bottle respectively – costing almost nothing, takes five minutes to make and works wonderful
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The Broad Beans are growing well this year
FAVA (BROAD BEANS)
Very few vegetables are as versatile as the Fava Bean. Early in the season they can be plucked from their skin and eaten with Pecorino Cheese as they do in Italy. Fresh Fava has a sweet taste and goes well with fresh herbs, lemon juice, leafy greens and mild cheese such as mozzarella. Also good in purees, soups, casseroles, risottos and frittata. Dry Fava makes an excellent winter staple.
Shell all the fresh beans but the very youngest and steam for 5 minutes, and then toss with olives and butter. Enjoy!
Back Yard Farmer 