It just doesn’t seem/taste like white meat to me-it is way more flavorful-so much so that I bake quail breasts with baby onions, artichoke hearts, herbs and red wine-chicken white meat can’t hold flavor cooked with red wine, but quail does.
I’ve only bought the farmed, packaged quail for years, because the population was down here too-until the last couple of years. I’ve had a covey flush in front of me now and then when hiking near the river, for the first time in at least two years-no point in hunting the wild ones when the farmed ones are as available and reasonably priced as they are.
We again have several coveys on our land, but it is too early to start hunting again.
Haven’t seen any blue quail, but hear they are coming back too. They are much harder to hunt, really run fast. Generally a tougher bird than the Bob White’s.
I’ve never had farm raised quail. I understand the domesticated ones are larger birds.