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The Quail belongs to the Galliformes and the Pasianidae family. A
much appreciated wildfowl since antiquity.
When cooked, it is characteristically very tender and succulent, with
an appetising flavour. Its meat is rich in vitamins, calcium, iron
and phosphorous.
The quail is an ideal choice for a barbecue, although it also lends itself
to a great many delicious dishes. |
