Quail & Pheasant
Knowing that discerning chefs are not satisfied with the size of most commercially raised quail, Cavendish Game Birds spent years selectively breeding Coturnix quail to develop a meatier bird—up to 25% larger than commercial quail.
These jumbo quail are more substantial in size and have a well-developed finish. Streaks of fat under the skin help maintain flavor and keep the birds moist and tender while cooking.
Originally from Asia, these quail produce a light meat with a well-rounded, slightly sweet flavor, making them a very versatile choice for chefs. This delicate meat pairs well with an abundance of flavors to complement most menus. It can be prepared in many ways using traditional or creative cooking methods.
Cavendish Game Birds Quail are served in many of this countries' finest 5 Star restaurants.
Cavendish Game Birds’ pheasants are reared in open flight pens under a natural cover of corn and sorghum, enabling them to develop a mild game flavor reminiscent of their wild counterparts. The cold fall and winter in Vermont provides an ideal climate for developing a finish, or layer of fat under the skin, which enhances their flavor and keeps them moist during the cooking process.
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