Quick Answer
To clean and prepare Mearns quail, field dress the bird immediately, then soak the carcass in cold water for at least 30 minutes to loosen feathers and blood. Next, pluck the quail and remove the innards, then rinse and pat dry. Finally, age the quail in the refrigerator for 24 hours before cooking.
Preparing the Quail for Cleaning
When preparing the quail for cleaning, it’s essential to have the necessary tools and equipment ready. This includes a sharp knife, a pair of needle-nose pliers, and a cleaning board. Start by making a small incision just below the beak, then carefully cut around the neck and down to the vent. Continue to make a shallow cut along the belly, being careful not to puncture the stomach.
Cleaning and Plucking the Quail
Once the quail is field dressed, submerge it in cold water for at least 30 minutes to loosen the feathers and blood. After soaking, remove the quail from the water and begin plucking the feathers, starting at the head and working your way down to the tail. Be careful to remove as much of the breast and leg feathers as possible, leaving only the fine, undercoat feathers intact. Use a small amount of water to help loosen the feathers if necessary. Once the plucking is complete, use the needle-nose pliers to pull out any remaining pin feathers.
Aging and Storing the Quail
After cleaning and plucking the quail, rinse the carcass under cold running water to remove any remaining blood or debris. Pat the quail dry with paper towels, then place it on a wire rack or tray and refrigerate for at least 24 hours before cooking. This aging process allows the natural enzymes in the meat to break down, resulting in a more tender and flavorful final product.
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