Supplying Great Chefs Accross America since 1988
Start From Scratch
Be a chef and let your creativity shine with our jumbo whole quail.
Working with whole birds gives you amazing flexability in the kitchen. They are perfect for stuffing or roasting just the way they are! If you choose to remove the bones, save them to use in an amazing poultry stock.
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Game Birds
Cavendish Game Birds began its history with, well... game birds.
Dedicated to sustainable agriculture, Cavendish Game Birds produces the finest farm-raised jumbo quail and traditional ring-necked pheasant available on the market today - meeting the demands of top chefs and adventurous home cooks nationwide.
"Above all, as a chef, it is vital to know that I can depend on the bird’s being consistent in quality with every delivery. … as good as anything I tasted in France and the best I have tasted here."
-Chef Bertrand Chemel
Café Boulud, New York City
"I have been using Cavendish Quail now for more than a decade. It is a consistent product with high quality and flavor. I serve it stuffed as a main entrée and as a crispy confit quail salad with straw potatoes and a raspberry vinaigrette. I would not hesitate to recommend their poultry products to all."
-James J. Peyton Executive Chef/Owner Peyton Place Restaurant, Orford, N.H.
"Since 1982, a pheasant has been the logo of Hemingway’s Restaurant; and my relationship with Cavendish has been instrumental in the ability to provide our clients with consistent, quality game birds ever since."
-Ted Fondulas, Chef-owner Hemingway’s Restaurant, Killington, Vermont
About Our Quail
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 that help maintain flavor and keep the birds moist and tender while cooking. They are Outstanding and served in many of this countries' Finest, 4 Star restaurants.
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.
Products
Jumbo Whole Quail
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Semi Boneless Quail
Butterfly Quail
Quail Breasts
Description: All of the bones in Cavendish Game Birds’ semi-boneless quail have been removed except for the wing and lower leg. Sleeve or glove boning the bird leaves the skin intact, making it perfect for stuffing—from a traditional bread stuffing to foie gras and truffles. This product is excellent for grilling and sautéing.
Description: The back, ribs, and keel bones are removed from our butterfly quail, with the wing, leg, and thigh bones left intact, leaving the back of the breast exposed. An ideal cut for both grill and sauté presentations, with substantial plate coverage and a quicker cooking time than the semi-boneless quail.
Description: Cavendish Game Birds’ whole quail are plump enough to be less intimidating when approached by a knife and fork! They can be served with or without stuffings or carved off the bone. These larger, whole birds are perfect for chefs who like to do their own meat fabrication. Most meats taste and cook the best when left on the bone—Cavendish Game Birds’ quail are no exception.
Description: Completely boneless, this boneless breast is ideal for grilled quail salads, stir fries, or sliders. Also great sautéed or grilled.
Description: The whole quail leg (drum and thigh) can be prepared like chicken wings, and served with dipping sauces, for an interesting bar or appetizer item. They can also be used in a more sophisticated presentation.
Whole Quail Legs
Description: The same breast as the butterfly quail, only the “v” joint on the wing is removed, as are the leg and thigh bones. A great grill or sauté item, the boneless quail breast is also perfect for special occasions. It cooks fast, presents beautifully on the plate, and is knife- and-fork ready.
Airline Breasts
About Our Pheasant
Ring-necked pheasant, also of Asian origin, are prized by food connoisseurs and sportsmen alike. An upland game bird like grouse, turkey, and quail, pheasant naturally forage among the tall grasses and cornfields of the Midwest.
In Vermont, 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.
Products
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Description: Vermont farm-raised pheasant breast meat is white, while the legs and thighs are dark, similar to turkey. While many producers now raise a white hybrid pheasant for the food industry, Cavendish Game Birds feels that the ring-necked pheasant is a superior choice offering a more traditional mild game flavor.
Whole Pheasant (Roosters & Hens)
Description: The boneless airline breast is excellent for grilling, sautéing, and baking.
Boneless Airline Pheasant Breast
Description: Pheasant legs and thighs make a great confit.
Boneless Pheasant Thighs
Description: Our New Oven Ready Semi-Boneless Vermont Stuffed Quail is stuffed with a savory stuffing and topped with a Vermont Smoked Maple Butter sauce. Truly a crowd pleaser. Each bird comes in its own aluminum tray for cooking. Easy to follow cooking instructions printed on each label. Enjoy!
Stuffed Quail
Nutritional Info
Nutritional Info