Quails , Pigeons and Squabs ??
I'm a bit confused about how I should approach those three. I know what they are but my problem is with cooking them.
Should quail be cooked to medium or medium rare like duck or should it be cooked liked chicken until it's no longer pink ? do you think quail will response well to braising or other slow cooking method ? or is it more suited to quick methods ?
The same questions above I have for Pigeons and Squabs what is the best way to approach them in your opinion ?