When looking for a small chicken-like bird to eat, the most common options are quail, pigeon, dove, squab, and guinea fowl. These birds are smaller and more delicate than full-sized chickens but can make for a tasty meal when prepared properly. In the opening paragraphs, we’ll provide a quick overview of each type of bird and their qualities when it comes to cooking and eating.
Quail
Quail are small game birds that weigh between 4-8 ounces on average. There are multiple species of quail including bobwhite, coturnix, and California quail. Quail are lean birds with white meat that has a mild flavor. When cooked properly, quail meat can be moist and tender. The small size makes them perfect for single servings. Quail can be cooked in similar ways to chicken such as roasting, grilling, broiling, or pan frying. They work well in stews, casseroles, and pasta dishes too. Since they are so small, quail do not take very long to cook.
Pigeon
Pigeons are another type of small bird in the same family as doves. Squab is the name for young, domestically raised pigeons that are harvested for meat at 4-6 weeks old. Squab meat is darker than chicken and has a richer, bolder taste. The meat is also very tender. Squab can be cooked using methods like roasting, broiling, grilling, or braising. It can be used in a variety of dishes including pastas, risotto, stews, and on the grill. At around 1 pound each, squab make a good individual serving. Squab has been eaten for centuries and was even enjoyed by kings and nobles of the past.
Dove
Doves are in the same family as pigeons but are wild birds. Their meat is similar to squab but more gamey in flavor. Doves weigh around 4-6 ounces and feature white to dark meat. The light pink flesh has an earthy, mildly gamey taste. Doves work well for grilling, roasting, sautéing, or using in stir fry dishes. The breast meat can be pan fried like chicken cutlets as well. The legs braise well in wine, tomatoes, and herbs until tender. Hunters who harvest doves will find they are a delicate, mild tasting game bird.
Guinea Fowl
Guinea fowl originate from Africa but are raised domestically as well. They are a bit larger than quail at around 4 pounds. Guinea fowl have lean, mildly gamey dark meat. The flavor is comparable to pheasant or wild turkey, with a touch of sweetness. The meat stands up especially well to bold seasoning and robust cooking methods. Guinea fowl can be roasted whole, or the breast may be sautéed or grilled. Using moist cooking methods helps prevent the lean meat from drying out. Guinea fowl work very well in braises, stews, curries and spiced dishes popular in African and Indian cuisine.
Nutrition Comparison
When it comes to nutrition, all of these small birds contain plenty of protein and relatively little fat, especially when the skin is removed. Here is a nutrition comparison of 3 ounces of cooked meat without skin:
Bird | Calories | Fat (g) | Protein (g) |
---|---|---|---|
Chicken | 140 | 3 | 26 |
Quail | 140 | 3.5 | 26 |
Squab | 122 | 2.7 | 24 |
Dove | 120 | 2.3 | 25 |
Guinea Fowl | 140 | 3 | 27 |
As you can see, the nutrition stats are fairly comparable to chicken, with some minor differences in fat and protein content. All would make an excellent source of lean protein in a meal.
Pricing
When it comes to price, these specialty birds are going to be more expensive than common chicken. Here is a pricing comparison per pound of each bird:
Bird | Price Per Pound |
---|---|
Chicken | $3-5 |
Quail | $6-12 |
Squab | $12-18 |
Dove | $15-22 |
Guinea Fowl | $7-15 |
Quail is the most economical, followed by guinea fowl when comparing price per pound. Squab and wild dove are the most expensive. But keep in mind these birds are much smaller, so each portion will cost less than chicken by weight.
Taste Comparison
Here is a brief taste and texture comparison of each type of bird meat:
Bird | Meat Taste/Texture |
---|---|
Chicken | Mild, tender and juicy white meat |
Quail | Mild, delicate, slightly gamey |
Squab | Rich, savory, tender |
Dove | Mildly gamey, tender |
Guinea Fowl | Gamier, dense, and drier dark meat |
Quail and doves are closest to chicken in flavor and texture, while squab and guinea fowl have more distinctive gamey notes.
Dishes to Use Small Birds In
Here are some of the best dishes to highlight small game birds like quail, squab, dove and guinea fowl:
Quail
- Roast quail with balsamic glaze
- Quail fried rice
- Quail egg breakfast tacos
- Quail with wild mushroom risotto
- Quail marsala over pasta
Squab
- Roasted squab with cherry sauce
- Seared squab breast with fig compote
- Braised squab legs with olives and tomatoes
- Squab and leek pot pie
- Grilled squab with chimichurri
Dove
- Seared dove breast with blackberry sauce
- Dove poppers wrapped in bacon
- Slow cooked dove legs
- Dove noodle soup
- Grilled dove with Cajun spices
Guinea Fowl
- Whole roasted guinea fowl with herbs
- Guinea fowl curry
- Pan fried guinea fowl with vinegar peppers
- Braised guinea fowl in red wine sauce
- Guinea fowl tagine with apricots and almonds
Acquiring Small Birds for Cooking
Here are some of the best ways to acquire smaller birds like quail, squab, dove and guinea fowl for cooking:
- Specialty markets – Some butcher shops and gourmet markets will carry specially raised quail, squab and guinea fowl. This offers high quality birds that are convenient to purchase.
- Farms – Search for local farms that specialize in raising game birds for meat.
- Online ordering – There are several websites that ship fresh quail, squab, dove and guinea fowl anywhere in the country.
- Hunting – Those interested can seek out hunting opportunities for wild dove and quail during hunting season.
- Raising birds – It is possible to raise coturnix quail, pigeons and guinea fowl yourself at home.
When sourcing birds, look for high quality, humanely raised options for the best flavor and texture. The cooking method used can also make a big difference in the final results.
Conclusion
For those looking to branch out from chicken, small game birds like quail, squab, doves and guinea fowl offer some excellent alternatives. All of these birds can provide delicious, lean and nutrient-dense meat. Quail offers the mildest flavor and is the most cost effective. Squab and doves provide deliciously tender breast meat. And guinea fowl provides a nice gamier option. With some exploration, these small poultry choices can add excellent variety to everyday meals.