The American quail is not related to the European quail which is a game bird in the partridge family. American quail are known by various names in the United States: bobwhite in the East, partridge in the South, quail in the North, and blue quail in the Southwest. Other members of this family are California quail, mountain quail and Montezuma quail. Quail meat is white and delicately flavored. Most of the quail marketed today are farm-raised.
Prepare like other game birds: young birds can be roasted, broiled or fried and older fowl should be cooked with moist heat.