I've never eaten bobwhites but have eaten CA quail along with many other N American upland birds, including the 3 species of forest grouse, ruffed, blue and spruce, ptarmigan and sharptails If I had a choice, it would probably be chukar at the #1 position, with quail and ruffed grouse close to chukar and pheasants falling closely behind those! I've cooked all in so many different ways, I've forgotten some of the ways I've cooked them but about my favorite is pounded flat, flour and egg dipped, then rolled in a panko batter, seasoned and fried with a country gravy and mashed spuds. I can do without spruce grouse!
Sounds like a great spread you put on Lloyd3!
