Brown Quail

The Brown Quail is distributed in agricultural areas, wet grasslands, shrublands and freshwater wetlands across much of New Guinea and the Lesser Sunda Islands as well as in northern, eastern, south-eastern and south-western Australia and Tasmania, though absent from arid regions. This species has been introduced to Fiji and New Zealand.

The Brown Quail is classified as Least Concern. Does not qualify for a more at risk category. Widespread and abundant taxa are included in this category.

The Brown Quail (Coturnix ypsilophora), also known as Swamp Quail, is an Australasian true quail of the family Phasianidae. The Brown Quail is distributed in agricultural areas, wet grasslands, shrublands and freshwater wetlands across much of New Guinea and the Lesser Sunda Islands as well as in northern, eastern, south-eastern and south-western Australia and Tasmania, though absent from arid regions. This species has been introduced to Fiji and New Zealand. More

brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour. Serve over rice. Yield: 6 servings. More

Covey of about 10 Brown Quails on the edge of our neighbour's billabong (click on image for larger version) Closer view of the plumage on the backs of four Brown Quails At the centre of this shot one can see a male with rufous colours (click on image for larger version) Brown Quail hiding in tall grass 20 km east of Narrabri, New South Wales These pages More

The Brown Quail is a small, plump ground-dwelling bird. It is variable in colour, ranging from red brown to grey brown with fine white streaks and black barring above, and chestnut brown below. The eye is red to yellow, the bill black and the legs and feet orange-yellow. In Tasmania, this species is called the Swamp Quail and tends to be larger and darker than mainland birds, with a pale yellow eye. More

Identification: The brown quail has dark brown upper parts with black and chestnut heavy freckling. Each feather also has a thin central white stripe. Throat light brown, remaining underside is brown fleckled with black. Call/Song: Makes loud whistling crows resembling both ff-weep and gop-war. Found mostly in the coastal lowlands of Australia (including Tasmania), particularly on the eastern coast. More

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aviculture is uncertain, but the Brown Quail is a commonly kept aviary bird in its native Australia. - Images No images available for this species. Photo Credits (l to r):. Any help with photos would be greatly appreciated; e-mail lophura@hughes.net if you can help. - Bibliography and Further Reading * Brown, D. 1995. More

Brown Quail Size: 18cm Habitat: Found in most non arid areas of Australia, this bird lives in thick grasslands, scrubland and marshes. Feeds on seeds and insects. Notes: Brown bird with fine light and dark streaks, legs orange. breeds all seasons except Winter. For more information on Brown Quail see references. Images have been uploaded in low resolution for storage efficiency, ( they do not reflect the true image quality). Original images are high quality photographic files. More

Brown Quail lives in close association with the Stubble Quail in crops and grass fields. Unlike the Stubble Quail, the Brown Quail is not strongly nomadic (although it is reported to range over large distances between Torres Strait and New Guinea). Rather, its movements are more local and may be restricted to very small pockets of habitat. Brown Quail live exclusively on the ground and will hide in dense undergrowth rather than fly up when disturbed. More

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Brown quail in vegetable oil in a large, heavy skillet over medium heat, for 3-4 minutes per side. Arrange quail in skillet, or oven-proof dish, so quail are not touching one another. Brush quail liberally with reserved marinade. Roast in oven for 15 minutes, or until just barely pink at breast, brushing occasionally with marinade to glaze. When cooked, remove quail and set aside to rest. In same pan, toast pine nuts in hot oil. Add red peppers and sauté. More

The brown quail are of course foreigners, introduced to New Zealand as game birds in the 1860s and 1870s but the South Island liberations failed and now they are common only north of Auckland and in parts of the Bay of Plenty. Their natural range is southern Indonesia, New Guinea, and Australia. More

Brown quail in butter. Remove birds to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms, and pour over quail. Cover and bake at 350 More

brown quail was having a sand-bath and watched us as we past by. It didn't bother to move away. On a predator-free island, even humans are trusted!! The Brown Quail (Coturnix ypsilophora), also known as Swamp Quail, is an Australasian true quail of the family Phasianidae. More