Fried Quail Recipe - Buttermilk Fried Quail | Hank Shaw (2024)

FAQs

What is the preferred cooking method for quail? ›

The easiest way to cook them is in a basket (like one used to cook fish) or skewered like shrimp. Pre-heat grill to a medium-high heat. Grill the legs on one side for about 3-5 minutes then flip and cook for another 3-5 minutes.

One of the best ways to do southern-fried grouse or quail is to soak them in buttermilk. The thick, fat-rich milk helps to tenderize the meat and maintain moisture. It also serves as an excellent compound to hold the dredged coating before cooking. Soak birds for 24 to 48 hours.

For my oven, roasting quail for 14 minutes at 525 degrees is the sweet spot. The skin gets crispy after 14 minutes and the meat is still juicy. Depending on your oven, if you can go higher than 525 degrees, consider roasting it for 12 to 13 minutes. If 500 is as high as you can go, roast for 15 to 16 minutes.

And if there is anything more fun to eat than fried chicken, it's fried quail. They taste more or less like chicken (especially when fried), and because they are smaller, it's basically a party when a big bowl of them comes out to the table.

You don't need to marinate or brine the quail, but since the meat is lean and fairly dry, doing so can reduce the risk of drying the meat out during the cooking process.

Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process. Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

Quail benefit from ACV similar to chickens. ACV reduces harmful bacteria in their gut and give quail an immunity boost.

Many people will tell you to brine overnight (12 hours or so). Since quail is a smaller bird brining as little as thirty minutes can make a difference and often overnight will leave your birds too salty for many tastes. If you have the time try brining you upland game for 1-2 hours.

Northern Bobwhite Quail are the most popular quail breed and are used for hunting and training bird dogs and they're great to eat.

Fluffed up feathers indicate that your quail is cold, and is conserving heat and energy due to illness. Ragged feathers are another symptom, as your quail may not have enough energy to preen themselves. Quail fluff up feathers naturally when they are asleep. This does not mean they are ill.

How do you tenderize quail? ›

Soaking the quail in buttermilk overnight not only adds flavor, but also acts as a tenderizer. I use garlic and paprika to enhance this simple marinade and give the meat a more appetizing color.

“It's more expensive to produce quails than chickens, as the birds require a higher-protein feed of roughly 28% in comparison with a broiler starter ration that averages between 18% and 20%.

... Table 1 shows, the flesh of quails [22] has a lower calorie level and a higher protein level than chicken and duck meat. Quail meat also has a lower fat content than chicken and duck meat. ...

This means they haven't been heated to destroy bacteria such as salmonella. Because of this, you should avoid eating raw or runny quail eggs. This is especially important if you are pregnant or have a weakened immune system. Don't eat quail eggs if you are allergic to eggs, including chicken eggs.

Grilled, broiled, or sautéed, they're almost impossible to ruin. The medium-dark flesh has a mildly gamey flavor that readily takes to being marinated, stuffed, or highly seasoned. They are small, so allow one quail per person for an hors d'oeuvre, and at least 2 per person for an entrée.