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Use this quick and simple quail roast recipe for evenly cooked moist quail meat that will keep you coming back for more.
The same way uplanders like the hunting action to be during a day afield, hot and fast is how quail meat should be roasted. Quail, depending on species, will vary in size, though the methods here should apply universally to whatever approximately 5-ounce bird you bag. Do yourself a favor and save both flavor and juiciness by plucking your birds and keeping the skin on.
Trussing is essential for any bird you’re roasting whole. I’ve yet to find what I consider a great truss method for wild birds. Until I do, a bit of Google research tells us that trussing birds means to draw both legs and wings close to the body so those cuts cook evenly. This is especially important for wild birds with tougher legs and wings compared to domestic chickens.
When roasting small wild birds, we are testing the upper limits of our ovens. Before you preheat your oven, make sure you have a skillet that has no issue reaching 550-600 degrees Fahrenheit. 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. Keep in mind that if you opt for crispier skin, you lose out on a little bit of juice. If you opt for a bit of blush in the breasts and an infernal breast temp of 150 degrees, you likely won’t get that crispy skin. It’s your call.
The gravy portion of this recipe is optional. Sometimes, I prefer my quail as-is. I let them rest for a few minutes after they’re done roasting, then take them in both hands and chow down.
Quick Roasted Quail
Roasting smaller game birds like quail, is fast, and results in moist, even cooked meat.
Prep Time 12 hours hrs
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Ingredients
- 4 Whole Quail preferably plucked
- Kosher salt
- Freshly cracked black pepper
- ½-1 lemon depending on how much lemon zest you want in your gravy
- ½ Bulb fresh garlic bottoms cut off but not peeled
- Cooking spray
Vegetables for roasting skillet
Gravy
- ¼ cup white wine
- 1 cup pheasant, quail, or chicken stock
Roux
- 1 tbsp all-purpose flour
- ½ tbsp sunflower (or similar) cooking oil
- 1 tsp Kitchen Bouquet Browning & Seasoning Sauce
Instructions
Fully thaw your quail and pat them dry. Dust them on all sides with kosher salt and freshly cracked black pepper. Allow them to sit in the fridge with ample airflow overnight so the meat can absorb the salt and the skin can dry.
Two hours prior to cooking, remove your quail from the fridge, truss the birds, and allow them to sit out at room temp. You can truss the birds prior to putting them in the fridge overnight too, if you want.
To cook, preheat your oven to 525. In a cast iron skillet, add the lemon flesh side down along with the garlic. Arrange the cut roasting vegetables in a way that your quail gets ample airflow all the way around when roasting.
After seven minutes of roasting, spray all sides of the quail with the cooking oil. Roast for another seven minutes or until slightly crispy.
When the quail are done roasting, make the gravy. Remove the skillet from the oven. Take the quail out of the skillet, making sure any juices from their cavities go back into the skillet. Lightly tent a piece of tin foil over the quail and let them rest while you make the gravy. Remove vegetables, lemon, and garlic from the skillet, too.
Place the skillet on the stovetop and turn the heat to medium-high. Deglaze the skillet with white wine, then add pheasant, quail, or chicken stock. Turn the heat to low. In a separate small saucepan, add one tablespoon all-purpose flour mixed with 1/2 tablespoon sunflower (or similar) cooking oil. Keep the heat on medium and stir the roux until it’s the color of wet sand. Add in the browning seasoning, mix it in, then add to the warm stock in the skillet. Stir to thicken the gravy.
Serve the quail with a little bit of gravy poured over top and enjoy.
Notes
Reach out to me on Instagram (@WildGameJack) with any questions or comments
Tried this recipe?Let us know how it was!
Jack Hennessy
Jack Hennessy grew up in the South Suburbs of Chicago and didn't start hunting until he attended graduate school in Spokane, Washington, at the age of 26. Hennessy began work in professional kitchens in high school but didn't start writing wild game recipes until he joined the Spokesman-Review in 2014. Since then, his recipes have appeared with Petersen's Hunting, Backcountry Journal, Gun Dog Magazine, among many others. He now lives with his wife, daughter, and Wirehaired Vizsla, Dudley, in Wichita, Kansas.
FAQs
Grill: Whole quail and stuffed quail are best cooked when seared over a high heat then allowed to finish roasting over indirect heat. On a gas grill turn the front and rear or left and right burners to medium-high and leave the middle burner off.
How do you prepare quail for eating? ›
The easiest and most traditional way to cook quail is to simply roast them whole in the oven. You will need 1 bird per person. Quail is also great cooked on the barbecue. The Chinese deep-fry whole quails and eat the entire bird, including the bones!
How long does it take for a quail to cook? ›
Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh.
Do you need to soak quail before cooking? ›
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.
How do you get crispy skin on quail? ›
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.
What is the best food mix for quail? ›
Here are some good commercially available feed options if you can find them: Purina Startena (30% protein) Bluebonnet Feeds Game Bird Turkey Starter Crumbles (30%) Blue Seal Feeds Multi-Flock Turkey 'n Game Starter (28%)
How long does it take a quail to be ready to eat? ›
Quail grow quickly. In just 7 to 8 weeks, they're ready for processing. The final product is small (just ¼ pound), so you'll probably want a couple for dinner. The meat is delicious.
Are quail worth eating? ›
Like most animals, quails are rich in protein. They are also a good source of iron, vitamin B6, zinc, and vitamin B3. For those who cannot bear to eat these creatures, quails are also sometimes kept as pets, and lay tiny speckled eggs that are also edible.
What is the best tasting quail? ›
Northern Bobwhite Quail are the most popular quail breed and are used for hunting and training bird dogs and they're great to eat.
How many quail per person? ›
They are small, so allow one quail per person for an hors d'oeuvre, and at least 2 per person for an entrée. Because they are lean, they need to be cooked quickly over high heat and served medium rare to retain their moisture and flavor.
Quail is lovely when the breast is still pink but the leg meat is cooked through. Personally, I like my quail to have a crisp outer skin but still be a little pink on the inside. But don't be afraid to deep-fry or roast quail until they're well done and crisp – they'll still be great.
What does roasted quail taste like? ›
The taste of quail meat somewhat tastes like chicken. The male quail has a more extended black plume. The female quail has a shorter brown plume. The life span of quail is 3-4 years.
How to get rid of gamey taste in quail? ›
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
What is the best way to eat quail? ›
I always prefer mine spatchco*cked with slightly charred crispy skin! For the marinade I used rosemary dressing, chipotle honey vinaigrette, garlic powder, and olive oil. I feel more of a vinegary marinade will help cover some of the gamy flavor. I then pan fried the quail and basted it in garlicky rosemary butter.
What is the best temperature for quail? ›
Once quail are fully feathered (4 weeks old), they are very hardy and can be kept in almost any environment between -20° to 120° F, although they are most productive at 65° F. Birds can be kept either on the ground or on wire while they grow.
How is quail served? ›
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.
What is the most suitable method for cooking poultry? ›
Tips & Techniques > Cooking Methods for Poultry Breasts
- Most Suitable: Dry Heat: pan frying, baking/roasting, grilling, shallow frying, deep frying, stir frying, sauteing. ...
- Suitable: Dry-heat: searing, broiling.
- Less Suitable: Moist-heat: simmering, boiling, braising, stewing, pot roasting.
QUAIL ARE EXCELLENT MEAT BIRDS
Their small size may have you wondering if quail are worth raising for meat, but they actually make great meat birds. Quail grow quickly and are ready to be butchered between 6-12 weeks of age, depending on your preference.
Is it better to steam or boil quail eggs? ›
Steaming quail eggs is the best, and truly, only option, especially if you seek the most perfect hard boiled egg.
