Roasted Quail: An Easy and Flavorful Roasted Quail Dinner Recipe! (2024)

FAQs

Which cooking method is best for quail? ›

Oven: Pre-heat oven to 350°F. Heat a sauté pan over medium-high heat with enough olive oil to coat the bottom. Season the quail then sear them in the pan until browned on both sides, about 3-4 minutes per side. Place quail in the oven and roast until cooked through and juices run clear, about 10 - 15 minutes.

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.

Miscellaneous Sides

Other good sides that go well with quail meals include creamy coleslaw, cheesy rice pilaf, apple cranberry sauce, cauliflower fried rice, sweet potatoes with chorizo and cornbread pudding. Traditional poultry– aka chicken– is fine.

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.

Many people consider quail to have a much gamier taste than chicken. It is often referred to as tasting like a mix between chicken and duck. Additionally, quail is typically more tender than chicken meat and is known for being very moist when prepared correctly.

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.

Quail Vs Chicken

Compared to eating chicken, eating quail is better for you because quail meat is higher in vitamin C and iron. Quail gives you vitamin A whereas chicken does not. And quail also gives you more minerals and amino acids than chicken meat.

Quail bird meat is packed with Vitamin B6, vitamin B12, iron and zinc. Neurotransmitters, which are vital for proper brain function, are produced with the assistance of vitamin B6. Iron is required to transport oxygen in the blood, whereas vitamin B12 is crucial for making red blood cells.

Quail are also small enough that no matter your cooking method—whether you grill them, roast them, or sear them in a pan—the meat will be perfect as soon as the skin has browned and crisped properly. And that doesn't take very long, making quail one of the fastest cooking birds you can serve.

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.

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.

Some specialist breeders keep quail in pairs within small cages, some keep one male with two females, others keep as many that can fit (within reason giving about 30 cm square per bird) with a ratio of males to females usually 1 to 5.

Quail is high on my list of favorite game birds because it offers the best of both worlds. Its flavor is a nice balance between light and dark meat, and in my experience, cooking quail is more forgiving than pheasant.

Because they have larger yolks relative to their size, quail eggs have more cholesterol and fat than chicken eggs. But they also have more protein, riboflavin, and vitamin B12.

Pheasants, grouse, quail and turkey are all upland game birds that are chicken-like and ground-dwelling.

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.

Roast quail in the oven uncovered for 20 to 30 minutes or until quail is done. In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce a bit. Pour marinade sauce over quail and serve hot with your favorite side dish.