When it comes to gourmet dining, there’s no denying the allure of quail. These small, flavorful birds offer a unique opportunity to elevate your culinary game with their tender meat and rich flavor profile. Whether you’re looking for a romantic dinner for two or a special occasion feast, these 18 savory quail recipes are sure to impress.
From classic pan-seared dishes to innovative grilled and roasted options, we’ve curated the ultimate collection of quail recipes for you to try. With a range of flavors and techniques to explore, you’re sure to find your new favorite way to cook quail. In this article, we’ll take you on a culinary journey through the world of quail, highlighting some of our most mouthwatering creations.
Pan-Seared Quail with Rosemary and Garlic
Elevate your dinner game with this flavorful and elegant quail dish, perfect for special occasions or a quick weeknight meal. This recipe combines the rich flavor of garlic with the piney taste of rosemary, all wrapped up in crispy-skinned quail.
Ingredients:
– 4 quail
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse quail under cold water, pat dry with paper towels.
3. In a small bowl, mix together minced garlic and chopped rosemary.
4. Season quail with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear quail for 2-3 minutes per side, or until browned.
7. Transfer skillet to the preheated oven and cook for 8-10 minutes, or until cooked through.
8. Remove from oven and let rest for a few minutes before serving.
Cooking Time: 12-15 minutes
Grilled Quail with Honey Mustard Glaze
This recipe elevates the humble quail to new heights with a sweet and tangy glaze that complements its rich flavor.
Ingredients:
– 4 quails, cleaned and patted dry
– 1/2 cup honey mustard (see below for mixture)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Honey Mustard Glaze Mixture:
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together honey mustard glaze ingredients.
3. Brush quails with olive oil and season with salt and pepper.
4. Grill quails for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, brush quails with honey mustard glaze.
6. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Roasted Quail with Wild Mushroom Stuffing
Roasted Quail with Wild Mushroom Stuffing Recipe
Elevate your dinner game with this show-stopping dish featuring tender quail filled with a savory wild mushroom stuffing.
Ingredients:
– 12 quail, patted dry
– 1 cup mixed wild mushrooms (such as shiitake and cremini), finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together mushrooms, garlic, and butter until well combined.
3. Stuff each quail with the mushroom mixture, dividing it evenly among the birds.
4. Place the stuffed quails on a baking sheet lined with parchment paper.
5. Drizzle with breadcrumbs and season with salt and pepper to taste.
6. Roast for 15-20 minutes or until the quail are cooked through and the skin is crispy.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 15-20 minutes
Quail in Red Wine Reduction Sauce
A classic French-inspired dish, this recipe elevates the humble quail to new heights with a rich and flavorful red wine reduction sauce. Perfect for a special occasion or dinner party.
Ingredients:
– 4-6 quails
– 1/2 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1/4 cup chicken broth
– 2 tablespoons butter
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 sprig fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse quails and pat dry with paper towels.
3. In a large skillet, heat butter and olive oil over medium-high heat. Sear quails until browned on both sides, about 5 minutes per side. Remove from heat.
4. Reduce heat to low and add garlic, thyme, red wine, and chicken broth to the skillet. Simmer for 10-15 minutes, stirring occasionally, until sauce has thickened.
5. Place quails in a baking dish and spoon some of the reduction sauce over each bird. Bake for an additional 10-12 minutes or until cooked through.
6. Serve hot with remaining sauce spooned over the top.
Cooking Time: approximately 30-40 minutes
Bacon-Wrapped Quail with Balsamic Glaze
This impressive yet easy-to-make dish is perfect for special occasions or a unique dinner party. The combination of crispy bacon, tender quail, and rich balsamic glaze will impress your guests.
Ingredients:
– 12 quail
– 6 slices of thick-cut bacon
– 1/4 cup balsamic glaze (homemade or store-bought)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse quail under cold water, pat dry with paper towels.
3. Wrap each quail with a slice of bacon, securing it with toothpicks if needed.
4. Place quails on a baking sheet lined with parchment paper, drizzle with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until the bacon is crispy and golden brown.
6. Remove from oven and brush with balsamic glaze.
7. Return to the oven for an additional 2-3 minutes or until the glaze is caramelized.
Cooking Time: 22-28 minutes
Quail Stuffed with Herbed Couscous
Experience the delightful combination of tender quail and flavorful herbed couscous in this easy-to-make recipe.
Ingredients:
– 12 quail, patted dry
– 1 cup cooked couscous
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together couscous, olive oil, garlic, thyme, paprika, salt, and pepper.
3. Stuff each quail with the couscous mixture, dividing it evenly among the birds.
4. Place the stuffed quail on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the quail is cooked through and the internal temperature reaches 165°F (74°C).
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spicy Grilled Quail with Chipotle Marinade
Elevate your grilled quail game with this bold and flavorful recipe that combines the richness of chipotle peppers in adobo sauce with the simplicity of a classic marinade. Perfect for adventurous eaters and outdoor enthusiasts alike, this dish is sure to impress.
Ingredients:
– 12-15 quail
– 1/2 cup olive oil
– 1/4 cup chipotle peppers in adobo sauce
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. In a blender or food processor, combine chipotle peppers, olive oil, garlic, lime juice, salt, and black pepper.
2. Blend until smooth to create the marinade.
3. Place quail in a large ziplock bag or shallow dish. Pour marinade over quail, turning to coat evenly.
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat grill to medium-high heat. Remove quail from marinade, letting any excess liquid drip off.
6. Grill quail for 8-10 minutes per side, or until cooked through and slightly charred.
7. Serve hot with your favorite sides or salads.
Cooking Time: 16-20 minutes
Quail and Fig Skewers with Thyme
Elevate your next dinner party with this elegant and flavorful appetizer. The combination of tender quail, sweet figs, and fragrant thyme is a match made in heaven.
Ingredients:
– 12 quail, cleaned and patted dry
– 1 cup fresh or dried figs, chopped
– 2 tbsp olive oil
– 2 tsp thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread each quail onto a skewer, leaving a small space between each piece.
3. Drizzle with olive oil and sprinkle with salt, pepper, and thyme leaves.
4. Place the quail on a baking sheet lined with parchment paper, leaving some space between each skewer.
5. Bake for 15-20 minutes or until the quail is cooked through and slightly caramelized.
6. While the quail is cooking, toss the chopped figs with a pinch of salt and pepper.
7. Once the quail is done, remove from the oven and top each skewer with a spoonful of figs.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Crispy Fried Quail with Buttermilk Brine
Crispy Fried Quail with Buttermilk Brine: A Southern-Style Delicacy
Quail may be small, but they pack a big flavor punch when treated to a crispy fried exterior and a tangy buttermilk bath. This recipe yields tender, juicy quail with a satisfying crunch.
Ingredients:
– 12 quail, patted dry
– 1 cup buttermilk
– 2 cups all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
2. Add quail to the buttermilk mixture; refrigerate for at least 4 hours or overnight.
3. Preheat oven to 375°F (190°C).
4. Dredge marinated quail in flour, shaking off excess.
5. Fry quail in hot oil until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels; serve warm.
Cooking Time: 12-15 minutes
Quail Ragu with Pappardelle Pasta
Experience the rich flavors of Italy with this hearty quail ragu served with al dente pappardelle pasta. This recipe is perfect for a cozy dinner party or a special occasion.
Ingredients:
– 12 quails, cleaned and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz pappardelle pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the quail pieces and cook until browned, about 5-6 minutes.
5. Add the red wine, chicken broth, tomato paste, and thyme. Bring to a simmer and let reduce by half, stirring occasionally.
6. Cook the pappardelle pasta according to package instructions. Drain and serve with the quail ragu. Top with grated Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Quail with Pomegranate Molasses Glaze
This recipe combines the rich flavor of quail with the sweet and tangy flavors of pomegranate molasses, creating a dish that’s both elegant and flavorful.
Ingredients:
– 4 quails
– 1/2 cup pomegranate molasses
– 2 tablespoons honey
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse quails under cold water, pat dry with paper towels.
3. In a small bowl, whisk together pomegranate molasses and honey until well combined.
4. Place quails on a baking sheet lined with parchment paper, brush with olive oil and season with salt and pepper.
5. Spoon the pomegranate glaze over each quail, making sure they’re evenly coated.
6. Roast in preheated oven for 15-20 minutes or until cooked through.
7. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 15-20 minutes
Braised Quail with Leeks and White Wine
Braised Quail with Leeks and White Wine: A Rich and Flavorful Dish
This recipe is a perfect example of how to elevate the humble quail to new heights. The combination of tender quail, caramelized leeks, and rich white wine creates a dish that’s sure to impress.
Ingredients:
– 12 quail, patted dry
– 2 large leeks, cleaned and sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 1 cup white wine (dry)
– 1 cup chicken broth
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown quail on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add sliced onion and cook until caramelized, stirring occasionally. This will take about 15-20 minutes.
4. Add leeks to the pot and cook for an additional 5 minutes.
5. Add white wine and chicken broth to the pot. Stir to combine.
6. Return quail to the pot and add butter. Season with salt and pepper.
7. Cover the pot and transfer it to the preheated oven. Braise for 20-25 minutes or until quail is cooked through.
Cooking Time: 45-50 minutes
Quail Pot Pie with Flaky Crust
A classic comfort food dish gets a delightful twist with the addition of tender quail, perfect for a special occasion or cozy night in.
Ingredients:
– 4-6 quails, boned and quartered
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/4 cup butter
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté quail, onion, garlic, and mushrooms in butter until the meat is cooked through and the vegetables are tender.
3. Add flour to the skillet and cook for 1 minute.
4. Gradually stir in chicken broth and bring to a simmer.
5. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
6. Fill the pie crust with the quail mixture and smooth the top.
7. Bake for 30-35 minutes or until the crust is golden brown.
8. Let it rest for 10 minutes before serving.
Cooking Time: 40-45 minutes
Smoked Quail with Applewood Rub
Smoked Quail with Applewood Rub: A sweet and savory twist on traditional quail recipes. This dish is perfect for a special occasion or as a unique addition to your next barbecue.
Ingredients:
– 4-6 quail, cleaned and patted dry
– 1/2 cup applewood rub (see below for recipe)
– 1 cup wood chips (applewood or your preferred smoking wood)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
Applewood Rub:
– 2 tablespoons brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the applewood rub ingredients.
3. Rub the quail with the applewood rub, making sure to coat evenly.
4. Place the quail in the smoker, leaving space between each bird for even cooking.
5. Smoke for 1-2 hours or until the internal temperature reaches 165°F.
6. Brush the quails with brown sugar and smoked paprika during the last 10 minutes of smoking.
Cooking Time: 1-2 hours
Quail Tacos with Avocado Crema
Elevate your taco game with this flavorful recipe featuring tender quail, crispy tortillas, and a creamy avocado crema. This dish is perfect for a unique dinner party or a special occasion.
Ingredients:
– 12 quail, patted dry
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced onions, cilantro, crumbled queso fresco
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 cup sour cream
– Juice of 1 lime
– Salt and pepper to taste
– Cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lime juice, garlic, and olive oil.
3. Place quail in a baking dish and brush with the lime mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Warm tortillas by wrapping them in foil and heating in oven for 5 minutes.
6. Assemble tacos by placing quail on tortillas, topping with Avocado Crema, and adding desired toppings.
Cooking Time: 20-25 minutes
Quail Confit with Garlic and Herbs
Elevate your poultry game with this rich and aromatic quail confit recipe, perfect for special occasions or everyday indulgence. This slow-cooked quail dish is infused with the deep flavors of garlic, herbs, and olive oil.
Ingredients:
– 12-15 quails
– 6 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together garlic, olive oil, thyme, and rosemary.
3. Rinse the quails under cold water, pat dry with paper towels.
4. Place the quails in a single layer in a large Dutch oven or heavy-bottomed pot.
5. Pour the garlic-herb mixture evenly over the quails, making sure they’re all coated.
6. Season with salt and pepper to taste.
7. Cover the pot and braise for 2-3 hours, or until the quails are tender and easily shred with a fork.
Cooking Time: 2-3 hours
Quail and Wild Rice Casserole
A hearty and flavorful casserole that combines the richness of quail with the nutty goodness of wild rice. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup cooked wild rice
– 4-6 quail, boned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the quail pieces and cook until browned on all sides, about 5-7 minutes.
4. Stir in the mushrooms and cook until they release their moisture and start to brown.
5. In a large mixing bowl, combine the cooked wild rice, quail mixture, cheddar cheese, and heavy cream. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
8. Remove the foil and continue baking for an additional 5-10 minutes, or until the top is golden brown.
Cooking Time: 35-40 minutes
Quail Egg Benedict with Hollandaise
Elevate your brunch game with this decadent take on the classic Eggs Benedict, featuring quail eggs and a rich Hollandaise sauce.
Ingredients:
– 12 quail eggs
– 4 English muffins, toasted
– 4 slices of Canadian bacon or ham
– 1 cup of hollandaise sauce (recipe below)
– Salt and pepper to taste
Hollandaise Sauce:
– 1/2 cup (1 stick) unsalted butter, cut into small pieces
– 1/2 cup egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Toast the English muffins and cook the Canadian bacon or ham.
2. Poach the quail eggs by cracking them into simmering water and cooking for 3-4 minutes, or until cooked through. Remove with a slotted spoon and rinse under cold water.
3. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon or ham, and then add a quail egg.
4. Drizzle the Hollandaise sauce over the quail egg.
5. Serve immediately.
Cooking Time: 15 minutes
Summary
Get ready to elevate your culinary game with these mouth-watering quail recipes! From pan-seared to grilled, roasted to braised, and even confit, we’ve got you covered. Try our unique combinations like Pan-Seared Quail with Rosemary and Garlic, or Spicy Grilled Quail with Chipotle Marinade. Or go sweet with Honey Mustard Glaze or Pomegranate Molasses Glaze. Whether you’re looking for a gourmet dinner or a special occasion dish, these 18 savory quail recipes are sure to impress.