Quail Cooking Instructions

IMG_2385 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Baked Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Add seasoning or marinade
  • Preheat the oven to 500 degrees
  • Place on a metal baking sheet and place on the top rack of the oven
  • Roast for 10-12 minutes, basting with the melted butter
  • Remove from the oven and check for doneness – the quail should be firm, but tender, with a slight amount of pink in the breasts
  • Rest for 5-10 minutes, then serve

 

Sautéed Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Add seasoning of choice
  • Heat a medium sauté pan over high heat
  • Season the quail (salt and pepper or other seasoning)
  • Add butter to the pan, followed by the quail, breast side down
  • Cook the quail, without moving them, for about 4-5 minutes, then carefully flip the quail and baste very well with melted butter, spooning the butter over the breasts
  • Cook the second side for an additional 4-5 minutes, or until the quail is firm and tender
  • Rest for 5-10 minutes, then serve

 

Grilled Quail Knots

  • quail knots
  • 2 TBSP olive oil
  • Salt and pepper
  • Preheat a gas grill to high, or build a hot fire in a charcoal grill
  • Toss the quail knots with the olive oil and season with salt and pepper
  • Grill over high heat for about 3-4 minutes
  • turn the quail knots   and grill for 3-4 minutes
  • Serve immediately

 

Grilled Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Salt and pepper
  • 2 TBSP olive oil
  • Start a very hot fire in a charcoal grill or turn a gas grill to high heat.
  • Season the quail with salt and pepper or marinate
  • Brush the grill grates with a little oil
  • Place the quail, breast side down, on the grill for about 3-4 without moving them
  • Turn the quail 90 degrees and grill for another 2 minutes
  •  Flip the quail and cook for an additional 3-4 minutes
  •  Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve

 

Smoked Quail

  • 4 whole quail
  • Salt and pepper
  • Start a medium fire in a smoker (200-225 degrees) and hot smoke the quail until done
  • About 30-45 minutes.