Quail Cooking Instructions

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.