Top 10 Exquisite Quail Recipes (2024)

Those tiny birds pack in big flavors! Quail has been a delicacy in many countries for thousands of years possibly more than chicken!

Quail comes in various sizes and flavors and if you can get your hands on them, try mountain quail for the optimum flavor. These gamey birds are both best enjoyed as starters or light meals and have many variables regards to how to cook them.

Slow-cooked or indeed quickly roasted on the bone. The tiny bones can easily be chewed and one can experiment greatly with what garnish to use.

1. Roasted Quail

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Simply and possibly the most popular way to cook them. Butter will work best while trying to brown the bird however olive oil will work as well for the healthy conscient. After cooking to your desired ways, take them out of the oven and blow torch the skin to further add crispiness without being afraid of drying out the meat itself. Delightful like a roasted farmed chicken yet so much subtler in flavor.

2. Rainier Cherry & Maple Glazed Bandera Quail

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Bandera quail is from Bandera, Texas. A place which is known among world-class chefs and the public, not for beef but for its exceptionally high quality and affordable quail meat. The addition of the sweet and slightly tart cherries adds a unique flavor to this winning dish. Beautiful with maple syrup and accompanied by a goats’ cheese polenta.

3. Portuguese Quail

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Portuguese quail with predominantly smoked paprika and cumin – what a winning dish. The bird is rubbed with all the mixed herbs and spices then simply roasted in the oven. Quick and easy for those without the time on their hands but yet who wish to make an excellent dish at the end of their busy day.

4. Hot Fried Quail

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Bringing you a little Mexican twist as who doesn’t enjoy a good Jalapeno kick? This recipe feels like fancy, spicy, sweet chili hot chicken wings but trusts us, with so much more satisfaction in the mouth. Perfect for dinner dates or a party with your friends showing off that chicken isn’t the only thing one can cook and enjoy! Garnish with freshly cut jalapenos peppers, a dash of salt, and get stuck in. Great fun for children too, just without the chili element!

5. Asian Grilled Quail

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Are you the type who enjoys big bold flavors? A lover of Asian food? This is definitely your thing. Spicy garlic sauce, hoisin sauce, honey for the glazing aspect, and ginger make this one of our top favorites. This recipe is great fun and rather easy to obtain as most ingredients are mixed in a big bowl altogether to thereafter rub the quail well enough for flavors to really penetrate through. If you can, marinate for a couple of hours before cooking.

6. Braised Quail on Fennel and Carrot Salad Nest

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Something very different here which really does tick all the boxes. Quail braised in pancetta then served on a nest of steamed vegetables, shallots, and spumante. A welcomed difference from traditionally roasting the bird is to cook it in a pressure cooker to really keep all that beautiful moisture inside making the meat nice and juicy. This dish does require some skills, but if you fancy yourself a bit of a TV chef, then definitely give it a go. Superb flavors when well executed.

7. BBQ Quail Skewers Wrapped in Pancetta

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Ever been to Australia and eaten BBQ ribs? Brilliant, weren’t they? However, you’ll find here something a little different – BBQ quail skewers wrapped in pancetta with sage. And true to the roots with a no-nonsense approach, this is best enjoyed as a BBQ style within the outdoors whether down under or not, with an ice-cold beer. You’ll amaze your friends and get them to talk for years to come. Quick and easy to do. A perfect icebreaker.

8. Pan Cooked Vietnamese Quail

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Vietnamese food…ever wondered the street of Vietnam and stopped by one of those tiny little kiosks by the street at random? Well, this is kind of it. Surprisingly easy to make however some ingredients you might not have handy within the comfort of your home so a short trip to the nearest Asian market would be in order. The main ingredients being Soya sauce, ginger, and Thai basil leaves. A very chefy dish to make and serve to your guests. The quail’s subtle flavors are perfect for the margination.

9. Grilled Honey-Lacquered Quail

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Created by one of the Top Chefs rocking in the Atlanta restaurant scene is this Honey Lacquered Quail Recipe. The honey and garlic confit will give you a smell like toasted rice in your kitchen, and when the flowers of the honey will start developing the aromas you can find yourself in blooming fields. Glazing the grilled quails with this mixture is a revolutionary flavor discovery.

10. Roasted Quails With Cherry and Shiraz Wine Sauce

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Wine lovers this is right down your street. In this recipe, it will be highly recommended to use Shiraz, Australian, or South African. Bags of flavor without heavy tannins. And yes, the wine quality does matter so beware. You have a beautiful bird that merits beautiful wine and ingredients. Half of the cooking lies within their quality. Adding honey adds to the dish being bittersweet with a lovely glaze finish. Quick enough to make, plate, and serve. Naturally, serve alongside a nice Shiraz! Really reduce down your sauce so it sticks to the back of the spoon.

Top 10 Exquisite Quail Recipes (2024)


Which cooking method is best for quail? ›

The easiest way to cook them is in a basket (like one used to cook fish) or skewered like shrimp. Pre-heat grill to a medium-high heat. Grill the legs on one side for about 3-5 minutes then flip and cook for another 3-5 minutes.

What flavors go well with quail? ›

When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and sautéed spinach. Add a wedge of crispy polenta or some herb-roasted potatoes and you have a sweet and savory main course.

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 are the disadvantages of quail meat? ›

A high intake of protein is not suitable for your health. Always seek advice from a physician if you want to consume Quail meat frequently. Quail meat should not be consumed by those who suffer from knee joint discomfort or joint pain, also known as inflammation of the knee.

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%)
  • Lone Star Game Bird Starter-Grower Crumbles (28%)
Apr 23, 2019

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.

What do you soak quail in? ›

One of the best ways to do southern-fried grouse or quail is to soak them in buttermilk. The thick, fat-rich milk helps to tenderize the meat and maintain moisture. It also serves as an excellent compound to hold the dredged coating before cooking. Soak birds for 24 to 48 hours.

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.

Why is quail a delicacy? ›

Although quail may be small, they contain plenty of nutrients that can make them even more compelling. They have more protein and less fat than chicken and have many important vitamins and minerals.

What cultures eat quail? ›

The common quail is also part of Polish, Maltese, Italian, Mexican, Spanish, and Indian cuisine. Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.

What tastes better chicken or quail? ›

I make quail pretty regularly and I love it. It does have a stronger, more flavorful meat than chicken - especially plain old grocery store chicken.

How long does it take for a quail to cook? ›

Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process. Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

How do you tenderize quail? ›

Soaking the quail in buttermilk overnight not only adds flavor, but also acts as a tenderizer. I use garlic and paprika to enhance this simple marinade and give the meat a more appetizing color.

Can quail be cooked medium rare? ›

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.

Does quail meat taste better than chicken? ›

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.

What is Gordon Ramsay's cooking style? ›

Now in its 23rd year of holding three Michelin stars, Gordon Ramsay's flagship restaurant provides elegant modern French cuisine using the finest seasonal ingredients and employing both classic and modern techniques.

Does quail have to be fully cooked? ›

What's great about quail is that it's one of the easiest birds to cook. You have to try really hard to mess them up. In classic French cooking, they're often served with the meat still pink, but that meat, like duck, remains delicious even when it's fully cooked through.

Is fried quail good to eat? ›

And if there is anything more fun to eat than fried chicken, it's fried quail. They taste more or less like chicken (especially when fried), and because they are smaller, it's basically a party when a big bowl of them comes out to the table.

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