ROAST QUAIL
This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 9
Steps:
- If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
- Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
- When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
- Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
- When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.
Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
BAKED QUAIL
This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.
Provided by Bone Man
Categories Quail
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 325-degrees F.
- If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
- Lightly rub all the quail, inside and out with the seasoned salt.
- In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
- Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
- Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
- 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.
ROASTED QUAIL WITH WILD MUSHROOMS
Provided by Anne Stiles Quatrano
Categories Food Processor Mushroom Poultry Sauté Dinner Quail Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
- In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
- In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
- Preheat the oven to 325°F. Season the quail inside and out with salt.
- Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
- Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
CHINESE ROASTED QUAIL
Juicy, tender quail your whole family will enjoy. Double the recipe as they will surely ask for seconds and thirds! Serve with jasmine rice or a crisp green salad with a tangy vinaigrette dressing.
Provided by The D Family
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
- Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 360.3 calories, Carbohydrate 9.9 g, Cholesterol 124.3 mg, Fat 19.8 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 5.5 g, Sodium 2000.2 mg, Sugar 6.8 g
ROASTED POMEGRANATE QUAIL
The sweet, sour, fruity notes of pomegranate molasses combined with orange juice, lemon zest and spices, all complement the quail beautifully in this tasty dish. It not only tastes delicious, it looks impressive too, and is actually very easy to make. It is pictured here with my Cypriot Salad which is a great accompaniment to the Roasted Pomegranate Quail. This is a wonderful dish for entertaining your family and friends. I just love these easy recipes that look like you've been in the kitchen all day! I've also included some helpful tips on how to cook quail.
Provided by Katrina | Katy's Food Finds
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Place all the marinade ingredients into a bowl or jug and mix to combine.
- Pat dry the quail with paper towels to remove any moisture. Make sure the quail are completely defrosted with no icy bits inside the cavity.Cut off the neck piece if it is still attached. Keep it though as it can be roasted along with the quail in the oven dish to flavour the juices.If you are cooking the Quail straight away: Put the quail into a heavy based oven dish that is just large enough to fit them snugly (see photos). If there is too much space around the birds the juices and marinade that gather in the base of the dish during the cooking time will burn.Pour half the marinade over the quail and using clean or gloved hands, massage the marinade into the quail. Set the quail aside in the dish for 30 minutes. Preheat the oven to 200°C.If you are cooking the Quail later in the day: Marinate the quail as above but instead of leaving on the bench for 30 minutes, cover the quail and place in the refrigerator. Remove the quail from the fridge 30 minutes prior to cooking and preheat the oven to 200°C.
- Put the quail into the oven for 10 minutes. Remove from the oven and increase the oven temperature to 230°C. Baste the Quail with the remaining marinade using a brush. Place back into the oven making sure you have rotated the dish so the quail cooks evenly. Cook for a further 10 minutes - now depending on the size of your quail, it could be ready earlier if your quail is smaller, so check it at the 17-18 minute mark for smaller birds. Larger quail can take 20-25 minutes, depending on how you like your quail cooked. It is recommended that they be cooked to a pale pink - up to you.During this final cooking time, keep a close eye on the quail and rotate the dish 1 or 2 more times and baste with the juices at the same time. This will give you a great colour on the skin. If you are finding that the skin is colouring up too quickly, drape a piece of tin foil over the top until its ready.
- When the quail is ready, remove from the oven and allow the quail to rest in the dish for 10 minutes, tented with tin foil. After resting, remove the quail and place on a serving dish. Pour all the juices into a jug and spoon off any oil. This jus is delicious served alongside the Quail. I drizzle it all over the Quail and Cypriot Grain Salad (if making).Optional: sprinkle a few pomegranate seeds over the Quail.Note: Depending on the size of your quails, you might find you need 2 per person if they are smaller.
Nutrition Facts : Calories 346 kcal, Carbohydrate 18 g, Protein 22 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 647 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SWEET & STICKY ROAST QUAIL
Za'atar, a Lebanese herb mix, is available at larger supermarkets and speciality shops. You can easily make it by crushing dried thyme and marjoram using a pestle and mortar, then stirring through some sesame seeds.
Provided by Andy Harris
Categories Mains Jamie Magazine Game Dinner Party Sunday lunch
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the marinade ingredients in a very large bowl and mix well.
- Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 200ºC/gas 6.
- Place the quail in a small roasting tin, pour over the marinade and roast for 20 to 30 minutes, basting occasionally with the marinade, until golden brown and cooked through - if you find the quail are browning unevenly, move them around in the tin during cooking.
- Just before they're ready, sprinkle the za'atar over the quail and return them to the oven until done.
- Cut or tear the flatbread into wedges, then arrange on a large platter. Separate the little gem leaves and scatter on top along with the rocket leaves.
- Place the quail on the bread and lettuce, then drizzle over the remaining marinade from the roasting tin. Great with a green salad and crusty bread.
Nutrition Facts : Calories 984 calories, Fat 53.2 g fat, SaturatedFat 13.3 g saturated fat, Protein 75.6 g protein, Carbohydrate 51.5 g carbohydrate, Sugar 11.6 g sugar, Sodium 1.8 g salt, Fiber 8.2 g fibre
EASY PAN FRIED CAST IRON QUAIL
EatSimpleFood.com This simple and quick cast iron pan fried and roasted quail recipe cooks in minutes. The best way to cook quail is fast because it is so small and lean.
Provided by beckie
Categories Main Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Dry the quail with a paper towel and salt and pepper.
- Truss (tie together) the legs to keep it presentable and to cook more evenly. (This is an optional step).
- Preheat skillet to high heat and add enough oil to lightly coat the bottom of the pan. When hot, add the birds breast side down. Sear ~ 4-5 minutes or until golden brown, flip and place in oven.
- Cook quail in the oven ~10 minutes or until internal temperature of the quail reaches 165F.
- Add salt to taste and serve with Roasted Brussels Sprouts. Happy Eating! Beckie
Nutrition Facts : ServingSize 2 each, Calories 276 calories, Sugar 0 g, Sodium 675.2 mg, Fat 11.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 40 g, Cholesterol 128.8 mg
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
ROASTED QUAIL
Crispy, a bite of meat, very satisfying!
Provided by petrus
Time 2h
Yield 2
Number Of Ingredients 12
Steps:
- Finely chop green onions and garlic.
- Open the quail, remove the internal organs, cut off the head and claws, and rinse.
- Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt in a large bowl.
- Grab and mix evenly, cover with plastic wrap, and refrigerate for at least 2 hours to fully marinate and taste.
- The marinated quails are placed on a grilling net, and the skins are lightly dried. You can also use a fan to blow dry or wipe dry with kitchen paper.
- Brush both sides of the quail with a layer of oil, put it in the preheated oven, heat up and down at 200°C, turn on the hot air mode, bake for 10 minutes, take out one side, and continue to bake for 5 minutes.
- Take out the quail again, brush both sides with a thin layer of honey water, then with the skin facing up, continue to bake for 5-8 minutes, and it will be out after the color is even.
- It's out
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- Combine all ingredients, excluding quail and vegetable oil, in large heavy-duty zip-top plastic bag and add quail. Seal, and chill 30 minutes, turning occasionally.
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- Clip kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity if desired.
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- Put the quails to soak in water and vinegar , then dry them. Prepare a marinade of the vegetable broth, 1/2 cup white wine , black pepper and 2 tablespoons of oil, which have boiled for 10 minutes in a container on the stove.
- Leave it to cool slightly and soak the quails in it for 3 hours. Grease a baking tray and put the quails in. On each buttered quail, put a few pieces of bacon. Top with the remaining wine and a bit of the marinade and sprinkle with spices to taste.
- Cover the tray with foil and put it to bake in a moderately heated oven. Finally, remove the foil and bake finished to a nice tan.
4 WAYS TO FEED QUAIL - WIKIHOW
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88% (77)Views 202KEstimated Reading Time 6 minsPublished 2015-05-10
- Providing Basic Food and Water Purchase high-quality quail feed from a feed store or from online. Unlike other fowl, quail cannot eat low-quality feed without sacrificing health.
- Providing Supplemental Food Offer some fruit and vegetables. About 20% of a quail's diet will consist of vegetables, fruits, leaves and other roughage compose.
- Feeding Through Different Life Stages Feed chicks a starter soon after hatching until they are 6-8 weeks old. Chicks need plenty of protein, which is found in the starter feeds.
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