You can cook a quail using the oven, barbecue, or a simple pan to brown it on the stove. Quail meat is very lean, so in order not to run the risk of it being too dry you will not have to lose sight of it while it cooks, regardless of the cooking method chosen.
Ingrediants
Doses for 2 people
- 4 whole quails
- 60 ml of extra virgin olive oil or butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper, freshly ground
Optional marinade
- 45 ml of extra virgin olive oil
- 1/2 teaspoon of garlic, finely chopped
- 1 teaspoon of fresh thyme, chopped
- 1 teaspoon of fresh sage, chopped
- 1 teaspoon of fresh parsley, chopped
Brine Optional
- 60 g of whole sea salt
- 1 liter of white wine or water
- 4 bay leaves
Steps
Before You Begin: Preparations
Step 1. Choose plump, intact quail
When you go to the grocery store or butcher to buy them, go for the plumper ones as they have a better proportion of flesh to bone. Also make sure the leather is free from blemishes.
- The quail skin should be cream or yellowish with slight shades of pink.
- If poultry meat feels dry or smells unpleasant, buy something else.
- You can find quail whole or partially or entirely boned. For this recipe you can use whichever type you prefer.
Step 2. Cook the poultry within 2-3 days of purchase
Once home, put them in the refrigerator and prepare them as soon as possible.
Line a baking sheet or tray with parchment paper, then place the quail on top. Store them on the lowest shelf of the refrigerator to avoid the risk of meat juices dripping onto other foods and contaminating them
Step 3. If desired, season the meat with the marinade or brine
This is not a mandatory step, but since the quail meat is very lean and rather dry it is a great tactic to reduce the risk of it becoming too dry during cooking.
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Preparing the marinade and flavoring the quail is really simple:
- Mix the extra virgin olive oil, garlic, thyme, sage and parsley in a large glass bowl;
- Arrange the birds in the bowl and sprinkle them with the marinade;
- Cover the bowl with plastic wrap and place it in the refrigerator for a couple of hours.
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The brine recipe is also very simple:
- Pour the wine or water, salt and bay leaves into a small saucepan, then bring the ingredients to a boil using medium-high heat.
- Let the brine cool before using it;
- Arrange the quails in a large bowl, sprinkle them with the brine, then cover the bowl with plastic wrap and place it in the refrigerator for two hours.
Cook Quail Step 4 Step 4. Bring the meat to room temperature before cooking
Remove the quails from the refrigerator 30-60 minutes before you start cooking them. Keep them on the kitchen counter, away from other raw and cooked foods.
- Leave them on the baking sheet or in the bowl while they reach room temperature. Clean your kitchen worktop before and after placing quail on it to minimize the risk of contaminating other foods.
- During this time, you should also drain the quails from the brine or marinade and then dry them both outside and inside using kitchen paper or white paper towels. At the end, the surface of the meat should appear moist, but not soaked in liquids.
Method 1 of 3: Roasted Quail
Cook Quail Step 5 Step 1. Preheat the oven to a temperature of 180 ° C
Prepare a small baking sheet or baking dish by greasing it with a thin layer of oil.
Alternatively, you can line it with aluminum or baking paper to clean it faster at the end of preparation
Cook Quail Step 6 Step 2. Tie the legs together
Pull both of them towards the back of the quail, then bind them to stay in that position using kitchen twine.
With their legs tied, the quail will remain stable in the pan during cooking. Alternatively, you can use celery sticks or wooden skewers to keep them still while they cook
Cook Quail Step 7 Step 3. Season the quail
Sprinkle them with extra virgin olive oil or melted butter, then add salt and pepper evenly.
- Use a kitchen brush to grease the quail surface evenly. If you are undecided about which ingredient to use, know that the butter will give a more intense browning to the meat.
- While not mandatory, you can fill the cavity of the birds before roasting them in the oven. A fruit-based filling might be ideal, especially if you have fresh or dried plums available.
Cook Quail Step 8 Step 4. Bake the quails in the oven for 15-20 minutes
Place them in the baking dish with the breast facing down, then place them in the preheated oven. The cooking time required is about 15-20 minutes, in any case check that the meat is slightly firm and that the internal liquids are transparent to be sure it is ready.
If you have decided to stuff the poultry, you will need to add another 10-15 minutes to the total cooking time
Cook Quail Step 9 Step 5. Enjoy roasted quail
Remove them from the oven and let them sit for 5-10 minutes, then serve them while they are still hot.
- Consider covering the dish with aluminum foil while the meat rests, but don't seal it completely. The heat trapped inside will allow the juices to redistribute evenly within the meat's fibers.
- If you want, you can bring to the table some lemon juice, a sauce prepared with the cooking juices or another condiment of your choice and let the diners serve themselves as they wish.
Method 2 of 3: Grilled Quail
Cook Quail Step 10 Step 1. Preheat the grill
You can use a gas or charcoal barbecue, however you will need to prepare two separate areas: one with direct heat and one with indirect heat.
- If you will be using a gas barbecue, light two burners (one front and rear or one left and right) by setting them to a medium-high heat level. The central burner must remain off.
- On the other hand, if your barbecue is charcoal, place the hot embers on the right and left side, leaving the central part empty.
Cook Quail Step 11 Step 2. Grill the quail
Remove any string and remove the backbone of each quail using sturdy, sharp scissors. Use your hands to press the quail so that they are perfectly flattened.
Keep the quail flat against the grill as it cooks by inserting two skewers perpendicular to the length of the body. Both will have to skewer both legs
Cook Quail Step 12 Step 3. Season the quail
Sprinkle them with extra virgin olive oil or melted butter, then add salt and pepper evenly.
With this cooking method, the meat will acquire a beautiful golden color regardless of the seasoning used: oil or butter. The important thing is to distribute them evenly, on each side using a brush or spoon
Cook Quail Step 13 Step 4. Grill the quail on the first side
Arrange the birds breast-side down along the hot side of the barbecue. Cook them for 3-4 minutes or until the meat is evenly browned on the side exposed to heat.
At this stage, do not move or turn the quail. You have to leave them motionless if you want the meat juices to seal properly inside
Cook Quail Step 14 Step 5. Grid on the second side
Flip them over one after the other and cook them on the other side for another 3-4 minutes, so that they acquire a nice golden color on that side as well.
Also in this second phase the birds will be placed on the hottest side of the barbecue
Cook Quail Step 15 Step 6. Let the quail cook for another 10-12 minutes, but over indirect heat
Once they are well browned on both sides, you can move them to the center or the least hot part of the barbecue. Continue cooking for another 10-12 minutes or until you notice that the meat has become slightly firm and its juices transparent.
- During this third phase it is best to close the lid of the barbecue (if available) to retain the heat inside.
- While the quails cook over indirect heat, you can move or turn them freely without disturbing the cooking process.
Cook Quail Step 16 Step 7. Enjoy grilled quail
Remove them from the barbecue and let them rest for 5-10 minutes before serving.
- Transfer the birds to a serving dish and cover it with aluminum foil, but don't seal it. The heat trapped inside the foil will allow the juices to redistribute evenly within the meat's fibers.
- If you want, you can bring to the table some lemon juice, a sauce made with the cooking juices or another condiment of your choice and let the diners serve themselves as they wish.
Method 3 of 3: Sautéed Quail
Cook Quail Step 17 Step 1. Melt the butter in a heavy-bottomed pan
Before starting, make sure it can comfortably accommodate all the quails, then add the butter and let it melt over a high flame.
- Let the skillet heat up on the stove until the butter has melted. Move it from time to time to distribute the melted butter over the entire surface.
- If you are worried about eating too much fat, you can use extra virgin olive oil instead of butter. Let it heat in the pan for 30-60 seconds before starting to cook the meat. It should be hot, but not to the point where it produces smoke.
Cook Quail Step 18 Step 2. Prepare the quail
Remove the birds' backbones with a sharp, sturdy pair of kitchen scissors. Use your hands to open the quail and press the carcass so that they are perfectly flattened.
Insert two skewers perpendicular to the length of each quail's body to help them stay flat while cooking. Both will have to fix both legs
Cook Quail Step 19 Step 3. Conduct them
Sprinkle them evenly with salt and pepper on both sides.
With this cooking method there is no need to grease the meat with oil or butter as the sauce has already been placed in the pan
Cook Quail Step 20 Step 4. Brown the quail on one side
Place them in the hot skillet with the breast side down, then cook them for 4-5 minutes or until they are golden brown on that side.
At this stage it is best not to move and not to turn the quails. Leave them almost undisturbed to obtain a correct browning
Cook Quail Step 21 Step 5. Turn them over to the other side and continue cooking
Flip them over using cooking tongs, then cook on the side of the back for another 4-5 minutes or so or until the meat is tender and firm. Meat juices can also help you understand if the degree of browning is correct, check that they have become transparent before turning off the heat.
- Immediately after turning the quails, sprinkle them with the hot butter or oil from the bottom of the pan.
- Do not move or turn the meat during this second cooking phase. If you want, you can sprinkle it frequently with butter or oil to keep it from drying out too much.
Cook Quail Step 22 Step 6. Enjoy the quail
Transfer them to a serving dish, then sprinkle them with the cooking juices left in the pan. Let them rest for 5-10 minutes before serving them on the table.
- Cover them with aluminum foil while they rest on the plate, but don't seal them. The heat trapped inside the foil will allow the juices to redistribute evenly within the meat fibers, while also preventing it from cooling too much.
- Serve the meat with its cooking liquids or make a separate sauce. Quail also goes perfectly with the tart taste of lemon juice.
