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Quail Recipes

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6 quail
1 tsp. salt
1/2 tsp. pepper
2 sticks butter
2 cups heavy cream
1/4 tsp. oregano
1/2 cup toasted bread crumbs

Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4-6 servings.
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Pick, draw, and singe the birds. Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and basteoccasionally while they are roasting. If they are large birds, they will require about 1/2 hour to cook. when they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little hot water, and the juice of 1/2 lemon to the fat in the pan, stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with a wedge of lemon or currant or grape jelly. On the same plate, serve mushrooms as follows:

Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.
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Dry pick quail.
Clean and wipe thoroughly.
Salt and pepper and dredge with flour. fry quail in hot fat and brown quickly.
Cover tightly and reduce heat.
Cook slowly until tender, turning the quail occasionally.
Serve on hot platter garnished with thin slices of lemon and sprig of parsley.
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Quail In Red Wine In reply to
6 quail, cleaned
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained

Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired; stir in orange juice. Heat thoroughly. Yields: 6 servings.
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30 quail, cleaned
All-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
Dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside.

Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan.

Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt. Yields: 15 servings.
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Quail Magnificent In reply to
6 quail, cleaned
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup all-purpose flour
Vegetable oil
2 1/2 cups chicken broth
1/4 tsp ground cinnamon
1/2 tsp poultry seasoning
1 tbsp plus 1 tsp. molasses
1 clove garlic, pressed
1 tsp lemon juice
4 med. carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/4 lb. fresh mushrooms
2 green onions
1/2 cup dry sherry

Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a larg, heavy skillet. Remove quail and drain off oil; return quail to skillet.

Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yields: 3 servings.
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BBQ Quail with Honey-mustard Dressing In reply to
8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.
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BBQ Quail on Red Dragon Fruit with Balsamic Onions In reply to
4 De boned quail
1 Dragon fruit (peeled & diced)
16 Cocktail onions
100ml Balsamic vinegar
40 ml Olive oil


Season quail generously with salt, pepper and a drizzle of olive oil. Place quail skin side down on a preheated char grill, turning over after about 2 minutes.
In a hot frying pan sauté the cocktail onions until tender, deglaze with balsamic vinegar, olive oil and set aside.
When both the quails and onions are ready place precut dragon fruit on a serving plate, cut quail in ½ and position on the fruit. Spoon onions over and drizzle the dish with a little balsamic vinegar and olive oil dressing.
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BBQ Quail with Honey Grilled Eggplant & Proscuitto-Wrapped Asparagus Stack In reply to

(Per person)

1 Quail
5 slices Eggplant
5 spears Asparagus
2.5 slices Proscuitto

100ml Olive oil
1 Clove garlic, crushed
1 tblspn Red vinegar
1 tblspn Honey
Salt to taste
Pepper to taste

Recipe Steps

Split the quail down the back & remove the spine & rib cage.
Marinate with lemon, garlic, olive oil, salt & pepper.

Slice the eggplant into 1 cm discs and rub with olive oil, garlic, salt & pepper
Cut the very ends off the asparagus and wrap in the proscuitto.
Place 5 sticks on each skewer, rub a little with olive oil.

Place the quail on a flat grill and cook for 8 minutes on each side. Finish off on the grill.

Place the eggplant on the flat grill till cooked & golden on both sides.
Bring the honey & vinegar to the boil, place the cooked eggplant in a bowl & pour over the dressing along with a little olive oil.
Set aside.
Grill the asparagus & proscuitto on the flat grill till cooked.
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BBQ quail with pistachio pesto In reply to
Serves 4

4 medium sized quail, butterflied
50ml pomegranate molasses
50ml olive oil
1 tspn ras el hanout*
150g roasted and shelled fresh pistachios
1 clove garlic
½ lime, zest and juice
1 bunch flat leaf parsley chopped
¼ bunch mint chopped
1 tbsp orange blossom water
1 tbsp water
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
*a Moroccan spice mix, found at Middle Eastern grocery stores

Combine oil, pomegranate molasses and ras el hanout and brush over quail. Allow to marinate for up to 8 hours on metal skewers or wooden skewers that have been soaked in water for ten minutes.
In food processor or mortar and pestle, grind pistachios and garlic with a little sea salt, remove.
Pound lime zest, parsley and mint again with a little salt and mix with nut mixture and remaining ingredients.
BBQ quail for two to three minutes on each side, (quail should be served pink in the middle) and serve with pesto and flat bread on the side.
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Barbecue quail In reply to
1-2 quails per person, approximately 200 g (7 oz) each, cut through the backbone and pushed flat
2 tbsp olive oil
Salt and freshly ground black pepper

Rub quails all over with olive oil and salt and pepper. Place onto a hot barbecue. Cook for 5 minutes, rotating as required.Turn over, baste lightly and cook for a further 5 minutes, rotating as required. Allow the quail to rest in a cool part of the barbecue for 2-3 minutes before cutting in half along the breastbone to serve.
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Bbq Quail Over Andouille Pudding In reply to
2 tablespoons vegetable oil
1 pound andouille sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
Freshly ground black pepper
2 tablespoons chopped garlic
5 eggs
1 cup heavy cream
3 cups milk
8 ounces grated white cheddar cheese
1/2 cup green onions, chopped
8 cups 1-inch cubed white bread
12 to 16 farm-raised quails, wings clipped and split down the breast bone
1 recipe of Sweet Barbecue Sauce
1 recipe of Warm Haricots Verts Relish
1 tablespoon finely chopped fresh parsley

Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees F. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley.

Yield: 6 servings
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Barbecued Quail 3 In reply to
Makes 2 servings


1 cup scallions, finely chopped
1/4 cup honey
2 tablespoons Worcestershire sauce
4 large cloves of garlic, minced
1 tablespoon dry mustard
2 teaspoons Ancho chile powder
1 cup Chablis
sea salt and fresh ground black peppercorns
4 each 4-5 ounce semi-boneless quail


Combine all ingredients except the quail and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.

Place the quail in a non-reactive baking dish and pour about 2/3 of the sauce over them. Reserve the rest for basting while grilling.

Marinate for about 30 minutes at room temperature and then grill for about 3-4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced.

Remember to baste a couple times while grilling. Serve at once.
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Grilled Quail With Jalapeno Plum Sauce In reply to

8 each quail, semi-boneless
2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed )
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced


In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.

Brush both sides of the quail lightly with soybean oil and place them, breast side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast side up and baste liberally with Jalapeno Plum Sauce. Don't be afraid of the sauce being too spicy as most of the heat from the jalapeno comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes depending on your grill.

Serve them hot off the grill with a ramiken of the sauce on the side,a nice portion of saffron or curried rice and three slices of fresh plums fanned out with a sprig of parsley for garnish.
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BBQ quail with grilled polenta In reply to

2 litres (8 cups) water
2 teaspoon sea salt
2 cup polenta
1 cup parmesan
80g butter
4 whole quail
2 sprigs rosemary
2 garlic cloves
½ teaspoon black peppercorns
1 teaspoon dried chilli
¼ cup olive oil
zest of half a lemon
juice of ½ a lemon
¼ cup (60ml) olive oil
salt and pepper
1 cup baby rocket


In a medium saucepan bring water and salt to the boil. Add polenta in a constant stream whisking vigorously until the mixture starts to the boil. Continue whisking for 2-3 minutes then switch to a wooden spoon. When it reaches a porridge-like consistency, cover with lid and cook on a very low heat stirring frequently. Cook for 30 minutes. Once polenta is cooked stir in butter and parmesan. Tip into a lightly greased shallow baking dish, smooth the surface and allow it to cool and set.

Meanwhile with a pair of scissors cut along each side of the back bone of each quail; set aside.

In a pestle and mortar, bash rosemary, garlic, black pepper and dried chilli to a coarse paste; stir in olive oil and lemon zest. Add to prepared quail, toss and leave covered to marinade for 30 minutes.

When polenta is cold, cut it into wedges with a wet knife. Lightly oil the wedges. Place on hot BBQ flat plate; grill until golden crust has formed. At the same time cook marinated quail on hot char-grill.

Mix lemon juice with olive oil, salt and pepper; toss with rocket. Serve with quail and grilled polenta.
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Barbecued Quail with Herbes de Provence and Anchoïade In reply to
Serves 4 as an appetizer, or 2 as a main course

4 quail
2 garlic cloves, crushed
1 tablespoon dried herbes de Provence, crumbled to a rough powder
Juice of 1/2 lemon
Extra virgin olive oil
Salt and freshly ground black pepper
To serve:
4 tablespoons Anchoïade
4 tablespoons extra virgin olive oil
Lemon juice
Spatchcock the quails. Rub the crushed garlic over them and sprinkle with the herbes de Provence, salt, and pepper. Squeeze the lemon juice over them and rub it in. Leave, covered, for a couple of hours.
Thin the anchoïade with the olive oil and a squeeze of lemon juice, and reserve.

Preheat the broiler or a barbecue grill. Brush the quail with olive oil. Broil or barbecue them close to the heat for about 7 to 8 minutes on the skin side and then turn them over and give them another 5 minutes on the other side. Alternatively, you can place them skin-side down on a grill-pan and pan broil for about 4 minutes until the skin is well browned. Turn them over, reduce the heat slightly, and give them 5 minutes on the bony side until they are cooked through.

Serve immediately with the anchoïade. Make sure they are still piping hot (being so small, quails lose heat fairly quickly) allowing two per person for a main course or one per person for a first course. Don't forget to provide plenty of fresh napkins and finger bowls because the only remotely sensible way to eat quails is with your fingers.

AnchoÏade - Anchovy and garlic sauce

The word pungent might have been invented to describe this dramatic anchovy and garlic sauce from Provence. It is not for the faint hearted, but if you like the salty taste of anchovies and have a bit of a penchant for garlic, you'll love it. After all, it only takes a couple of minutes to whip up.

Though it is more traditionally served spread on toast or on bread that is then baked in the oven, sometimes, it is served with a selection of crudités-sticks of raw vegetables. It's a welcome development. I find the combination of anchoïade and sweet cherry tomato totally irresistible, and the natural fresh sweetness of other raw vegetables makes an excellent counterbalance to the pungency of the anchoïade.

Though the quantity produced here may at first seem small, the intensity of flavors means that it goes a long way. If you have some left over, mix a spoonful or two with more olive oil and red wine vinegar to make a dressing for broiled, skinned peppers, or try it on other salads, too. Perhaps more surprisingly, it is also very good with lamb - smear it thinly over fat chops, leave to absorb the flavors for a few hours and then broil. I've also stirred a little into mayonnaise to give it an extra lift.

Serves 8-10

2 oz canned anchovy fillets, roughly chopped
4 garlic cloves, roughly chopped
2 shallots, roughly chopped
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley
2/3 cup extra virgin olive oil
Freshly ground black pepper
To serve:

Slices of baguette, or good country bread and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of red, yellow or green pepper, cherry tomatoes on cocktail sticks, etc.

To make the anchoïade, put all the ingredients except the olive oil in a food processor and start the blades going. Pour the olive oil in, in a steady stream, to form a thick cream. And that's it. If you don't have a processor, get a good, sharp knife, mix all the solid ingredients and chop away dedicatedly until they are virtually reduced to a purée. Place in a bowl and whisk in the olive oil. For serving, you have several choices: you can either toast the bread and serve it warm for people to slather the anchoïade on, or, you can spread the anchoïade on the bread, place on a generously oiled baking sheet and bake for about 10 minutes in a hot oven (around 400°F). You can offer a selection of crudités (raw vegetables) as well, to dip into the anchoïade. Or you can serve the bread untoasted, cut into strips for dipping, with the selection of vegetables. Or you can dispense with bread altogether and just serve the crudités. It's entirely up to you.
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moroccan bbq quail,potato apple hash, citrus salad, natural jus In reply to
Yield-4 Appetizer portions

quail preparation
4 fresh quail, remove skin, legs

20 grams hazelnut oil

Kosher salt to taste

White pepper to taste

2 Juniper berries, minced

Fresh thyme, picked, minced

60 ml Apple cider

30 ml Marsala Wine

20 ml Honey

1. Butcher quail, removing the wings, skin and legs.
2. Combine all ingredients and pour over quail, don't season until needed.

potato hash
90 grams yellow onion, peeled, minced

90 grams smoked bacon, brunoise

2 cloves garlic, peeled, minced

10 leaves fresh sage, picked, minced

60 grams rutabagas, small dice

60 grams sweet potato, small dice, roasted

90 grams yukon gold potato, small dice

60 grams granny smith apple, brunoise

60 grams chorizo sausage, brunoise

30 grams glace de viande

60 ml apple cider vinegar

45 ml apple cider

60 ml rich poultry stock

Kosher salt to taste

White pepper to taste
1. Sauté bacon until crisps, once caramelized add onion, garlic and rutabaga.
2. Slowly caramelize above until items break down and become soft. Add sage.
3. Add roasted sweet potato, Yukon gold, chorizo and apples. Sauté until tender.
4. Add glace de viande, apple cider, cider vinegar and poultry stock.
5. Simmer to allow starch from the potato thicken and remove from heat. Some will break down and other hold their shape to create texture and mouth feel.

moroccan barbecue sauce
240 ml honey

180 ml rice wine vinegar

120 ml soy sauce

60 ml sweet soy

120 ml ketchup

1 lime, juiced

1 cinnamon stick

2 star anise

10 grams sambale

2 cardamom

5 grams coriander

5 grams black peppercorn

10 grams fresh ginger

5 grams cloves

5 grams mace

10 grams orange marmalade

10 grams orange zest, pith removed

1. Combine above ingredients and reduce by 2/3 over very low heat.
2. Brush the sauce pot with wet pastry brush as the sauce reduces. This prevents caramelization that will affect the flavor the sauce.
3. Reduction should take more that 2 hours.

citrus Salad
.5 blood orange, 6 sections

.5 limes, 4 sections

.5 orange, 8 sections

.5 lemon, 4 section

10 grams pomegranate seeds

20 grams acacia honey

5 grams fresh lavend
Toss together and marinate for 15 minutes

4 quail egg, soft poached

4 potato chip, baked with herb

80 ml natural jus

4 cresh chives

1. Heat skillet with duck fat. While heating dry quail breast from brine and season.
2. Sauté quickly (one minute on each side) allowing the sugar in the marinade to caramelize in the pan. Remove from pan brush with BBQ and hold while plating.
3. Taste the hash and adjust season if needed, portion warm mixture in round ring mold (60 gram) portion in center of the plate.
4. Place quail breasts on top of prepared hash, overlapped lightly.
5. Portion small amount of citrus salad on quail, allowing the juices to glaze the breast and run into the hash.
6. Place warm quail egg on top of citrus, garnish with chive and potato chip.
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Quail With Indian Spices In reply to
4 quail
1 teaspoon chopped garlic
1 teaspoon salt
1 teaspoon finely grated ginger
1 tablespoon oil
3 tablespoons natural yoghurt
3 teaspoons ground coriander
2 teaspoons rice flour (*)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/2 teaspoon chili powder

Using scissors or poultry shears, split the quail down the backbone and open out flat
Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
Remove from the marinade, reserving it.
Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
Cook until the quail are brown and crisp.
*toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice cruncy coating.
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Five Spice Grilled Quail In reply to
8 (5 ounce) quail
vegetable oil
1/3 cup dry sherry
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons light brown sugar
1 1/2 teaspoons five-spice powder
Seasoning blend
1 teaspoon five-spice powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

To make the marinade: In a small bowl, mix together all the marinated ingredients.
Put the quail in a large heavy-duty plastic zip-top bag.
Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
Press the air out of the bag and seal tightly.
Shake gently to distribute the marinade.
Refrigerate 1-8 hours and turn occasionally.
Take the quail out of the bag and throw away marinade.
Pat quail dry with paper towels.
Lightly brush the quail with vegetable oil.
In a small bowl, add all the seasoning blend ingredients; stir to combine.
Sprinkle seasoning blend over quail.
Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
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Iowa Grilled Breakfast Quail In reply to
1/2 cup butter or margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
8 quail, cleaned
8 slices bacon

Combine butter, garlic powder, and salt; brush on all sides of quail.
Wrap 1 slice bacon around each quail; secure with wooden picks.
Grill quail over hot coals 45 to 50 minutes or until done, turning once.
Remove wooden picks, and serve immediately.
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Bacon Wrapped BBQ Quail In reply to
Marinate birds in Italian salad dressing overnight.

Pat dry bird then season with paprika, ground sage, garlic powder, salt and pepper.Wrap each bird with bacon slices. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes.

8 Quail
1-pound bacon
1/2 cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
1/2 teaspoon garlic powder
Salt and pepper to taste
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