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Roast quail #7750107 02/19/20 01:45 PM
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Tony_EndeavorKennels Offline OP
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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.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: Appetizer, Main CourseCuisine: AmericanKeyword: easy, quail Servings: 2 people Calories: 419kcal Author: Hank Shaw
Ingredients
OPTIONAL BRINE
1/4 cup kosher salt
1 quart water
2 bay leaves
QUAIL
4 whole plucked quail
Lard, butter or olive oil
Salt
2 celery sticks (optional)
Black pepper
Lemon wedges (optional)
Instructions
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.
Notes
I include a brining step here if you like brining. If you do brine your quail, they will be more tender and you can cook them a few minutes longer -- but you run the risk of them becoming too salty. Don't brine too long! If you don't brine, the meat will have a nicer texture, but you have less room for error when you roast them.


Tony Miller
Endeavor Kennels
(405)206-4173
www.endeavorkennels.com
Re: Roast quail [Re: Tony_EndeavorKennels] #7750214 02/19/20 02:35 PM
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sounds pretty simple ...


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Re: Roast quail [Re: Tony_EndeavorKennels] #7750362 02/19/20 04:34 PM
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bill oxner Online Content
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Looks great. I always chicken fry mine.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Roast quail [Re: bill oxner] #7750432 02/19/20 05:39 PM
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Originally Posted by bill oxner
Looks great. I always chicken fry mine.

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