Cook Quail in Three Different Styles

This recipe yields two servings of roasted quail that are sure to impress your dinner guests. Here's what you'll need:

• Ingredients:
• - 4 whole quail, plump and unblemished
• - 4 Tbsp (60 ml) of either butter or olive oil
• - 1 tsp (5 ml) of salt
• - 1/2 tsp (2.5 ml) of ground black pepper
• - 3 Tbsp (45 ml) of olive oil
• - 1/2 tsp (2.5 ml) of minced garlic
• - 1 tsp (5 ml) of chopped fresh thyme
• - 1 tsp (5 ml) of chopped fresh sage
• - 1 tsp (5 ml) of chopped fresh parsley
• - 1/4 cup (60 ml) of kosher salt
• - 4 cups (1 L) of either white wine or water
• - 4 bay leaves
• Before You Begin: Preparation

When shopping for quail, choose birds that are plump and free of blemishes. Look for creamy or yellow skin with a slight pink tint. Avoid purchasing quail that appears dry or has an unusual smell. Bone-in, semi-boneless, or fully boneless quail can all be used.

Store fresh quail in the refrigerator and use it within two or three days. Cover a tray or baking sheet with greaseproof wax paper or parchment paper, then place the quail on top, keeping it on the bottom shelf of the fridge. Marinating or brining the quail is optional but can help prevent the meat from drying out during cooking.

If marinating, combine olive oil, garlic, thyme, sage, and parsley in a glass bowl. Add the quail and toss to coat thoroughly. Cover with plastic wrap and refrigerate for two hours. If brining, combine wine/water, salt, and bay leaves in a saucepan and bring to a boil. Allow to cool then place the quail in a large bowl and cover with the brine. Cover with plastic wrap and refrigerate for two hours.

Bring the quail to room temperature for 30 minutes to an hour before cooking. Drain any brine or marinade and pat dry. Season the quail with salt and pepper. In a large skillet, melt butter or heat olive oil over medium-high heat. Add the quail and cook for about 4-5 minutes on each side until golden brown. Transfer to a preheated oven (375°F/190°C) and bake for an additional 15-20 minutes until cooked through.

Serve and enjoy your delicious roasted quail!