Recipe for Roasted Quail, a Quick and Delicious Main Course!

Quail, when roasted, makes for a remarkably simple and delicious meal. If you enjoy hunting or just really like good meat, you'll really enjoy this dish. Juicy, flavorful, and incredibly simple to cook, this little bird is a must-try. We highly recommend roasted quail, which you should try if you

Quail, when roasted, makes for a remarkably simple and delicious meal. If you enjoy hunting or just really like good meat, you'll really enjoy this dish. Juicy, flavorful, and incredibly simple to cook, this little bird is a must-try. We highly recommend roasted quail, which you should try if you haven't already.

Quail cooked in a cast-iron skillet.

The best of both worlds (and a culinary delight) is roasted quail. At our house, we roast a whole bird in a cast-iron skillet for each diner.

This is a simple and delicious recipe for quail that you have to try if you're a quail hunter or just a home cook who enjoys game birds. Tossing this bird in the oven will only take a few minutes.

Square image of roasted quail in a cast iron pan with parsley. Quail are small birds that resemble chicken but have an even better flavor when roasted. Jump to:

A List of Roasted Quail Ingredients

Perfect roasted quail can be made with very little effort. You'll need only 3 commonplace items.

Tall image showing ingredients needed for roasted quail.
  • You'll need four whole quails (about a pound) to make this dish.
  • Half a tablespoon of extra virgin olive oil Extra-virgin olive oil (EVOO) is recommended for the best flavor and health benefits.
  • Seasoning for the chicken, either half a teaspoon of my easy poultry seasoning or the seasoning blend of your choice

Note: For full ingredient lists, measurements, and cooking instructions, as well as helpful hints, download our free recipe card by clicking here! *

Recipe for Roasted Quail

Since quail is such a fast cooker, this recipe requires minimal supervision. A cast-iron skillet or baking dish, a basting brush, and some measuring spoons are all you need to get started.

I got 4 quails ready, one for each eater. You can always make more, but doing so will require using a second pan or working in stages.

Process image 1 showing trussed and seasoned quail. Process image 2 showing trussed and seasoned quail in a cast iron pan before roasting.
  1. Prep Lightly grease a cast-iron skillet or baking dish and place it in a preheated 400°F (205°C) oven.
  2. Season After drying them off, season 1 pound of whole quails with 1/2 teaspoon of poultry seasoning and 1 tablespoon of olive oil.
  3. Roast Place the quail in an ovenproof dish and bake. To cook the quail, put it in a preheated oven for 25-30 minutes.
  4. Rest Rest the quail for 5 minutes on a tray, plate, or cutting board before serving.

Add some greens and a hearty carb to your meal. Roasted red potatoes and brussels sprouts with balsamic would be delicious. Enjoy

Notes on the Recipes and Helpful Hints from Angela

  • At an internal temperature of 145 degrees Fahrenheit (62 degrees Celsius), quail is considered medium-rare. The majority of chefs and meat eaters agree that this is the ideal serving temperature. Quail should be cooked to an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius), according to the Centers for Disease Control and Prevention. Although some diners prefer their quail cooked to an even higher temperature (up to 180 degrees Fahrenheit or 82 degrees Celsius for very well done)  
  • Refrigerating roasted quail in an airtight container for up to 2 days is the best way to preserve any leftovers. It can be frozen for up to two months if stored in an airtight container or strong freezer bag.
  • Place the quail in a baking dish with a splash of broth or water and cover with foil. Reheat in a preheated oven at 300°F (150°C) for 15-20 minutes, depending on the size of the quail, until the internal temperature reaches 165°F (75°C).

Asking, "What Does Quail Taste Like?"

Quail is commonly compared to a hybrid of a duck and a chicken due to its dark meat. Slightly gamey, tender, and mild in flavor. In contrast to their more gamey wild counterparts, quail raised in a controlled environment will taste more like chicken.

When Should Quail Be Pink?

As a result of its size and leanness, quail can easily become overcooked and tough. Tender and juicy quail is best when the middle is still slightly pink.

How Long Do You Roast Quail?

The answer to this question is conditional upon the size of your quails and the roasting temperature. Roasting 4 medium-sized quail at 400 degrees Fahrenheit (205 degrees Celsius) takes about 25-30 minutes.

Tall image of roasted quail in a cast iron pan with parsley.

More Dangerous Species

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The Recipe

Square image of roasted quail in a cast iron pan with parsley.
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Toss some quail in the oven for a quick and satisfying meal. This is a dish you'll want to make again and again if you're a hunter or meat lover. Tender, juicy, and full of flavor, this little bird requires minimal effort to prepare. This is the perfect opportunity to indulge in some roasted quail.
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  • Lightly grease a cast-iron skillet or baking dish and place it in a preheated 400°F (205°C) oven.
  • After drying, brush olive oil on the quail and sprinkle with poultry seasoning.
    1 pound of frozen quails, 12 teaspoon of olive oil, Seasoning for half a chicken
  • After the quail has been seasoned, place it in a baking dish. The quail should be roasted for 25-30 minutes (*see note) in the oven.
  • Rest the quail for 5 minutes on a tray, plate, or cutting board before serving.
  • When the internal temperature of quail reaches 145 degrees Fahrenheit (62 degrees Celsius), it is considered medium-rare. Numerous chefs and meat connoisseurs agree that this is the ideal serving temperature. Quail should be cooked to an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius), according to the Centers for Disease Control and Prevention. Although some diners prefer their quail cooked to an even higher temperature (up to 180 degrees Fahrenheit or 82 degrees Celsius for very well done)  
  • Remaining roasted quail can be stored in the refrigerator for up to two days in an airtight container. You can store it in the freezer for a couple of months if you use a freezer bag or airtight container.
  • Putting the quail in a baking dish with a little broth or water and covering it with foil will help it reheat quickly and evenly. Reheat in a preheated oven at 300°F (150°C) for 15-20 minutes, depending on the size of the quail, until the internal temperature reaches 165°F (75°C).
Calories: 234 kcal (12%) | Carbohydrates: 0.2 g | Protein: 22 g (44%) | Fat: 15 g (23%) | Trans Fats: 4 g (25%) | Fatty Acids, Polyunsaturated: 4 g | Unsaturated Fat: 6 g | Cholesterol: 86 mg (29%) | Sodium: 60 mg (3%) | Potassium: 247 mg (7%) | Fiber: 0.03 g | Sugar: 0.01 g | Vitamin A: 282 IU (6%) | Vitamin C: 7 mg (8%) | Calcium: 17 mg (2%) | Iron: 5 mg (28%)
Roasted Quail, pan-roasted quail, roasted whole quail, and a simple quail cooking method are some of the terms people use to describe this bird.
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When Angela was young, she spent a lot of time in her grandmother's kitchen, where she discovered her love of cooking and baking. She worked in the restaurant business for quite some time, and now she just wants to share all of her family's favorite recipes with the world on Bake It With Love.

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