Chicken was always my go-to meat to cook with, but lately, I’ve been trying to diversify my culinary skills. So, I decided to experiment with different bird options, as I did not want to go too far from my comfort zone.
I came across this small and delicate game bird known as ‘Quail,’ and trying it was the best decision ever! Quails taste a lot like chicken, but the flavor has more depth. Its meat is also leaner and comparatively tenderer than chicken.
If you’ve already cooked with chicken, this petite fowl won’t disappoint you. I’ve handpicked 30 quail recipes you should try at least once so you don’t have to spend hours rummaging through the world wide web.
You won’t believe all the mouthwatering dishes this cute little birdie can be made into. So are you ready to take your taste buds on a new and exciting culinary journey? Let’s dive in!
If you love smoked meat, the quail is probably one of the best options for this cooking technique. Since the meat is so thin, it cooks rather quickly compared to more fleshy and fibrous meats.
However, it is important to note that even slightly overcooking it can result in the quail meat drying up, so you have to be careful. It is advised to brine the meat overnight, as this helps add moisture and enhance the overall flavor.
This quail recipe makes for a great entrée, and my favorite side dish to go with it is fried potato wedges.
If you like food with a complex flavor profile and a little extra spice, you’ll surely be a fan of Asian cuisine. The Asian-style roasted quail features a tantalizing symphony of sensations for your taste buds.
This quail recipe incorporates a range of savory sauces, fragrant spices, and herbs that capture the essence of the East. This Asian marvel is a must-have, though I should warn you that it will be impossible to stop at one serving.
First, the bird is relatively small, so there’s not much meat on its bones. Secondly, this dish is so delicious that at least two to three quails are required to satisfy one’s appetite.
Whoever thought of this quail recipe is a genius. Anything wrapped in bacon is delicious, but this is a chef’s kiss!
This dish combines the rustic flavor of quail, the understated smokiness of bacon, and the velvety goodness of butter-pesto sauce. This quail recipe is a true indulgence for the senses and a celebration of decadence.
Bacon-wrapped quail with butter pesto sauce deserves a place on the menu of a five-star restaurant, but you can make it at home for cheap.
If you’re expecting VIP guests on short notice and you want to ‘wow’ them with your culinary skills, this dish might do the trick. However, you need ready-to-cook quails and sausages on hand for this to work.
This quail recipe can be prepared and served within half an hour or less as long as you follow the instructions correctly. Ensure that the quails are at room temperature before you roast them, or they’ll be overcooked on the outside and undercooked on the inside.
Keep in mind that Cajun roasted quail is a calorie-rich food that is high in fat. Weight watchers may need to adjust the recipe to conform to their diet plan.
The star of this quail recipe is the Southwestern-style barbeque sauce. This sweet and sour sauce complements the grilled meat beautifully.
The recipe for the sauce includes shots of tequila, so if you want to make a non-alcoholic version, you can add lime juice instead. You can leave out the ground chilies if you cannot handle too much spice.
I suggest corn on the cob and roasted vegetables as side dishes, as the sauce serves as an excellent dip for both.
For this quail recipe, we butterfly our game bird, i.e., it is split down the breastbone. Butterflying the quail makes it easier to prepare on a grill and accelerates the cooking process.
The best part about this dish is the orange, cumin, and brown sugar glaze, which is so easy to make and can be used with other poultry options as well. The way it glistens over the cooked quail is a sight to cherish.
The citrusy touch from the orange juice, the heat of the cumin, and the mild sweetness of brown sugar are a satisfying and memorable combination.
Crockpot roasts and meats are the best, so why not make a lovely Crockpot quail? Since this game bird is tiny, we use eight of them for the recipe.
If you’re tired of eating chicken every day yet wish to stick to birds, you will truly enjoy this quail recipe. It can be served with noodles or rice like any other crockpot dish.
I’ve made this crockpot quail recipe a couple of times for guests, and I received outstanding reactions every time! Also, here’s a tip, be careful when buying your quails at the supermarket; do not purchase quail meat if it appears dry and smells funny.
Quail is a versatile meat, so why not try it with Mexican cuisine? Everything tastes better when put in a taco. Thus, it makes sense to put this game meat to the test.
For making tacos, we need shredded, deboned meat, so we use the slow cooker method to prepare our quail. This allows the meat to be tenderized, so it easily comes off the thin bones.
You could also try deboning the quail before cooking, though the slow cooker method is much more convenient. This quail recipe is ideal for those who like their tacos spicy. And if you don’t want them spicy, you can leave out the paprika and chili powder.
Are you looking for a rustic and hearty dish to warm you up on a cold winter evening? If yes, then this quail recipe is everything you imagined and more.
The quail does not need to be cut up, tossed, and turned in the oven to cook evenly. It is a lean meat that roasts quickly, so you just add the stuffing and place your quails in an oiled baking dish.
This quail meat is a great option if you are looking for low-calorie substitutes for your favorite dishes. Unlike most other meats, it does not release much fat when cooking, so the stuffing doesn’t become greasy.
The lemon rosemary roasted quail is a quick and simple dish that packs a punch of flavor. This quail recipe involves spatchcocking, so you can grill the bird instead of baking it.
The marinated quail is baked on high heat in the oven, so it won’t take more than 15 minutes to cook through. The marinade includes many basic ingredients, so the recipe is quite easy to follow.
For best results, marinating the quails for a few hours before placing them in the preheated oven is recommended.
The buttermilk fried quail is an indulgent savory treat enjoyable as an appetizer or main dish. Brining the quail is suggested if working with wild game birds; you can skip this step with store-bought quails.
If you like your fried poultry extra crispy, like me, you should let the quail rest for some time after the first coat. This way, the flour absorbs the moisture, and then you can do a second coat.
Having two of these buttery fried quails is a satisfying meal, but you can have up to four if you are a foodie who can afford a high-calorie intake. I usually pair this quail recipe with a side of potato salad.
If you’ve never cooked with pomegranate before, let me tell you that you are missing out big time. So, let this quail recipe be your first experience cooking with this unique fruit.
Making the pomegranate sauce for this quail recipe is easy. All you have to do is toss in the pomegranate seeds with a few other ingredients in a skillet and cook for about 15 minutes.
Did you know that pomegranate supports urinary health and improves exercise endurance? Also, its rich, tangy flavor complements the lean quail meat very well.
One of the reasons I love to cook with quail is that everyone can have their own bird. With larger poultry, you have to cut or divide the animal into parts, and it’s upsetting when you don’t get your favorite portion.
For this quail recipe, we braise the bird. This technique involves frying the meat at a high temperature and then simmering it in a liquid (such as broth) on low heat in a closed pan.
Quail immersed in the earthy mushroom sauce has an addictive taste, and pouring it over a plate of hot egg noodles is one of my favorite things to do.
Preparing an oven-roasted quail for your date is a great way to impress them with your culinary skills. Not only is it simple to make, but it can also create that fine dining experience for a romantic dinner.
No need to book a reservation at some overpriced bistro when you can make this beauty at home. This quail recipe won’t take more than 30 minutes, and the memories you make will last forever.
If you’re making this dinner for someone special, I suggest you pair it with some nice martinis. You should also serve sourdough bread and artisan butter as side dishes to add that feeling of eating at a Michelin-star restaurant.
This is yet another grilled quail recipe that is perfect for outdoor barbecues. This petite game bird is not common at backyard grills, so it will be a pleasant surprise for your guests.
For starters, you’ll need a lot of quails, preferably 2-3 per person. Grilling on a high flame works well for the quail meat, as its small size and lean structure allow it to cook quickly all the way through.
Don’t forget to serve the grilled quail with soda or beer and an assortment of dips. My recommendation is to use honey mustard sauce or chimichurri sauce.
There are several ways to cook a quail, and deep-frying is one of them. The Southern fried quail is a classic dinner recipe, traditionally served with cheese grits and green beans.
You only need five ingredients to make this quail recipe, and there’s no special technique involved. Do make sure that the oil is hot before you immerse the seasoned bird; it shouldn’t be smoking, or the quail’s outer layer will burn, and the flesh will dry up.
If you’re making this for kids, it’s also a good idea to add a side of French fries!
If you appreciate dishes that combine sweet and savory elements, then the peach barbecued quail is a must-try.
Imagine a perfectly grilled quail coated in a sticky glaze made from the sweetest Georgia peaches; sounds amazing, doesn’t it? Every bite is infused with smoky, sweet, and spicy hints that will leave you craving for more.
This quail recipe is another Southern delicacy, so it is incomplete without the legendary cheese grits. The grit is made of ground corn kernels that are boiled to make a creamy porridge-like concoction. Grated cheese can also be added to melt and blend into the mixture.
Who needs instant ramen when you’ve got instant pot quail? This quail recipe is ideal for the summer when you want to avoid turning on the oven.
The instant pot operates by applying sealed, airtight cooking with high pressure and steam to cook food quickly and efficiently. If you don’t have an instant pot, you can make do with a regular pressure cooker.
This quick and easy lean meat dish can be served with spicy rice and roasted vegetables any day.
Quail Étouffee is a Cajun recipe featuring quail simmered in a sauce made with roux, onions, peppers, celery, and garlic. This is a variation of the traditional Étouffée, made with shellfish, such as lobster.
I’m not a big fan of seafood, so I’d choose this quail recipe over the original in a heartbeat. You may notice that the recipe does not mention the use of tomatoes, and there’s a good reason for that.
Adding tomatoes to the Étouffee is considered an offense by the Cajuns because they view it as a Creole ingredient.
There are days when creativity bursts out of your pores. What could be better than channeling that inspiration toward the kitchen when this happens?
This recipe is a magnificent example of culinary art. Looking at the dish, you can tell how much thought and effort was put into it. And once you finish making it, you’re sure to feel like a master chef!
The element that takes this quail recipe to the next level is a well-made feta sauce. The only downside to this dish is that it’s too pretty to eat!
This quail recipe is inspired by the Chinese “salt and pepper” cooking style, which usually contains chicken or tofu. The meat or protein is dipped in a thin batter infused with a five-spice powder, i.e., the star ingredient of this dish.
The runny batter gives a light, crispy crust, which is quite different from that of traditional fried chicken. Since the quail has little flesh on the bones, this wafer-like crust is perfectly suited for it.
This recipe is a great option for snack time or supper. Enjoy it with a sauce of your choice; my recommendation is the Gochujang sauce to get that authentic Chinese feeling.
The authentic Japanese Teriyaki sauce has a powerful flavor profile thanks to the incorporation of ingredients like soy sauce, sake, and mirin. The sauce is frequently used in Japan to marinate fish and meat for grilling.
When marinated in traditional teriyaki sauce, the quail meat retains the rich umami flavor. It can then be grilled or pan-fried until it’s perfectly cooked and caramelized.
If you desire a genuine Japanese cuisine experience, you should serve the dish with rice and pickles. It’s a nice and filling meal for when you’re craving Asian food.
There’s no denying that we all adore a good Kentucky fried chicken. The dense, crispy, and greasy crust is the definition of happiness we have cherished since childhood.
Chicken fried quail with honey hot sauce is an improvised fast food that utilizes the cooking technique of conventional fried chicken for the tender meat of quail.
The quail recipe is accompanied by a sweet and spicy sauce, which elevates the flavor and overall dining experience. The main ingredients of this sauce are honey and hot sauce, but you may personalize it with more items of your choice.
Stuffed birds are so fancy, and I love the element of surprise they promise. If I go somewhere and they serve a stuffed bird, I’m always delightfully curious about what’s inside.
I was blown away the first time I tried a sausage-stuffed bbq grilled quail, and I couldn’t wait to try making it myself. I mean, stuffing a bird with vegetables and/or rice is the norm, but this was totally unexpected.
The way the smoky and cheesy sausage mix complements the grilled quail is indescribable!
Honey pecan butter braised quail is one swanky savory dish that would easily pass as an entrée or appetizer at an upscale restaurant. It features quail seared in butter and topped with crushed pecans and honey.
I am always down for sweet and savory foods, so this is easily among my top three quail recipes. I like to pair this dish with vegetable fried rice, as the two make up a complete and satisfying meal.
You can also use walnuts or macadamia nuts if you don’t have pecans. Garnishing with some fresh parsley adds a nice freshness and color.
The name of this recipe is self-explanatory, so I won’t go into details. If you like fried poultry with lots of spice, this dish will be the perfect match for your tastebuds!
The hot fried quail is a simple dish where you rub it with salt and pepper, coat it with all-purpose flour, refrigerate it for a while, and then fry it in hot oil to achieve a crispy goodness.
You can also make a hot sauce to dip in, and use jalapeno peppers as a garnish.
Schnitzel refers to thin slices of meat that are breaded and fried in butter or cooking oil. The meat is usually pounded with a meat tenderizer to obtain the desired thickness.
Traditionally, schnitzel is made with tough meats like veal, pork, and mutton. The quail schnitzel offers a nice twist by utilizing incredibly lean meat as an alternative.
This quail recipe contains caraway seeds that give the dish a distinct aroma and a mild anise flavor. These seeds aid in digestion and weight loss as well.
This quail recipe lets you experience the vibrant, diverse, and colorful flavors of Vietnamese cuisine. It’s no secret that Asian marinades are exclusive because of the variety of elements they integrate.
This fried quail is a popular street food in Vietnam, and the locals call it “Chim Cut Chien.” It is traditionally served with salt, pepper, and lemon.
Common ingredients in the marinade include soy, fish sauce, garlic, ginger, and lemongrass. For a refreshing finishing touch, you can also sprinkle some chopped basil, cilantro, or mint on the quail.
This quail recipe is nostalgic in the sense that it reminds me of a hearty home-cooked meal. This is an easy and highly customizable dish, so it’s ideal for amateur cooks.
You can add seasonal vegetables of your choice, so make it as colorful as you can. My top picks are potatoes, corn, and tomatoes because they are delicious, nutritious, and filling.
We’ve all made this kind of dish many times with chicken at home. Quail is just a slightly more exciting variant, so don’t skip this recipe.
If you’re seeking something indulgent and gladly welcome calorie-rich comfort food, Quail and Wild Rice with Mushroom Gravy will put a smile on your face.
Anyone who wants to make a healthier version of this dish can swap the heavy cream for Greek yogurt and use olive oil rather than regular butter. However, I’ll let you know that it’s a good thing to indulge once in a while and consume some extra calories.
Did you know that wild rice is high in protein, full of powerful antioxidants, and nutrient-dense? Including them in your regular diet promotes physical well-being and longevity.
Baked Quail Egg Bites
- 12 cup bite-sized muffin tray (tin or silicone)
- Mixing bowls
- Small spoons
- Baking Oven
- Oven mitts
- Cooling rack
- Serving platter
- 1 dozen A dozen quail eggs
- ¼ cup of milk
- ¼ cup grated cheese (preferably cheddar)
- ½ shredded chicken or quail meat
- 1 tbsp finely chopped green onions
- 1 tbsp finely chopped parsley
- Salt and pepper to taste
- Preheat your oven to 350°F (175°C) for about 20 minutes.
- Lightly grease a 12-cup muffin tray (both tin and silicone work).
- Carefully crack each quail egg into a small bowl, ensuring the yolks remain intact.
- Whisk the milk, grated cheese, shredded meat, green onions, and parsley together in a separate bowl.
- Add salt and pepper to taste.
- Place a spoonful of the cheese and herb mixture into each muffin cup, filling them about halfway.
- Gently pour a quail egg into each cup on top of the cheese mixture.
- Season the eggs with a pinch of salt and pepper (optional).
- Bake in a preheated oven for about ten minutes or until the egg whites are set. If you prefer a firm egg yolk, bake for a few minutes longer.
- Once baked, remove the quail egg bites from the oven and allow them to cool.
- Carefully remove the quail egg bites from the muffin tray and serve warm.