4 Quails – 600g – Beautiful Delicate Game Flavour

£12.00

4 Quails – Easy to Cook and Very Tasty but have distinctive Flavour
What Flavour do Quails have

The flavor of quail is chicken-like, but subtly different. You want to enjoy it, especially if you’ve worked so hard to bring a few birds home with you. This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes.

What is the best dressing to use for Quails

His mother even made vinegar for the dressing. Emé refines and updates the recipe by using quail eggs instead of hen eggs and substituting arugula for the lettuce.

Mayonnaise used peanut oil in the dressing, as is traditional in the Loire, but Emé opts for olive oil instead.

Description

4 Quails – Serve with Salads or Seasonal Vegetables

4 Quails – Easy to Cook and Very Tasty but have distinctive Flavour

What Flavour do Quails have

The flavor of quail is chicken-like, but subtly different. You want to enjoy it, especially if you’ve worked so hard to bring a few birds home with you. This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes.

4 Quails
4 Quails

What is the best dressing to use for Quails

His mother even made vinegar for the dressing. Emé refines and updates the recipe by using quail eggs instead of hen eggs and substituting arugula for the lettuce. Mayonnaise used peanut oil in the dressing, as is traditional in the Loire, but Emé opts for olive oil instead.

How long does it take to Cook Quail

Eat within two or three days. Roast (20 mins). Grill (15-20 mins, turning frequently). Try chicken, turkey or grouse. Browse our game recipes for ideas on cooking quail, rabbit, pigeon, pheasant and more.

SIMPLE ROAST QUAIL

Roast quail is a bedrock skill for any quail hunter or any home cook interested in game birds. And while a pretty plucked quail may look like a tiny chicken, they are different enough to warrant their own recipe.

Quail come in various sizes and flavors, ranging from the mild, soft and tiny coturnix quail, which are the quail most people buy in the store, to the slightly larger and more flavorful bobwhite quail, which can also be bought in some stores, to the similarly sized and even more flavorful Valley, Mearns, Gambel’s or scaled quail — four species that taste very similar — to, finally, the large mountain quail of California’s Sierra Nevada. Mountain quail are a bit darker and gamier than the other quail species, but not so much that you need to cook them differently.

I prefer to dry pluck my quail, which requires some finesse and practice; I can pluck eight quail in a little over an hour.

Regardless of species, all quail roast the same. The basic rule for quail is hot and fast. Really hot and really fast. I like about 500°F for about 15 minutes or so. This will cook your little birds nicely, although they will be a little pale — a price to pay for juicy and tender meat. And always start with room temperature birds.

Ingredients

4 Whole Plucked Quail

50g Butter

10g Salt

2 x Celery Sticks

5g Black Pepper

1/2 Lemon

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.

Additional information

Weight 0.6 kg