Quail

Quail are small and delicate with very little fat content so it must be cooked properly with added fat to avoid over drying.  However, it is a very quick, simple, and easy dish to make which requires very little muss and fuss — unless you count the actual hunting and cleaning of wild quail.

Because they are seared and cooked in under 20 minutes and require flipping every 2 to 3 minutes throughout, and cool down very quickly after cooking,  I find that it helps to prepare any side dishes ahead of time.

I usually like to serve quail with things like asparagus spears, mashed  potatoes with gravy, sweet whole kernel corn, corn on the cob (plain or seasoned), Mexican corn, a garden salad, battered and crispy fried okra or zucchini, jasmine or herb rice, egg noodles or angle hair pasta, and  buttered yeast rolls or cornbread to name just a few.   You can serve quail with pretty much any kind of side dish desired.  Quail can be served as a quaint country meal or can be served at a super fancy dinner party — determined simply by what side dishes you choose and how you set the table.

 

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While it is a far easier process when cleaning quail to remove the skin, the quail will be far more likely to dry out when cooked.   I highly recommend that you leave the skin in place and go through motions of carefully and painstakingly plucking the bird.  If  purchasing, try to purchase quail with the skin still in place.   The skin not only provides a small amount of much needed fat in very low fat content bird, but also provides protection against over drying — as well as providing additional flavor.  

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When cooking, bacon grease lends the best flavor over standard lard.   Do not use liquid or hydrogenated vegetable oils or margarine — if you wish to have truly amazing results in flavor, texture, and moisture.

 

Tam’s Texas Hill Country Quail

Yield:  4 servings

Needed:

4 quail, whole (if desired remove the wishbone for easier carving; see note below)

bacon grease

1 stick (1/2 cup) butter, softened at room temperature

salt and pepper, to taste

6 Tablespoons chicken broth

large iron skillet (or other heavy oven safe skillet)

tongs

aluminum foil

 

 

Preheat oven to 325 F degrees.

Preheat an iron skillet covered 1/2 inch deep in bacon grease.  The grease should be allowed to reach 350 F degrees.

Rub a fourth of the softened stick of butter over each quail to coat.   Salt and pepper the buttered quail to taste.

Using tongs, place no more than four of the quail at a time into the hot grease — breast side down and spaced apart — and saute for 3 minutes to brown and sear the skin.

Flip the quail over using tongs to brown on the other side for an additional 3 minutes.

Drizzle 6 Tablespoons of chicken broth into the grease (not over the quail) — to mix on its own with the remaining bacon grease in the skillet — for additional flavor and moisture while the quail are baking and basting in the oven.

Remember that you are trying to sear/brown and then briefly bake the quail — not deep frying or boiling the birds.  No more than 1/2 inch of bacon is needed to start with and later 6 Tbsp. of broth added to the remaining grease is sufficient to add flavor and additional moisture when baking.  Do not drizzle cold or room temperature broth over the birds which alters their temperature;  add it to the hot grease.  Once seared and browned immediately place the skillet into the oven.

Place skillet uncovered on the center oven rack.  Bake for 9 to 12 minutes flipping the quail over using tongs every 2 to 3 minutes for even baking and to allow both sides to baste.

An internal temperature of 165 F degrees is recommended.  Due to their small size, quail cool very rapidly and do not continue to cook for long after removal before the temperature begins to drop — so they should be covered with foil immediately after being removed from the oven. 

Drain on paper towels to remove excess grease while keeping covered with foil for 5 minutes.  Meanwhile, make the sauce.

Drizzle each quail with 1 Tablespoon of Garlic and Herb Butter Sauce just before serving.

 

Garlic and Herb Butter Sauce

Yield:  4 servings

4 Tablespoon butter

1 to 2 crushed garlic cloves

1/4 teaspoon paprika

1/4 teaspoon rosemary

1 teaspoon fresh parsley

1 teaspoon basil

1/2 teaspoon oregano

pepper, to taste

 

In a small saucepan, melt butter.  Stir in garlic and herbs and simmer gently over low heat for 1 to 1-1/2 minutes.

 

NOTE: 

The wishbone can be removed before or after cooking.  It is easiest to remove, however, after it has been cooked although it can cause some tearing.   In fact, it can be removed by the individual at the dinner table.   Cut a “V” at the neck area to expose the wishbone, pull it out, and lay it on the side of the dinner plate or on a separate bread plate or saucer provided for that purpose.  The quail is then ready to be very easily carved.