Best 4 Baked Quail Recipes

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Tantalize your taste buds with our exquisite collection of baked quail recipes, a culinary journey that promises a symphony of flavors. Embark on an adventure with our classic baked quail recipe, a timeless dish that showcases the bird's natural succulence. For those seeking a zesty twist, our lemon and herb baked quail will invigorate your palate with its vibrant citrus notes and aromatic herbs. If you prefer a touch of heat, our spicy baked quail tantalizes with a fiery blend of spices that will leave you craving more. And for those who appreciate the elegance of simplicity, our salt and pepper baked quail allows the bird's inherent flavor to shine through. Whichever recipe you choose, be prepared for a delightful culinary experience that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED QUAIL



Baked Quail image

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.

Provided by Bone Man

Categories     Quail

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup Italian seasoned breadcrumbs
2 tablespoons butter
1 teaspoon table salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon scallion, minced
1 teaspoon fresh parsley, minced
8 orange slices (for garnish)
cooking spray

Steps:

  • Pre-heat the oven to 325-degrees F.
  • If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
  • Lightly rub all the quail, inside and out with the seasoned salt.
  • In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
  • Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
  • Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
  • Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
  • Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

BAKED QUAIL WITH MUSHROOMS



Baked Quail With Mushrooms image

Make and share this Baked Quail With Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 quail, cleaned
2 tablespoons butter
1/2 lb fresh mushrooms, sliced
1/2 cup butter
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
2 cups chicken broth
1/2 cup sherry wine
hot cooked rice

Steps:

  • Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
  • Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
  • Remove mushrooms from skillet; set aside.
  • Melt ½ cup butter in skillet; brown quail on both sides.
  • Remove quail to a 1 ½ quart casserole.
  • Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
  • Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
  • Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
  • Serve over rice.

Nutrition Facts : Calories 532.1, Fat 33, SaturatedFat 16, Cholesterol 133.7, Sodium 843.1, Carbohydrate 14.6, Fiber 0.8, Sugar 1.7, Protein 25.9

BAKED SCOTCH QUAIL EGGS



Baked Scotch Quail Eggs image

I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.

Provided by Tea Girl

Categories     Pork

Time 50m

Yield 12 Scotch egg

Number Of Ingredients 11

12 fresh quail eggs
1 teaspoon vinegar
500 g ground pork
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon chili flakes
salt and pepper
2 tablespoons plain flour
1 medium egg, hens', beaten
2 cups crushed plain corn flakes or 100 g fresh breadcrumbs
1 tablespoon rapeseed oil

Steps:

  • Preheat oven to 200°C (400°F, gas mark 6).
  • Boil water using a kettle or a pan.
  • Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
  • Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
  • Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
  • Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
  • Take a piece of the pork mixture and flatten it in the palm of your hand.
  • Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
  • Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
  • Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
  • Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
  • Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.

POMEGRANATE BAKED QUAIL



Pomegranate Baked Quail image

I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.

Provided by JustJanS

Categories     Quail

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

4 quail, backbones removed to butterfly
2 tablespoons pomegranate molasses
1 tablespoon orange marmalade
1 lime, juice and zest of
2 cloves garlic, crushed
salt & freshly ground black pepper

Steps:

  • Marinate quail in remaining ingredients 2 hours.
  • Heat oven and tray to 220c.
  • Remove quail from marinade, strain and reserve.
  • Place quail skin-side down on heated tray and cook for 10 minutes.
  • Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
  • Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
  • Serve quail with a little of the syrup spooned over.

Tips:

  • Choose fresh, plump quail for the best flavor and texture.
  • Quail can be brined before cooking to help keep them moist and flavorful.
  • Season the quail generously with salt and pepper before baking.
  • Use a variety of herbs and spices to create a flavorful rub for the quail.
  • Roast the quail at a high temperature for a short period of time to ensure that they are cooked through but still juicy.
  • Serve the quail immediately with your favorite sides.

Conclusion:

Baked quail is a delicious and elegant dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful stuffing, quail is sure to impress your guests. If you are looking for a new and exciting way to cook quail, be sure to try this recipe. You won't be disappointed!

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