Barbecue Quail
Juicy quail are browned and slow-cooked in a flavorful tomato-vinegar sauce infused with garlic and spices, perfect for those who enjoy rich, savory poultry dishes.
Ingredients
Instructions
- Split the quail down the back and brown in deep fat.
- Pour off all the fat and add the tomato juice, vinegar, butter, chopped garlic, red pepper, black pepper, salt, and dry mustard to the pan.
- Pour the sauce over the browned quail.
- Cook slowly for about 2 hours, basting frequently with the sauce.
Tips & Substitutions
For best results, choose fresh quail and ensure they are cleaned properly before cooking. You can substitute the tomato juice with a mix of crushed tomatoes and broth for a richer flavor. If you prefer less fat, use a smaller amount of butter. Adjust the seasonings to your taste, especially the red and black pepper for heat. Serve with a side of rice to soak up the flavorful sauce.
Serving Suggestions
Serve the barbecue quail alongside a fresh green salad or roasted vegetables for a balanced meal. A side of cornbread or biscuits complements the dish beautifully, while the rich sauce pairs well with creamy sides, making it an excellent match for dishes like Aunt Martha'S Sausage Casserole. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Leftover barbecue quail can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a preheated oven at 350°F (175°C) for about 15-20 minutes, basting occasionally with the sauce to keep it moist. Avoid using a microwave, as it can make the quail rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Quail contains roughly 313 calories, with 28g protein, 42g carbohydrates, and 5g fat. It is an excellent source of vitamin C (60% of the Daily Value), protein (55% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of calcium. At about 313 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just ensure they are fully thawed before cooking to ensure even browning and flavor absorption. It may take longer to cook, so check for doneness before serving.
What can I substitute for the vinegar?
If you prefer a milder flavor, you can substitute the vinegar with lemon juice or apple cider vinegar. Both options will provide acidity while enhancing the overall flavor of the sauce.
How do I know when the quail is cooked?
The quail is done when it reaches an internal temperature of 165°F (74°C) and the meat is tender. You can check by piercing the thickest part of the thigh; if the juices run clear, it's ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).