Roast Quail
Juicy roasted quail with a rich butter and thyme flavor, perfect for elegant dinners or special occasions, offering tender meat with crispy skin.
Ingredients
Instructions
- Sprinkle the quails inside and out with salt, pepper, and flour.
- Begin frying the quails in about 2 tablespoons of vegetable oil until golden brown.
- Gradually add 3/4 stick of margarine and continue frying.
- Cover and cook on low heat for about 45 to 50 minutes.
- Remove the lid and increase the heat for about 5 minutes to make the quail crisp.
Tips & Substitutions
For added flavor, consider marinating the quail in garlic and herbs before cooking. If you can't find quail, Cornish hens make a good substitute. Keep an eye on the cooking time, as smaller birds can cook faster than larger ones. Adjust seasoning as needed, and don't be afraid to experiment with spices like paprika for a twist.
Serving Suggestions
Serve the roast quail with a side of garlic mashed potatoes or a fresh salad for a complete meal. A rich sauce made from the pan drippings can enhance the dish further. This recipe pairs beautifully with Cajun Dressing for a flavorful twist.
Storage & Reheating
Store any leftover roast quail 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 10-15 minutes or until heated through, ensuring the skin stays crisp. Avoid microwave reheating, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Quail contains roughly 135 calories, with 23g protein, 0g carbohydrates, and 4g fat. It is an excellent source of protein (45% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 540mg per serving (23% of the Daily Value).
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 other types of poultry for this recipe?
Yes, if quail isn't available, you can substitute with Cornish hens or small game birds. Just keep in mind that cooking times may vary depending on the size of the bird, so adjust accordingly.
What can I do with leftovers?
Leftover roast quail can be shredded and used in salads, sandwiches, or even soups. Consider making a quail and mushroom risotto for a delicious use of leftover meat.
How can I ensure the quail stays moist while cooking?
Basting the quail with the rendered fat during cooking can help keep it moist. Additionally, covering it during the initial cooking phase keeps the steam in, preventing it from drying out.
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).