Roasted Quail
Juicy roasted quail filled with sweet stewed apples and prunes, topped with bacon, offering rich flavors perfect for special occasions or elegant dinners.
Ingredients
Instructions
- Pick, singe, draw, and wipe 6 quail.
- Cut the head off the quail.
- Stuff each quail with stewed prunes, stewed apples, or mashed seasoned potatoes.
- Lay a strip of bacon over each breast of the quail.
- Put the quail in a roasting pan and spread a little butter over each.
- Dust with salt.
- Roast in the oven for 18 minutes.
- Place the roasted quail on toast and garnish with watercress or lettuce.
Tips & Substitutions
To enhance the flavor of roasted quail, consider marinating them in a mixture of olive oil, garlic, and herbs for a few hours before cooking. If you don't have quail, Cornish hens can be a suitable substitute. For a unique twist, try using a mix of stewed fruits, like cherries instead of prunes, to stuff the quail, providing a different flavor profile.
Serving Suggestions
Serve the roasted quail over a bed of creamy mashed potatoes for a comforting dish. Pair it with seasonal vegetables or a fresh salad to balance the richness. For a more sophisticated presentation, garnish with watercress or lettuce, and consider serving alongside a glass of red wine that pairs beautifully with the savory flavors.
Storage & Reheating
Leftover roasted 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 10-15 minutes until warmed through, ensuring they remain juicy. Alternatively, you can microwave them for a quick option, but this may dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Quail contains roughly 529 calories, with 8g protein, 69g carbohydrates, and 24g fat. It is an excellent source of potassium (38% of the Daily Value), vitamin C (30% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1014mg per serving (44% 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 prepare the quail in advance?
Yes, you can prepare the quail up to the stuffing stage and refrigerate them for several hours or overnight. Just ensure they are brought back to room temperature before roasting for even cooking.
What can I substitute for stewed apples?
If you don't have stewed apples, you can use fresh apple slices sautéed in butter and sugar until soft. Alternatively, pear slices can also provide a sweet and fruity filling that complements the quail nicely.
How do I know when the quail is done cooking?
Quail should be cooked to an internal temperature of 165°F (74°C). A meat thermometer is the best way to check. The juices should run clear when pierced; if they are still pink, return the quail to the oven for a few more minutes.
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).