Roasted quail is an incredibly easy and utterly delicious dinner! If you're a hunter or meat aficionado, this is definitely a recipe you'll love to make! This small bird is juicy, flavorful, and so easy to prepare! If you've never tried roasted quail, now is the time!
Cast Iron Skillet Roasted Quail
Roasted quail is such an elegant comfort food (the best of both worlds)! Each person at the dinner table gets their own bird roasted to perfection in a cast-iron skillet.
If you're a quail hunter, or simply a home cook that enjoys game birds, this is a simple and delicious recipe you have to try. This quick-cooking bird is so easy to prepare!
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🥘 Roasted Quail Ingredients
You don't need much to make incredible roasted quail! There are just 3 simple ingredients.
- Quail - 4 whole quails (about 1 pound).
- Olive oil - ½ tablespoon of olive oil. For best results, use EVOO (extra virgin olive oil).
- Poultry Seasoning - ½ teaspoon of my simple poultry seasoning, or your favorite brand.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Quail
Quail is a quick-cooking bird and this recipe is mostly hands-off! All you need is a cast-iron skillet or baking dish, a basting brush, and measuring spoons.
I prepared 4 quails with 1 bird per person. You can always make more, but you will need to work in batches or use a second pan.
- Prep. Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish.
- Season. Pat the 1 pound of whole quails dry and then brush with ½ tablespoon of olive oil and season with ½ teaspoon of poultry seasoning.
- Roast. Transfer the seasoned quail to a baking dish. Roast in the oven for 25-30 minutes, or until the quail is done (*see note).
- Rest. Transfer your quail to a tray, plate, or cutting board and let them rest for 5 minutes before serving.
Round out your meal with a hearty carb and a vegetable. Balsamic roasted brussel sprouts and crispy roasted red potatoes would be a great choice. Enjoy!
💭 Angela's Pro Tips & Notes
- Quail is medium-rare once it reaches an internal temperature of 145°F (62°C). Many chefs and meat enthusiasts claim this is the best temperature to enjoy it at. The CDC recommends quail be cooked to 165°F (75°C), which is about medium-well. While some people prefer to cook their quail even more (up to 180°F (82°C) for very well-done).
- To store: Leftover roasted quail should be kept in an airtight container and refrigerated for up to 2 days. You may freeze it in an airtight container or heavy-duty freezer bag for 2-3 months.
- To reheat: Place the quail in a baking dish with a splash of broth or water and cover with foil. Reheat in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (75°C), 15-20 minutes depending on the size of the quail.
❓ What Does Quail Taste Like?
Quail is dark meat and is often compared to a cross between a duck and a chicken. It is slightly gamey, tender, and mild. Farm-raised quail will be closer to chicken than wild quail which is gamier because their diet is unregulated.
❓ Should Quail Be Pink?
Quail is small and lean, meaning it can overcook and dry out quickly. A slightly pink middle is ideal for tender and juicy quail.
❓ How Long Do You Roast Quail For?
This is dependent on the size of your quail and the temperature you are roasting at. At 400°F (205°C), 4 average-sized quail takes about 25-30 minutes to roast.
🥩 More Wild Game
- Whole Roasted Duck
- Rabbit Stew
- Bison Burgers
- Venison Tenderloin Roast
- Smoked Bison Prime Rib
- Ground Venison Tacos
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📖 Recipe Card
Roasted Quail
Ingredients
- 1 lb whole quails (4 quails)
- ½ tablespoon olive oil (extra virgin)
- ½ teaspoon poultry seasoning (see recipe or use your favorite brand)
Instructions
- Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish.
- Pat the quail dry and then brush with olive oil and season with poultry seasoning.
- Transfer the seasoned quail to a baking dish. Roast in the oven for 25-30 minutes, or until the quail is done (*see note).
- Transfer your quail to a tray, plate, or cutting board and let them rest for 5 minutes before serving.
Notes
- Quail is medium-rare once it reaches an internal temperature of 145°F (62°C). Many chefs and meat enthusiasts claim this is the best temperature to enjoy it at. The CDC recommends quail be cooked to 165°F (75°C), which is about medium-well. While some people prefer to cook their quail even more (up to 180°F (82°C) for very well-done).
- To store: Leftover roasted quail should be kept in an airtight container and refrigerated for up to 2 days. You may freeze it in an airtight container or heavy-duty freezer bag for 2-3 months.
- To reheat: Place the quail in a baking dish with a splash of broth or water and cover with foil. Reheat in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (75°C), 15-20 minutes depending on the size of the quail.
Dan Murray says
The quail here in Ms. Are smaller than those up north. At 400°these birds are perfect in at around 18-22 minutes. You need to watch them closely so they don't dry out. Mine turned out great. Dan Murray
Paul says
I soak quails for one day in salted water.
Dena Miller says
First time cooking quail. It turned out very well, succulent, tender. I seared them for about a minute on each side before placing in the oven. Only seasoning I used was kosher salt and lots of freshly ground pepper.