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!
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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.