Baked Quail

READY IN: 1hr 20mins
Recipe by Bone Man

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.

Top Review by Lulu Sebastianne

I have never cooked quail and this recipe was quite simple and got rave reviews. I had only 4 quail but I kept the ingredients the same as if I were cooking 8. I put the excess stuffing on and around the quail. I poured the roux stock mixture over the whole thing and cooked it per directions. I did not have to baste the quail because there was stock/stuffing mixture around it. The quail was tender, perfectly salty with an outstanding gravy....perfect for the side of rice.

Ingredients Nutrition


  1. Pre-heat the oven to 325-degrees F.
  2. If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
  3. Lightly rub all the quail, inside and out with the seasoned salt.
  4. In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
  5. Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
  6. Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
  7. Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
  8. Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

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