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    You are in: Home / Recipes / Baked Quail Recipe
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    Baked Quail

    Baked Quail. Photo by Chef #1802604155

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Bone Man's Note:

    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.

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    Units: US | Metric


    1. 1
      Pre-heat the oven to 325-degrees F.
    2. 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. 3
      Lightly rub all the quail, inside and out with the seasoned salt.
    4. 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. 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. 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. 7
      Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
    8. 8
      Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

    Browse Our Top Quail Recipes

    Ratings & Reviews:

    • on October 16, 2013


      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.

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    • on January 09, 2013


      I used this receipe as a special dinner for my husband's birthday and it turned out wonderful. The quails were all shot during hunting season and they required less time in the oven due to being smaller. I live in Malta and the quails caught here are smaller then those in America. Do moisten them whiled being baked as I forgot and I had small parts that became dry. I did not use breadcrumbs as I didn't have and instead I used one onion and 2 garlic cloves...really good! One last note, it'll be better if one adds a little bit of salt with the filling.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2014

      this was a good recipe I added carrots to the pan

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Baked Quail

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 740.2
    Calories from Fat 384
    Total Fat 42.7 g
    Saturated Fat 12.9 g
    Cholesterol 186.6 mg
    Sodium 1534.3 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 2.3 g
    Sugars 7.1 g
    Protein 52.8 g

    The following items or measurements are not included:

    seasoning salt

    orange slices

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