Grilled Quail Recipe - How to Grill Quail | Hank Shaw (2024)

FAQs

Grilled Quail Recipe - How to Grill Quail | Hank Shaw? ›

Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time.

Grill: Whole quail and stuffed quail are best cooked when seared over a high heat then allowed to finish roasting over indirect heat. On a gas grill turn the front and rear or left and right burners to medium-high and leave the middle burner off.

Place the quail on the grill breast-side up and close the lid. Start a timer (I use my phone) and grill for 4 minutes then turn the quails over so breast is down, replace the lid, and grill for a further 5 minutes (9 minutes all up).

Bring the quail to room temperature before cooking it.

Remove the quail from the refrigerator roughly 30 minutes to one hour before you plan on cooking it. Keep it on the counter, away from cooked foods or foods that will be eaten raw. Keep the quail on its tray or in its bowl as it drops to room temperature.

One of the best ways to do southern-fried grouse or quail is to soak them in buttermilk. The thick, fat-rich milk helps to tenderize the meat and maintain moisture. It also serves as an excellent compound to hold the dredged coating before cooking. Soak birds for 24 to 48 hours.

Many people will tell you to brine overnight (12 hours or so). Since quail is a smaller bird brining as little as thirty minutes can make a difference and often overnight will leave your birds too salty for many tastes. If you have the time try brining you upland game for 1-2 hours.

Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process. Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

Here are some good commercially available feed options if you can find them: Purina Startena (30% protein) Bluebonnet Feeds Game Bird Turkey Starter Crumbles (30%) Blue Seal Feeds Multi-Flock Turkey 'n Game Starter (28%)

The quail, like most poultry, is safely done (per the USDA) the very moment it hits 165°F (74°C) however, it is also okay to cook them to only 150°F (66°C) as long as you hold them there at that temperature for at least 2.8 minutes.

They are ready as soon as the skin can be pushed away from the bone of the leg. Quail is lovely when the breast is still pink but the leg meat is cooked through. Personally, I like my quail to have a crisp outer skin but still be a little pink on the inside.

What do you soak quail in? ›

Soak quail in buttermilk in refrigerator for at least six hours or overnight. When ready to cook, drain quail, rinse thoroughly with water, and pat dry with paper towels.

Although quails are not mainstream fare, humans have been breeding them for food for over ten thousand years. Quails are easy to keep in captivity, easy to cook, and have tender, flavorful flesh. Their taste is similar to, although more assertive than, chicken, and even their small, tender bones can be eaten.

Quail need a calm, warm yet cool, quiet and undisturbed place to stay to be happy. They should also be housed away from predators including pets. A suitable place to house quail is under a tree during summer or in a garage/shed during winter. Add bedding to the home.

Add thawed birds and allow to brine for 6-8 hours. Upon removing birds from brine, THOROUGHLY rinse all parts under cold water then pat dry with paper towels and place in fridge, skin side up, with plenty of room and ventilation so skin can dry.

You can also marinate game to give it a savory flavor or to tenderize it. Always marinate it in the refrigerator (1 to 2 days for birds; 3 to 5 days for game animals). Boil used marinade before basting meat as it cooks or using as a sauce on the cooked meat.

Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.

Cook without moving for about 4 minutes. Flip when the meat is crispy and golden brown. Continue to cook the other side for approximately 2 minutes or until desired doneness. Note: quail is best served medium to medium rare due to the low fat content in the flesh.