Quail Recipes

By Food & Wine
Updated December 08, 2016
Quail is a delicately flavored game bird that can be roasted, broiled or fried. The secret in cooking quail is in the cooking time and when done right, it is easy and delicious. Try these recipes that include roasted quail with corn bread stuffing and port-orange sauce tea-marbled quail eggs with dipping salts.
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Quail Stuffed with Fresh Figs and Prosciutto

© JAMES BAIGRIE
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Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing.

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Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce

© FRANCES JANISCH
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The sweet port and orange sauce makes the dish at once robust and refined. At the ranch, the quail are served with a side dish of Savoy Cabbage and Pancetta.

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Tea-Marbled Quail Eggs with Dipping Salts

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"I'm half Chinese, so tea-marbled eggs were a staple snack," says Valerie Gordon. To turn the eggs into a sophisticated hors d'oeuvre, she soaks hard-boiled quail eggs in smoky Lapsang souchong tea and serves them with three different salts.

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Grilled Quail with Spinach-Pomegranate Salad

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Quail seems intimidating to cook, but it's actually quite easy and fast.

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Tandoori Marinated Quail

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These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.

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Roasted Quail with Cabbage and Raisins

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The Good News For something so elegant, these petite quail, stuffed with Madeira-soaked raisins and served with cabbage seasoned with caraway, are supersimple to make and full of lean protein (from the quail), antioxidants (from the raisins) and phytochemicals (from the cabbage).

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Grilled Quail with Goji Berries and Pine Nuts

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Corey Lee uses Chinese dates, also called jujubes, in this elegant riff on a classic Chinese combination of poultry, fruit and nuts. Instead of the dates, look for goji berries, which are also a dried, red fruit.

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Grilled Spiced Quail with Shaved Fennel & Yogurt

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This spicy citrus marinade keeps the quail meat juicy while giving it a beautiful char on the grill. The quails are extremely succulent and flavorful and make an elegant first course.

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Haricot Vert Salad with Quail Eggs and Shrimp

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Christophe Emé says this is the kind of food his mother, Maryvonne, used to make when he was growing up in the Loire valley. Everything came from their backyard: the beans, the shallots, the laitue (similar to Boston lettuce), the eggs. His mother even made vinegar for the dressing. Emé refines and updates the recipe by using quail eggs instead of hen eggs and substituting arugula for the lettuce. Maryvonne used peanut oil in the dressing, as is traditional in the Loire, but Emé opts for olive oil instead.

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Crispy Quails with Chile Jam and Three-Bean Salad

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Bryan Caswell left Texas for nine years, but there are some things he couldn't shake, like three-bean salad. It gives a Southern touch to his Asian-accented quail, which marinates in ginger, garlic and soy sauce. Caswell learned to make chile jam in Bangkok, but he says Texans love the heat.

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