This simple and quick cast iron pan fried quail recipe sears in minutes on the stovetop and then is transferred to the oven for ~ 8 minutes at 425F.
The best way to cook quail is fast because it is so small and lean and will dry out easy (this is where a sauce or gravy comes in handy!).
How To Cook Quail
Cooking quail in the "stovetop to oven" method gives it a fast crisp sear on the outside while finishing the inside at a lower heat in the oven will keep it moister.
- Preheat oven to 425F
- Dry the quail with a paper towel (this helps to get crispy skin) and add salt and pepper.
- Tie the quail legs together with twine. Don't want to (or don't know how to) tie the legs together? Skip it - the bird will still cook!
- Add some vegetable oil to the pan and sear quail on breast side only for ~4-5 minutes or until browned.
- Flip it and place in oven for ~ 8-10 minutes or until cooked through. Quail can also be served slightly pink in the middle.
- Add salt to taste
Don't have a cast iron pan? No problem. Any pan that can go from the stovetop to the oven at 425F will work for cooking quail.
What is Quail?
Quail is a very small game bird that tastes similar to chicken. Most quail on the market are raised in special game bird farms in the U.S.
Quail is versatile and you can stuff the small cavity with cooked sausages or vegetables and / or make a pan sauce to go along with it. This easy and basic quail recipe will get you started.
Fresh quail is difficult to find. It can generally be ordered through a specialty butcher or find it in the frozen section of grocery stores.
Pan Fried Quail Recipe FAQS:
Quail tastes like chicken. I have read that people think that quail has got a "gamey" taste but it is not strong at all in my opinion. Although quail meat does not have a lot of fat, it has more of a taste of chicken thigh versus chicken breast.
Quail can be served slightly pink in the middle.
It was overcooked (or old). Try just searing it on the stovetop on the breast side and then place in the oven for less time. Trouble shoot this dish by having a side of crisp applesauce or some other sauce at the ready for dipping. See recommendations below.
There is nothing wrong with this recipe as is but if you want to serve pan fried quail with a sauce, check out these recipes: Applesauce, plum sauce, grape coulis, mushroom gravy, basil pesto, orange citrus sauce.
This blog post is sponsored by Smithey Ironware who makes this gorgeous and tough cast iron skillet. It's made in the U.S. and handcrafted in my home-town of Charleston, SC.
Easy Pan Fried Quail
EatSimpleFood.com
This simple and quick cast iron pan fried and roasted quail recipe cooks in minutes. The best way to cook quail is fast because it is so small and lean.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 (2 each)
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low-Carb, Paleo
Ingredients
- 8 (~4.5oz each) whole quail
- 1 tablespoon safflower or vegetable oil
- salt
- black pepper
Instructions
- Preheat oven to 425F
- Dry the quail with a paper towel and salt and pepper.
- Truss (tie together) the legs to keep it presentable and to cook more evenly. (This is an optional step).
- Preheat skillet to high heat and add enough oil to lightly coat the bottom of the pan. When hot, add the birds breast side down. Sear ~ 4-5 minutes or until golden brown, flip and place in oven.
- Cook quail in the oven ~10 minutes or until internal temperature of the quail reaches 165F.
- Add salt to taste and serve with Roasted Brussels Sprouts. Happy Eating! Beckie
Notes
- Don't want to tie the legs together? Skip it - the bird will still cook!
- Want the breast a little darker? Broil the last couple minutes (watch carefully!) in the oven
Serving Suggestion
Up your game by trying it with one of these flavorful sauces with this quail recipe.
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