Go Back
+ servings
Perfectly roasted quail with vegetables

Quick Roasted Quail

Roasting smaller game birds like quail, is fast, and results in moist, even cooked meat.
4.67 from 3 votes
Prep Time 12 hours
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 4 Whole Quail preferably plucked
  • Kosher salt
  • Freshly cracked black pepper
  • ½-1 lemon depending on how much lemon zest you want in your gravy
  • ½ Bulb fresh garlic bottoms cut off but not peeled
  • Cooking spray

Vegetables for roasting skillet

  • Celery
  • Carrots

Gravy

  • ¼ cup white wine
  • 1 cup pheasant, quail, or chicken stock

Roux

  • 1 tbsp all-purpose flour
  • ½ tbsp sunflower (or similar) cooking oil
  • 1 tsp Kitchen Bouquet Browning & Seasoning Sauce

Instructions
 

  • Fully thaw your quail and pat them dry. Dust them on all sides with kosher salt and freshly cracked black pepper. Allow them to sit in the fridge with ample airflow overnight so the meat can absorb the salt and the skin can dry.
  • Two hours prior to cooking, remove your quail from the fridge, truss the birds, and allow them to sit out at room temp. You can truss the birds prior to putting them in the fridge overnight too, if you want.
  • To cook, preheat your oven to 525. In a cast iron skillet, add the lemon flesh side down along with the garlic. Arrange the cut roasting vegetables in a way that your quail gets ample airflow all the way around when roasting.
  • After seven minutes of roasting, spray all sides of the quail with the cooking oil. Roast for another seven minutes or until slightly crispy.
  • When the quail are done roasting, make the gravy. Remove the skillet from the oven. Take the quail out of the skillet, making sure any juices from their cavities go back into the skillet. Lightly tent a piece of tin foil over the quail and let them rest while you make the gravy. Remove vegetables, lemon, and garlic from the skillet, too.
  • Place the skillet on the stovetop and turn the heat to medium-high. Deglaze the skillet with white wine, then add pheasant, quail, or chicken stock. Turn the heat to low. In a separate small saucepan, add one tablespoon all-purpose flour mixed with 1/2 tablespoon sunflower (or similar) cooking oil. Keep the heat on medium and stir the roux until it’s the color of wet sand. Add in the browning seasoning, mix it in, then add to the warm stock in the skillet. Stir to thicken the gravy.
  • Serve the quail with a little bit of gravy poured over top and enjoy.

Notes

Reach out to me on Instagram (@WildGameJack) with any questions or comments
Keyword Quail, Roast
Tried this recipe?Let us know how it was!