Delicious quail recipes for elegant events, romantic dinners and weeknight dinners.

12 Recipes




Global Cuisine

No reviews

This is a fancy but tasty meal ideal for that next special dinner or even Christmas. Quail is seared then simmered in a rich sauce containing potato, prunes, sultanas and sherry.

Recipe by: Bibus

No reviews

Quail is a very delicate bird and must have a short cooking time otherwise it will be dry and stringy. This is a base recipe to which you can add any kind of sauce instead of the easy one suggested here.

Recipe by: spookylean

No reviews

Before landing on it's fluffy steamed vegetable nest, this quail was braised in pancetta, shallots and spumante!

Recipe by: hip_pressure_cooking

No reviews

A very healthy stir fry with a great combination of flavours and textures. Use those chokos growing on the back fence!

Recipe by: sherra1102

No reviews

Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.

Recipe by: Zoë Harpham

No reviews

Quail stuffed with rosemary, thyme, parsley and orange zest, browned on the stove to seal in the juices then roasted in the oven until juicy and tender.

Recipe by: Kelly

No reviews

Wild Quail has a taste all of it's own ,Very different to commercially grown Quail as they are free range and feed on natural seed and the such Quail can be taken during the hunt season from around Easter time through to june , check dates .Hunting with a dog is recommended as Quail can sit tight in thick ground cover , and are very hard to find once downed in such cover . My Labrador first on the scene usually partakes in the feast of the first 4 or 5 before allowing me to start filling my quota Take 6 to 8 Fresh field shot Stubble Quail . Once plucked , cut down middle of breast with sharp scissors and butterfly . This makes it easy to gut and prepare for cooking . Lightly cover Quail with olive oil , salt , oregano and Garlic . At this stage the Quail can be left to marinate for 1 hour or frozen . Grill for around 7 min each side on high .

Recipe by: steventhrelfall

1 review

The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.

Recipe by: Pat Alburey

No reviews

Tiny quail, served on mushroom caps and topped with a garnish of parsley, lemon and garlic, make a special entree yet leave you plenty of free time to prepare the main course.

Recipe by: Pat Alburey

No reviews

Garlic, shallots and pitted green olives combine with stock to make a last-minute sauce, which is given a golden hue by a subtle touch of saffron threads.

Recipe by: Pat Alburey

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