21 June 2019

Five quail recipes that’ll make your mouth water

One of the best parts of a quail hunt is the meal that follows, right? With so many delicious ways to prepare quail, we asked our resident chef, Dirk Flachsmeier for some of his tried-and-true quail recipes. He was nice enough to share a bunch of different ideas that will take your next field-to-fork meal to the next level.

To get to know Chef Dirk a little better, click here to read our interview with him.


Quail vol au vent (Flying in the wind)

Cut off the quail legs and use the breasts.

Cover in water add carrots, onions, celery, bay leaf and pepper corn, some fresh thyme and salt and a good white cooking wine.

Bring this to a boil for about 5 minutes then set aside to cool.

Debone the breasts and set aside.

Strain the stock.

In a large pan, make a rue of butter and flour and deglaze with white wine, add the stock to the desired thickness.

Add heavy cream and white pepper and salt to taste.

Sauté diced mushrooms, drain them, and add them and the quail breast to the sauce then you will ladle into the puffed pastry bowls (which can be either purchased pre-made frozen or create your own prior to cooking the quail recipe).

Serve with sautéed carrots, peas and pearl onions.

Grilled Quail

Clean quail (soak in water until water is no longer bloody – may take several changes of water).

Marinate clean quail in Italian dressing in Zip-Loc bag.

Start charcoal/gas grill. Place coals on one end or split and cook birds at opposite end or between coals. The oil in the dressing will make it flare up when cooked directly over embers. When ready to grill, remove birds and wrap each in ½ piece of bacon – secure with wooden tooth pick.

Place birds breast side down – using each to support the other, close lid and cook 7 – 10 minutes.

Have spray bottle of water to extinguish any flare ups. Don’t spray over birds, spray underneath – where flame is.

Remove birds to platter or oven proof dish and tent with foil.

Let rest 15 minutes.

Keep in warm oven at 250° until ready to eat.

Serve with Rice Casserole.

Rice Casserole 4 Tbsp. butter
½ tsp salt
1 c Onion
½ tsp pepper 4 c rice cooked
3 - (4 oz.) cans green chilies/chopped/drained 2 c sour cream
2 c. grated sharp cheddar cheese 1 Bay leaf

Melt 4 Tbsp. butter on large skillet. Sauté 1 cup of onion chopped until golden – add 4 cups cooked rice, 2 cups sour cream, 1 cup cottage cheese, 1 bay leaf, salt and pepper- - toss lightly and mix well. In a greased 8 X 12 Pyrex dish – layer ½ rice mixture, top with three (4 oz) cans of drained green chilies - chopped, 1 cup cheddar cheese, layer rest of rice and remaining 1 cup cheddar cheese. Bake 25 minutes uncovered.

Fried Quail

Defrost and clean quail (be sure that all shot or feathers are removed).

Soak quail in water that is seasoned with celery salt, paprika, a little curry powder, white ground pepper, and little Old Bay seasoning. Let quail soak for at least one hour. You can do this at lunchtime and keep it refrigerated.

Take plain flour and season it with the same seasoning as above.

Heat up your grease, preferably peanut oil, to 350 degrees.

Batter quail in flour very firmly, be sure there are no naked areas, then drop bird into grease immediately and fry until it floats. Let it float for about a minute. Take it out and lay it on a paper towel or newspaper so it can drain properly.

Quail and Cheese Ravioli with Alfredo sauce

Prepare quail: Season quail with salt, pepper, paprika, curry powder, celery salt, ground thyme, then lightly dust in flour. Brown on both sides in hot skillet. Set birds upright onto a dish and set aside, discard oil in skillet.

Vegetable medley: Tomatoes and zucchini cubed, peeled and seeded with chopped fresh basil and cracked pepper – sauté in olive oil and fresh garlic

Presentation: Place quail on top of the vegetable medley and surround with ravioli and Alfredo sauce on top.

Quail Simmered in Mushroom Sauce

Season quail with salt, pepper, paprika, curry powder, celery salt, ground thyme, then lightly dust in flour.

Brown on both sides in hot skillet.

Set birds upright onto a dish and set aside, discard oil in skillet.

Lightly brown bacon in same skillet, add chopped onions and fresh chopped garlic, brown lightly.

Add wild mushrooms such as Portobello, shiitake or oyster mushrooms, let brown for a few minutes then deglaze skillet with brandy.

Add some red wine then add demi-glace and season sauce to taste.

Pour sauce over birds, cover them tightly with aluminum foil and bake in oven for 1 ½ to 2 hours on 350 degrees.

Serve with potato gnocchi – may be purchased at your local grocery store or Sam’s Club.