Six species of quail are native to North America and many states offer a hunting season for the bird. Native Americans were most likely the first to use the bird as food in the US. The meat, whether harvested in the wild or purchased commercially, is known for its flavorful and tender meat. Quail has been described as more savory than chicken and less gamey in taste than duck. Quail can be prepared quickly in a variety of ways including roasted, braised, fried, and grilled.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Clip and discard the last two segments of both wing tips on each quail.
- Rinse the quails under cold running water and then pat them dry with paper towel.
- Stir together the olive oil, garlic, thyme, sage, and parsley in a large glass bowl.
- Place the quail in the bowl and toss until coated.
- Cover the bowl with plastic wrap and chill it in the refrigerator for at least 2 hours and up to overnight.
- Remove the bowl from the refrigerator and let it rest at room temperature for 20 minutes.
- Preheat the grill to medium-high heat (350–400°F).
- Remove the quail from the marinade and season both sides with salt and pepper.
- Place the quail on the grill and cook it for 5–6 minutes on each side or until golden-brown and cooked through.
- Remove the quail from the grill and serve immediately.
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