How To Prepare Quail

The small bird known as quail has been used in the culinary arts across the world for hundreds of years. Smaller than a chicken but larger than a partridge, quail has been a staple of Indian, French, Polish, Portuguese and Japanese cooking for its unique taste and succulent texture. Often cooked along with vegetables or in a sauce, this bird may seem like something fancy but is actually a cost effective way to switch up your dishes while bringing a bit of delicious fun to supper time. You can stuff them, braise them, wrap them in bacon or simmer them in a flavorful sauce for hours.

Follow along with our online culinary school chef in this video as he shows you how to prepare quail. With hundreds of unique recipes, you’re going to want to learn this!

Preparing Quail

2 semi-boneless quail
2 tbsp olive oil
2 sprigs of fresh thyme
2 tbsp unsalted butter
1 shallot, minced
¼ cup port
¼ cup white wine
2 tbsp seedless raspberry preserves
1 tbsp raspberry vinegar
1 tbsp Dijon mustard
1/2 cup raspberries
Salt and pepper
Wild mushrooms, optional

Quail Preparation:
1. Heat a medium sautéed pan over high heat. Season the quail with salt and pepper and add the oil to the pan, place the quail in the pan skin side down first. Add thyme sprigs, cook the quail without moving them, for about 3-4 minutes, then carefully flip the quail and baste with the oil. Add the mushrooms and cook for 3 minutes. Cook the second side for additional 3 minutes or until the quail is firm and tender.

Sauce Preparation:
1. Melt 1 tablespoon of butter in a medium sauce pan. Add the shallots and cook over medium heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over medium heat until the sauce reduces to 3 tablespoons, about 5 minutes. Add the raspberry preserves, vinegar and mustard whisk over low heat until smooth. Add the raspberries and cook whisking gently to break up the berries. Whisk the remaining 1 tablespoon of butter, season with salt and pepper.
2. Served the quail with the raspberry sauce with your choice of starch and vegetable.

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