Quail is a small bird that, when properly baked, delights with its taste. Despite its size, quail is not as easy to prepare as it may seem. I know something about this because I was served baked quail for dinner some time ago and it was difficult to eat. The mistake made with those quails and many people make is the baking time. This meat is very tender, so it does not need much time in the oven. There is one rule when it comes to quail meat: high temperature and short baking time.
The three steps I always take when preparing quail for dinner are to marinate the meat, fry it in a pan and finish baking it in the oven. As for the marinade, marinade-based on citrus fruits, peppers and ginger works well with this meat. After briefly marinating, the meat should be thoroughly fried on each side, which will not only allow the skin to acquire a nice colour, but will also make it crispy after baking.
What to serve baked quail with? As this bird is really small and doesn’t have much meat on it, one dinner portion should consist of two pieces. Additions that go perfectly with roasted quail include polenta with butter and parmesan, cauliflower and parsley puree, red cabbage and turnip salad, and many others. Generally speaking, all kinds of vegetable purees and light salads are a delicious addition to roasted quail meat. I encourage you to try the recipe for baked quail below and enjoy.
Ingredients for baked quail.
- 4 quails (700 g all-together)
- 4 slices of orange
- 2 tablespoons of orange juice
- 2 tablespoons of oil
- 1 tablespoon of liquid honey
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt
- 2 tablespoons of butter
How to make baked quail.
Combine orange juice, oil, honey, salt and pepper in a bowl. Dry each quail with a paper towel, then put a slice of orange inside of each quail and tie the legs together to enclose the orange inside the quail. Next, thoroughly grease each bird with the marinade from the bowl, place it in a bowl, cover it and leave it in the fridge for an hour. After that time, remove and leave at room temperature for 15 minutes.
Place a thick-bottomed frying pan on the heat, warm it up and fry the quails on all sides over a medium heat. Fry for the first 3 minutes without butter, being careful not to let the marinade burn. Afterwards, add butter and continue frying for another 2-3 minutes. The skin of the quails should take on a nice golden-brown colour, but should not be browned too much. Place the fried quails in an oven preheated to 215 degrees Celsius for 12-15 minutes. After removing from the oven, set aside for a while to let the meat rest.
Good to know when making baked quail.
I used liquid honey with lavender, but you can use any type of liquid honey, such as acacia or linden.
The orange juice should be freshly squeezed juice, not juice from a carton.
If you fry quails in a pan with a metal handle, you can put it in the oven together with the pan, otherwise, place the quails on a baking tray. Place the quails with the breast side up. The baking time for these birds is 12-15 minutes, after 12 minutes you will get pinker meat inside, while 15 minutes will give us more done meat.
Quails frying in a pan should be turned frequently poured with liquid butter and marinade to ensure even browning of their skin.
Do you like baked meat? If so, try our recipe for Roasted spicy chicken legs.