To make sure breasts get here while legs reach a higher temp, I sometimes place quail breasts down on an ice pack so breasts stay cool while legs come to room temp. Breastsīreasts are best served at 150-160 degrees Fahrenheit internal temperature and, ideally, nothing past this. In his book, “ Pheasant, Quail, Cottontail,” he also goes over another solid method: “Pan-Roasted Quail,” but for me, I am more caveman than gourmet when it comes to quail, so I almost always spatchcock. Hank Shaw employs a very hot oven-500 degrees Fahrenheit-for about 15 minutes for his “Simple Roast Quail” recipe.
#Quail meat skin
This allows me to grill them for crispy skin but also turn over, meat side up, and place legs near indirect heat to finish them off. Quail are best-served whole and benefit, generally speaking, from most hot-and-fast cooking methods, as such an approach crisps up the skin while also cooking to both breasts and legs to ideal temperatures.įor quail, I am a big proponent of spatchcocking these birds, which is cutting out the spine and flattening the bird. Also, it’s best to bring these birds to room temp prior to cooking.
I recommend either dry brining or wet brining quail ahead of cooking. Obviously, some of that weight is bones, but it’s likely fair to say you’ll get 2-3 ounces of actual meat from each quail. Rarely will you find a quail weighing more than 5 ounces and once dressed these birds weigh, on average, 4 ounces. While there may be very subtle differences in flavor between species-mostly due to diet-quail is one of the more mild-tasting upland birds and therefore is very versatile in terms of recipe creation. Small, tasty, succulent if cooked correctly, quail is a fan favorite among upland hunters and their family members sitting around the table.
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