How to Make the Best Roasted Quail
Use this quick and simple quail roast recipe for evenly cooked moist quail meat that will keep you coming back for more.
The same way uplanders like the hunting action to be during a day afield, hot and fast is how quail meat should be roasted. Quail, depending on species, will vary in size, though the methods here should apply universally to whatever approximately 5-ounce bird you bag. Do yourself a favor and save both flavor and juiciness by plucking your birds and keeping the skin on.
Trussing is essential for any bird you’re roasting whole. I’ve yet to find what I consider a great truss method for wild birds. Until I do, a bit of Google research tells us that trussing birds means to draw both legs and wings close to the body so those cuts cook evenly. This is especially important for wild birds with tougher legs and wings compared to domestic chickens.
When roasting small wild birds, we are testing the upper limits of our ovens. Before you preheat your oven, make sure you have a skillet that has no issue reaching 550-600 degrees Fahrenheit. For my oven, roasting quail for 14 minutes at 525 degrees is the sweet spot. The skin gets crispy after 14 minutes and the meat is still juicy. Depending on your oven, if you can go higher than 525 degrees, consider roasting it for 12 to 13 minutes. If 500 is as high as you can go, roast for 15 to 16 minutes. Keep in mind that if you opt for crispier skin, you lose out on a little bit of juice. If you opt for a bit of blush in the breasts and an infernal breast temp of 150 degrees, you likely won’t get that crispy skin. It’s your call.
The gravy portion of this recipe is optional. Sometimes, I prefer my quail as-is. I let them rest for a few minutes after they’re done roasting, then take them in both hands and chow down.
