How to cook quail in oven

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Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 104,357 times. Cook quail by roasting it in the oven, grilling it, or sauteeing it on the stovetop. Its lean meat can dry out quickly, so you’ll need to carefully monitor its progress regardless of which cooking method you use. When purchasing quail from the store, choose birds that appear relatively plump since they’ll have a better ratio of meat to bone.

Make sure that the skin appears unblemished, too. Additionally, the quail skin should look creamy or yellow with a slight pink tint. Do not purchase quail that looks dry or smells peculiar. Note that quails can be purchased bone-in, semi-boneless, or fully boneless.

Any of these options can be used. Use the quail within two or three days. Store fresh quail in the refrigerator and use it within two or three days. Cover a tray or baking sheet with greaseproof wax paper or parchment paper, then put the quail on top. Keep it on the bottom shelf of the refrigerator so that no juices can drip off and contaminate other foods.

Marinate or brine the quail, if desired. You don’t need to marinate or brine the quail, but since the meat is lean and fairly dry, doing so can reduce the risk of drying the meat out during the cooking process. Combine the olive oil, garlic, thyme, sage, and parsley in a large glass bowl. Add the quail to the bowl and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate the quail for two hours. Bring the mixture to a boil on the stove over medium-high heat. Place the quail in a large bowl and cover with the brine.