How to Cook Quail in the Oven

Tiny quail make an easy and impressive dinner. Quail cook up quickly in a hot oven. Pick up some fresh, whole quail from the butcher and cook them by browning them on the stove top, then finishing them in the oven to get perfectly cooked quail with a nice, crusty sear. You can also smother the quail in gravy and cook them in the oven to make them tender and juicy.

Pan-Roasted Quail

    Preheat the oven to 350 degrees Fahrenheit.

    Rinse the quail and pat them dry with paper towels.

    Rub the quail with olive oil and sprinkle them with salt and pepper.

    Heat olive oil in a large, ovenproof skillet. Place the quail in the pan, skin side down. Cook until the skin turns brown, about three minutes. Use tongs to turn the quail. Cook the second side for three more minutes.

    Place the pan in the oven. Cook the quail for nine minutes or until done. Serve warm with sauce or plain.

Smothered Baked Quail

    Preheat the oven to 350 degrees Fahrenheit.

    Place six quail in a single layer in a large casserole dish.

    Melt the butter in a large saute pan. Add the vegetables to the pan, and cook until they are soft.

    Stir the flour into the pan, then slowly stir in the milk. Season with salt and pepper.

    Pour the milk mixture over the quail. Cover the dish with aluminum foil.

    Place the quail in the oven. Bake for 20 minutes, covered. Remove the foil, then bake for another 20 minutes.

    Take the quail out of the oven and remove them from the dish. Serve the quail warm drizzled with the gravy.

    Things You'll Need

    • Paper towels
    • Olive oil
    • Salt
    • Pepper
    • Large, ovenproof skillet
    • Tongs
    • Large casserole dish
    • Large saute pan
    • Spoon
    • 2 tablespoons butter
    • 1 onion, chopped
    • 1/2 cup mushrooms, sliced
    • 1/2 cup celery, diced
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups milk
    • Aluminum foil


    • Try marinating the quail overnight in the refrigerator using your favorite marinade before roasting to keep the meat moist and give the quail an extra boost of flavor.

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