Quail Recipe

Quail recipe picture

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my simple quail recipe in this post.

Here we prepare the small wild fowl whole.

You can find the release of the quail elsewhere in a cooking school article.

The advantage of this preparation:

It’s quick and the cutting takes place on the plate.

Have fun and good luck!

1. Recipe Quail

Here are the step-by-step instructions.

I am happy to answer comments and cooking questions using the comment function at the bottom of the page.


Cooked, photographed and written down by chef Thomas Sixt

Servings 2
Calories 446
Total Time 65 Min.
Preparation Time 30 Min.
Cook Time 35 Min.

Simple instructions for preparing whole wild fowl.

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Quail recipe picture
Quail recipe Image © Thomas Sixt


4 Pieces Quails Quails ingredient wild fowl (Whole)
4 Pinches primal salt
4 Pinches black ground pepper
1 tbsp Olive oil
(Roast twine to tie)


Quail fresh on the kitchen board
Quail prepared for release

To prepare

Rinse wild fowl under cold running water and set aside to dry.

Tying quail
The quail tied with a string.

Binding I

Place the wildfowl on the board breast side up.

Cross the chicken legs and place a roasting twine over them.

Tying quail
Tie the quail with the twine.

Binding II

Pass the roasting line under the poultry body.

Tie quail at the back
Tie the quail at the back

Binding III.

Turn the chicken over and tie a knot behind the wing bones.

Tied quail on the kitchen board
Tied quail ready on the kitchen board.

Poultry tied

Tie the remaining small birds in the same way and place them ready on the board.

Tied quail in a pot
Tied, ready-to-roast quails in a pot

Give pot

Place the tied quail in a roasting pan or saucepan, breast side up.

Ready-to-roast quail with thyme
Ready-to-roast quail in a pot with thyme

Add thyme

Fill the belly with sprigs of thyme.

Spiced quail
Spiced quail in a pot

Spice up

Season with salt, pepper and a little olive oil.

Put the quail in the oven
Put the quail in the oven.

Roast meat

Preheat the oven for 10 minutes at 180°C and insert the wild fowl.

Reduce the temperature to 170°C, cook for about 30 minutes.

Roasted quail in pot
Roasted quail in a pot recipe image © Thomas Sixt


Remove the crispy cooked quail from the oven and serve with the desired side dishes.

I wish you a good appetite!


Quail Sauce:

The classically prepared quail sauce is quite an effort.

You’ll need a portion of quail roast for this, since the roasted bones are used to cook the sauce.

You can find the preparation of the classic quail jus here in the food blog.

Alternative Sauce Tips:

Instead of the classic quail sauce, you can serve the following sauce…

Orange Sauce:

Mix 300 ml cold orange juice with a tablespoon of cornstarch and bring to the boil.

Season the sauce with a teaspoon of soy sauce, salt, pepper and cayenne pepper.

Boil down as desired, thicken if necessary.

Mix with 50 g cold butter or 50 g cold brown butter and serve with the quail.

Port Wine Sauce:

Mix 250 ml veal stock and 250 ml port wine with a teaspoon of cold cornstarch.

Boil the sauce.

Season the sauce with a teaspoon of soy sauce, salt, pepper and cayenne pepper.

Boil down as desired, thicken if necessary.

Mix with 50 g cold butter or 50 g cold brown butter and serve with the quail.

2. Calories and Nutritional Values

3. Serve Wild Fowl Rare, Pink Or Well-Done

From the upscale gastronomy I know the urge of the chefs to serve game and wild fowl bloody and pink.

I still remember the first pigeon breast I was able to taste.

That was with Heinz Winkler in Aschau. The restaurant had 2 stars at the time.

The breast of the pigeon was covered with game stuffing and chard.

The sauce was a wonderful pigeon ice cream, the kind you only get served a second time in heaven.

The pigeon breast was bloody on the inside and tasted delicious.

A few years later I was able to meet Count Kujawski Olgierd EJ.

At that time, the passionate hunter and author had written all the game cookbooks for the well-known Teubner Verlag (Teubner Edition).

The friendly count told me:

Game should not be served bloody or too pink, germs often contained can cause severe flu for up to a week after consumption.

Since this conversation, I have avoided pink or even bloody game on the plate. My health is more important to me.

4. Side Dishes For Quail

The wild poultry harmonises with various vegetable and side dishes.

5. Further Contributions To the Quail

6. More Venison Recipes

Comments, Cooking Questions and Answers

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