How To Cook Quail, Best Braised Quail Recipe

Name: Braised Quail Cooked with Apple and Rum
Prep time: 135 min
Cook time: 35 min
Total time: 170 min
Ingredients: 8 quails (plucked and cleaned); 2 tablespoons lemon juice; 2 tablespoons of soy sauce; 12 spring onion bulbs (peeled); 1 tablespoon of salt (divided); ¼ teaspoon of black pepper (freshly-cracked, or ground); 3 tablespoons of vegetable oil; 1 teaspoon of sugar (white, granulated); ⅓ cup of golden rum; 3 sprigs of curly parsley (minced finely); 2 fuji apples (peeled and cut into thin wedges)

Portions: servings

Calories: 553kcal

Learn how to cook quail with rum, a hearty and fruity apple touch. Quail is often used in special-occasion and holiday meals, so I've made this quail recipe with rum and apple great for special occasions. Refined yet simple, and with flavor to spare.

Why I ❤️ it • Recipe • Video • Ingredients • Video • Preparation

Quail cooked with apples and rum.

Why I ❤️ it

Cooking meat with rum is not unfamiliar at all to me. Thank goodness, because this Quail with Rum and Apple is just too amazing. Adding apples was my idea. Rum-based sauces have a faint taste of bitterness that I dislike, and the apples tame that.

I don't recommend this dish for children for the obvious reason that children should stay away from alcohol, but also because quails have many very small bones that can be a choking hazard for kids. Consider this a special "grown-up" dish.

Braised quail recipe

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You'll love this braised quail cooked with apple and rum sauce., which makes this incredibly flavorful and interesting. It's the easiest, best way to cook quail meat.

Course: Dinner, Lunch

Inspiration: Special Occasions

Category: best quail recipe, codorniz recipe, quail cooked

Author: Clara Gonzalez

Prep Time2 hrs 15 mins

Cook Time35 mins

Total Time2 hrs 50 mins

Utensils and tools

Large skillet, pan, or dutch oven
Paper towels

Ingredients

8 quails, plucked and cleaned
2 tablespoons lemon juice
2 tablespoons of soy sauce
12 spring onion bulbs, peeled
1 tablespoon of salt (divided)
¼ teaspoon of black pepper (freshly-cracked, or ground)
3 tablespoons of vegetable oil
1 teaspoon of sugar (white, granulated)
⅓ cup of golden rum
3 sprigs of curly parsley, minced finely
2 fuji apples, peeled and cut into thin wedges

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

1. Seasoning the quail

Separate the spring onion bulbs from the leaves. Use the leaves for another dish. Stuff the quails with the spring onions bulbs (save the leaves for another dish).

After stuffing the quails, drizzle them with the lime juice and soy sauce, then season them with a teaspoon of salt and pepper. Let the quail marinate in the refrigerator for two to 4 hours.

2. Browning quail

Remove the marinated quail from the fridge, and pat them dry on the outside with paper towels.

Heat the oil in the skillet over medium-high heat. Add the sugar and let it heat until it turns dark brown. Add the quails (careful with splatters!), and stir until they are golden brown all over.

3. Cooking quail

Add 3 tablespoons of water and cook covered over medium heat until almost all the liquid has evaporated. Flip the quails and add another 3 tablespoons of water, and cover again.

Repeat this until the quail breasts are cooked through, which may take 35 to 60 minutes depending on the quality of the meat.

4. Making the sauce

Add the rum, ¼ cup of water, parsley, and apple and cook over low heat for 5 minutes and you have about a cup of liquid in the pot.

Remove from the pot and serve.

Variations

For a very different flavor profile, but one I also liked, substitute balsamic vinegar for lemon juice, and rum for a cup of white wine.

Top tips

Not all varieties of apples are good for cooking: Fuji is one of my favorites for this purpose.

While I usually prefer using olive oil, in this case, we need oil with a high smoke point.

Quails typically vary from ¼ lb to ½ lb, so you may need to eyeball the portion size and reduce the number if they are on the big side, mine were quite small. Bear in mind that only the quail breast and thighs have any meat.

Serving suggestions

Serve with broasted potatoes, or rice, and salad. Or check out this rice and quail egg salad.

Nutritional information

Calories: 553kcal - Carbohydrates: 11g - Protein: 43g - Fat: 33g - Saturated Fat: 8g - Cholesterol: 166mg - Sodium: 508mg - Potassium: 602mg - Fiber: 2gSugar: 8g - Vitamin A: 800IU - Vitamin C: 20.6mg - Calcium: 49mg - Iron: 9.1mg

More meat recipes

See more: meat recipes dinner recipes

FAQs

What is quail?

Quail (the European or common quail) is a small game bird related to pheasants. It is migratory. Quails can be hunted but are more commonly grown in farms. Quail eggs are also popular.

What is the preferred cooking method for quail?

The most common methods of cooking quail is grilling, broiling, brasiing or roasting. My preferred method to cook quail is braised, a slow-cooking wet method that yield deeper flavors and tender meat.

How long does it take for a quail to cook?

How long it takes to cook quail will very much depend on the meat quality, and the cooking method. Quail takes, especially game meat, takes much longer to cook than chicken, and generally similar to turkey meat. Braised quail may take about 60 minutes to cook.

What does quail taste like?

The taste of quail can be described as mildly gamey poultry.

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Braised Quail Cooked with Apple and Rum

Ingredients

8 quails plucked and cleaned
2 tablespoons lemon juice
2 tablespoons of soy sauce
12 spring onion bulbs peeled
1 tablespoon of salt divided
¼ teaspoon of black pepper freshly-cracked, or ground
3 tablespoons of vegetable oil
1 teaspoon of sugar white, granulated
⅓ cup of golden rum
3 sprigs of curly parsley minced finely
2 fuji apples peeled and cut into thin wedges

Instructions

Step 1: Seasoning the quail

Separate the spring onion bulbs from the leaves. Use the leaves for another dish. Stuff the quails with the spring onions bulbs (save the leaves for another dish).
After stuffing the quails, drizzle them with the lime juice and soy sauce, then season them with a teaspoon of salt and pepper. Let the quail marinate in the refrigerator for two to 4 hours.

Step2: Browning quail

Remove the marinated quail from the fridge, and pat them dry on the outside with paper towels.
Heat the oil in the skillet over medium-high heat. Add the sugar and let it heat until it turns dark brown. Add the quails (careful with splatters!), and stir until they are golden brown all over.

Step 3: Cooking quail

Add 3 tablespoons of water and cook covered over medium heat until almost all the liquid has evaporated. Flip the quails and add another 3 tablespoons of water, and cover again.
Repeat this until the quail breasts are cooked through, which may take 35 to 60 minutes depending on the quality of the meat.

Step 4: Making the sauce

Add the rum, ¼ cup of water, parsley, and apple and cook over low heat for 5 minutes and you have about a cup of liquid in the pot.
Remove from the pot and serve.

Notes

Not all varieties of apples are good for cooking: Fuji is one of my favorites for this purpose.

Nutrition

Calories: 553kcal

Published by Tia Clara - Apr 27, 2012

How To Cook Quail, Best Quail Recipe with Rum And Apples

Why I ❤️ it

Braised quail recipe

Utensils and tools

Ingredients