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Best Quail Recipes

I have more than just easy quail recipes, check out more recipes at the end of the page.
We do not see quail in southern Wisconsin like we used to. The wild turkeys took care of them years ago.

Quail Recipes

Best Quail Recipes

My first recipe for quail makes great appetizers or you can even serve it as a main meal.


1 lb quail breasts, boned
2 large jalapenos, seeded and halved lengthwise
12 bacon strips
cheddar cheese (optional)

Cut each jalapeno half into three long strips. Place a strip width-wise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks.

Place in a large resealable plastic bag. Add marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Grill.


1/4 cup cider vinegar
2 TBS homemade mustard
1 TBS homemade Dijon mustard
2 tsp homemade garlic powder
3/4 cup homemade brown sugar, packed
3 TBS honey
salt to taste
ground black pepper to taste
6 TBS canola oil

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place quail pieces in the mixture. Cover, and marinate 8 hours, or overnight. Drain and discard marinade. If you want to undo them and sprinkle cheddar cheese in the center – now is the time.

Preheat an outdoor grill for high heat. Lightly oil the grill grate. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.


8 quail, split and backbone removed
2 quarts water

canola oil to rub on meat
kosher salt to taste
freshly ground black pepper to taste
1 tsp thyme
1 tsp rosemary
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
rice for serving

Prepare grill by oiling the grates. Preheat to medium.

Bring the water to a boil and boil for two minutes; remove and dry well. Rub the meat with oil and season with salt, pepper, thyme, rosemary, garlic and onion powder – place on the grill.

Meanwhile, make the honey mustard sauce:
6 TBS honey
2 tsp canola oil
1 TBS homemade soy sauce
1 TBS old fashioned grainy mustard
1 TBS homemade Dijon mustard

Mix the sauce ingredients together in a small bowl. Heat just before drizzling on the quail.

For serving:
Cook the rice and place on a plate. Cover with a piece of quail and drizzle with the warm honey mustard sauce.


4 boneless quail breast halves
8 slices bacon
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 cup chicken broth
1 cup white wine
2 green onions, chopped
1 tsp kosher salt
freshly ground black pepper to taste
3 TBS flour (to make gravy)
mashed potatoes, for serving

PREHEAT oven to 325 degrees and spray an 8″ casserole dish with oil.

In a large skillet, fry bacon – but not to crispy point. Remove from pan and drain well on paper towels. Place quail meat in bacon drippings and season with garlic and onion powder. Brown all sides. Pour bacon drippings in prepared dish, just enough to cover the bottom.

Wrap each piece of quail with one or two slices of bacon and secure with toothpicks and place in the dish. Pour the chicken broth and wine over all. Add the onion and season with salt and pepper. Roast for 45 minutes. Do not over cook the meat.

Make the mashed potatoes. Remove the meat and make a gravy out of the drippings using the flour mixed with some water. Delicious.

This can be made in the crock pot also. Just cook the bacon some more before wrapping the quail pieces.

This quail recipe is versatile – It’s also very delicious.


1-1/2 lbs smoked sausage 2 lbs quail meat, cut into bite-sized pieces
1 tsp homemade garlic powder
1 tsp homemade onion powder
4 cups stewed tomatoes
1/2 green bell pepper, chopped
1 small onion, chopped
4 to 6 cups chicken broth
1 cup green onion, chopped

1 lb shrimp
kosher salt and ground black pepper to taste
2-1/2 cups raw rice

In a large skillet, brown the sausage with the onion and bell pepper until cooked through. Remove and drain; place in a dutch oven.

Season the quail with the garlic and onion powder. Fry pieces in the sausage grease until brown and completely cooked through; drain and also place in the dutch oven.

Cover the meat with stewed tomatoes and chopped green onion. Add more chicken broth and bring to a boil. Turn heat down and simmer for 20 minutes.

Add shrimp and simmer again for 20 minutes. Add rice and just enough broth to cover ingredients by an inch or so. Boil for 5 minutes. Reduce heat, cover, and cook for another 35 to 45 minutes or until rice is done. I check every 10 to 15 minutes and add more chicken broth if it is needed. A wonderful quail recipe.

Wild Game and Game Bird Recipes