15 Global Quail Recipes for Every Palate
Savor the delicate flavors of quail with Mangoes and Palm Trees’ 15 best recipes, inspired by cuisines from Greece to Japan!
Imagine a platter of roasted quail, their tender, delicately flavored meat infused with global spices, from Greek herbs to Japanese teriyaki. This small game bird (~120 kcal/100g), prized in cuisines from European fine dining to Asian delicacies, offers a unique culinary experience with its petite size and soft, edible bones. At *Mangoes and Palm Trees*, we celebrate quail’s versatility, drawing on diverse traditions, including Natalia’s Siberian heritage, to create **global quail dishes** that are healthy, flavorful, and sure to impress. From our American Oven Roasted Quail to Chinese Salt & Pepper Crispy Fried Quail, these **healthy quail recipes** elevate any meal. Explore this exquisite collection and dive into more at our Recipes Collection.
Why Quail?
Quail, a small, plump game bird (~20g protein/100g), is cherished for its mild, slightly sweet flavor and tender texture. Popular in Mediterranean, Asian, and Southern cuisines, its small size and delicate bones make it ideal for whole roasting or frying, often served with bones intact for ease and flavor. At *Mangoes and Palm Trees*, we’ve crafted **game bird meals** inspired by Greek, Japanese, and American traditions, perfect for adventurous cooks or elegant dinners. Discover more poultry inspiration in our Grilled Chicken Recipes (Bon Appétit).
The Global Charm of Quail
From Greek braised dishes to Cajun roasts, quail’s delicate flavor pairs beautifully with bold spices, fruits, and sauces, making it a star in global cuisines. Its quick cooking time and unique presentation elevate both casual and sophisticated meals. Our recipes offer a **100% unique** approach, blending authentic traditions with modern ease to create dishes that everyone will love (Serious Eats).
Signature Recipe: American Oven Roasted Quail
Start your global quail journey with our flagship **American Oven Roasted Quail**, a *Mangoes and Palm Trees* exclusive that delivers crispy, tender birds with a simple herb seasoning, ideal for beginners.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Olive oil | 2 tbsp | Crispy coating |
| Thyme | 1 tsp | Herb flavor |
| Rosemary | 1 tsp | Herb flavor |
| Garlic powder | 1 tsp | Aromatic base |
| Salt | 1 tsp | Flavor enhancer |
| Black pepper | 1/2 tsp | Subtle spice |
| Lemon juice | 1 tbsp | Bright finish |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Preheat oven to 400°F (204°C). Pat 4 whole quail dry and rub with 2 tbsp olive oil, 1 tsp thyme, 1 tsp rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Place quail on a baking sheet and roast for 20-25 minutes until golden and internal temperature reaches 165°F (74°C). Drizzle with 1 tbsp lemon juice and garnish with 1 tbsp chopped parsley for an American-inspired dish (Restless Chipotle). Pair with our Healthy Meal Plans.
Yield: 4 servings. Nutrition (Per Serving): ~200 kcal, 20g protein, 12g fat, 2g carbs, 0g fiber, 600mg sodium.
14 More Global Quail Inspirations
Beyond our signature roasted quail, here are 14 additional **quail recipes**, each infused with a *Mangoes and Palm Trees* global twist to spark your culinary creativity.
2. American Roasted Quail with Orange, Tarragon, and Garlic Glaze
Tender quail with a tangy, aromatic glaze.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Orange juice | 1/4 cup | Tangy glaze |
| Tarragon | 1 tsp | Herb flavor |
| Garlic | 2 cloves | Aromatic base |
| Honey | 1 tbsp | Sweet glaze |
| Olive oil | 2 tbsp | Crispy coating |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Preheat oven to 400°F (204°C). Rub 4 whole quail with 2 tbsp olive oil and 1 tsp salt. Roast for 15 minutes. In a microwave-safe bowl, mix 1/4 cup orange juice, 1 tbsp honey, 1 tsp chopped tarragon, and 2 minced garlic cloves; microwave for 1 minute until thickened. Brush quail with glaze and roast for 5-10 minutes until golden (165°F/74°C). Garnish with 1 tbsp chopped parsley for an American-inspired dish (Bon Appétit).
Yield: 4 servings. Nutrition (Per Serving): ~220 kcal, 20g protein, 12g fat, 8g carbs, 0g fiber, 600mg sodium.
3. Greek Braised Quail
One-pot quail with Mediterranean flavors.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Artichoke hearts | 1 cup | Vegetable filler |
| Black olives | 1/4 cup | Salty flavor |
| Celery | 1/2 cup | Crunchy vegetable |
| Yellow onion | 1/2 cup | Sweet depth |
| Lemon juice | 1 tbsp | Bright tang |
| Oregano | 1 tsp | Herb flavor |
| Olive oil | 2 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
In a pot, heat 2 tbsp olive oil over medium heat and sear 4 whole quail with 1 tsp salt for 3-4 minutes per side. Remove quail. Sauté 1/2 cup diced onion, 1/2 cup chopped celery, 1 cup artichoke hearts, and 1 tsp oregano for 5 minutes. Add 1/4 cup pitted black olives, 1 tbsp lemon juice, and 1/2 cup water. Return quail, cover, and braise for 20 minutes until tender (165°F/74°C). Garnish with 1 tbsp chopped parsley for a Greek-inspired dish (Honest Food).
Yield: 4 servings. Nutrition (Per Serving): ~250 kcal, 20g protein, 15g fat, 10g carbs, 3g fiber, 700mg sodium.
4. Middle Eastern Sweet and Sticky Roast Quail
Flavorful quail with a vibrant marinade.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Pomegranate molasses | 2 tbsp | Sweet-tart marinade |
| Coriander seeds | 1 tsp | Spicy flavor |
| Cumin | 1 tsp | Earthy spice |
| Ginger | 1 tsp | Warm spice |
| Saffron | 1 pinch | Rich flavor |
| Olive oil | 2 tbsp | Crispy coating |
| Salt | 1 tsp | Flavor enhancer |
| Rocket leaves | 1 cup | Fresh side |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Marinate 4 whole quail in 2 tbsp pomegranate molasses, 1 tsp coriander seeds, 1 tsp cumin, 1 tsp grated ginger, 1 pinch saffron, 2 tbsp olive oil, and 1 tsp salt for 1 hour. Preheat oven to 400°F (204°C). Roast quail on a baking sheet for 20-25 minutes until golden (165°F/74°C). Serve on 1 cup rocket leaves with flatbreads, garnished with 1 tbsp chopped parsley for a Middle Eastern-inspired dish (Jamie Oliver).
Yield: 4 servings. Nutrition (Per Serving): ~230 kcal, 20g protein, 12g fat, 10g carbs, 1g fiber, 600mg sodium.
5. Japanese Teriyaki Quail
Umami-rich quail with a glossy sauce.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Soy sauce | 1/4 cup | Umami base |
| Mirin | 2 tbsp | Sweet flavor |
| Sake | 2 tbsp | Depth of flavor |
| Sugar | 1 tbsp | Sweet balance |
| Sesame seeds | 1 tsp | Nutty garnish |
| Chives | 1 tbsp | Fresh garnish |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1/2 tsp | Flavor enhancer |
Cooking Method
In a skillet, heat 1 tbsp olive oil over medium heat and sear 4 whole quail with 1/2 tsp salt for 3-4 minutes per side. Remove quail. In the same skillet, simmer 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar for 5 minutes until thickened. Return quail and coat with sauce, cooking for 2 minutes. Garnish with 1 tsp sesame seeds and 1 tbsp chopped chives, serving with rice for a Japanese-inspired dish (Gourmet Traveller). Pair with our Sauce Recipes.
Yield: 4 servings. Nutrition (Per Serving): ~240 kcal, 20g protein, 12g fat, 12g carbs, 0g fiber, 800mg sodium.
6. Cajun Roasted Quail with Andouille Sausage Cream Sauce
Spicy quail with a creamy Southern sauce.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Cajun seasoning | 1 tbsp | Spicy rub |
| Andouille sausage | 1/2 cup | Smoky flavor |
| Heavy cream | 1/2 cup | Creamy sauce |
| Garlic | 1 clove | Aromatic base |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1/2 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Preheat oven to 400°F (204°C). Rub 4 whole quail with 1 tbsp Cajun seasoning and 1/2 tsp salt. Roast on a baking sheet for 15-20 minutes until golden (165°F/74°C). In a skillet, heat 1 tbsp olive oil and sauté 1/2 cup diced andouille sausage and 1 minced garlic clove for 5 minutes. Add 1/2 cup heavy cream and simmer for 5 minutes. Serve quail with sauce, garnished with 1 tbsp chopped parsley for a Cajun-inspired dish (Went Here 8 This).
Yield: 4 servings. Nutrition (Per Serving): ~300 kcal, 22g protein, 20g fat, 5g carbs, 0g fiber, 700mg sodium.
7. American Peach Barbecued Quail with Smoked Cheese Grits
Sweet and smoky quail with creamy grits.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Peaches | 1 cup | Sweet sauce |
| Peach preserves | 1/4 cup | Sweet glaze |
| Ketchup | 1/4 cup | Tangy base |
| Worcestershire sauce | 1 tbsp | Umami depth |
| Dark brown sugar | 1 tbsp | Sweet balance |
| Grits | 1 cup | Creamy side |
| Smoked cheddar | 1/4 cup | Smoky flavor |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
In a saucepan, simmer 1 cup diced peaches, 1/4 cup peach preserves, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tbsp dark brown sugar, and 1/2 tsp salt for 10 minutes to make barbecue sauce. Grill 4 whole quail over medium heat, basting with sauce, for 8-10 minutes per side until cooked (165°F/74°C). Cook 1 cup grits according to package instructions, stirring in 1/4 cup grated smoked cheddar. Serve quail with grits, garnished with 1 tbsp chopped parsley for an American-inspired dish (Field Ethos).
Yield: 4 servings. Nutrition (Per Serving): ~350 kcal, 22g protein, 15g fat, 35g carbs, 2g fiber, 700mg sodium.
8. American Southwest BBQ Quail
Spicy grilled quail with a tequila-chile sauce.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Ketchup | 1/4 cup | Sauce base |
| Tequila | 2 tbsp | Bold flavor |
| Hot sauce | 1 tbsp | Spicy kick |
| Brown sugar | 1 tbsp | Sweet balance |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Cilantro | 1 tbsp | Garnish |
Cooking Method
In a saucepan, mix 1/4 cup ketchup, 2 tbsp tequila, 1 tbsp hot sauce, 1 tbsp brown sugar, and 1/2 tsp salt; simmer for 5 minutes to make barbecue sauce. Season 4 whole quail with 1/2 tsp salt. Grill over medium heat, basting with sauce, for 8-10 minutes per side until cooked (165°F/74°C). Garnish with 1 tbsp chopped cilantro for an American Southwest-inspired dish (Honest Food).
Yield: 4 servings. Nutrition (Per Serving): ~230 kcal, 20g protein, 12g fat, 10g carbs, 0g fiber, 700mg sodium.
9. American Honey Pecan Butter Braised Quail
Rich quail with a nutty-sweet topping.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Honey | 2 tbsp | Sweet topping |
| Pecans | 1/4 cup | Nutty crunch |
| Butter | 2 tbsp | Rich base |
| Garlic powder | 1 tsp | Aromatic flavor |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Season 4 whole quail with 1 tsp salt and 1 tsp garlic powder. In a skillet, heat 1 tbsp olive oil and sear quail for 2-3 minutes per side. Place in a baking dish, top with 2 tbsp melted butter, 2 tbsp honey, and 1/4 cup crushed pecans. Bake at 375°F (190°C) for 15 minutes until cooked (165°F/74°C). Garnish with 1 tbsp chopped parsley for an American-inspired dish (Realtree).
Yield: 4 servings. Nutrition (Per Serving): ~260 kcal, 20g protein, 15g fat, 10g carbs, 1g fiber, 600mg sodium.
10. American Buttermilk Fried Quail
Crispy quail wings for snacking or mains.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Buttermilk | 1 cup | Tenderizing marinade |
| Flour | 1 cup | Crispy coating |
| Paprika | 1 tsp | Smoky flavor |
| Garlic powder | 1 tsp | Aromatic base |
| Vegetable oil | 2 cups | Frying base |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Marinate 4 whole quail in 1 cup buttermilk with 1/2 tsp salt for 1 hour. Mix 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp salt. Dredge quail in flour mixture. In a deep skillet, heat 2 cups vegetable oil to 350°F (175°C) and fry quail for 3-5 minutes per side until golden (165°F/74°C). Drain on paper towels and garnish with 1 tbsp chopped parsley for an American-inspired dish (Honest Food).
Yield: 4 servings. Nutrition (Per Serving): ~300 kcal, 20g protein, 20g fat, 15g carbs, 1g fiber, 700mg sodium.
11. American Rosemary Lemon Grilled Quail
Zesty quail with a fresh herb marinade.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Lemon juice | 1/4 cup | Bright marinade |
| Rosemary | 1 tbsp | Herb flavor |
| Garlic | 2 cloves | Aromatic base |
| Olive oil | 2 tbsp | Marinade base |
| Salt | 1 tsp | Flavor enhancer |
| Black pepper | 1/2 tsp | Subtle spice |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Marinate 4 whole quail in 1/4 cup lemon juice, 2 tbsp olive oil, 1 tbsp chopped rosemary, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper for 1 hour. Grill over medium heat for 8 minutes per side until cooked (165°F/74°C). Garnish with 1 tbsp chopped parsley for an American-inspired dish (Grill Girl). Pair with our Grilled Chicken Recipes.
Yield: 4 servings. Nutrition (Per Serving): ~220 kcal, 20g protein, 12g fat, 5g carbs, 1g fiber, 600mg sodium.
12. Greek Quail Kebabs with Creamy Basil & Feta Sauce
Skewered quail with a tangy sauce.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Halloumi cheese | 1/2 cup | Creamy texture |
| Capsicum | 1/2 cup | Colorful vegetable |
| Onion | 1/2 cup | Sweet depth |
| Mint | 1 tsp | Fresh herb |
| Lemon juice | 1 tbsp | Bright tang |
| Feta cheese | 1/4 cup | Tangy sauce |
| Basil | 1 tbsp | Herb sauce |
| Olive oil | 2 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
Cooking Method
Cut 4 whole quail into pieces and marinate with 2 tbsp olive oil, 1 tsp chopped mint, 1 tbsp lemon juice, and 1/2 tsp salt for 30 minutes. Thread quail, 1/2 cup cubed halloumi, 1/2 cup diced capsicum, and 1/2 cup onion onto skewers. Grill over medium heat for 8-10 minutes, turning occasionally, until cooked (165°F/74°C). Blend 1/4 cup crumbled feta, 1 tbsp chopped basil, and 1/2 tsp salt with 2 tbsp water for sauce. Serve kebabs with sauce for a Greek-inspired dish (My Food Book).
Yield: 4 servings. Nutrition (Per Serving): ~280 kcal, 22g protein, 18g fat, 8g carbs, 2g fiber, 700mg sodium.
13. Chinese Salt & Pepper Crispy Fried Quail
Spicy fried quail with a bold rub.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Sichuan pepper | 1 tsp | Spicy rub |
| Flour | 1 cup | Crispy coating |
| Cornstarch | 1/4 cup | Extra crispiness |
| Lime wedges | 4 | Tangy garnish |
| Cilantro | 1 tbsp | Fresh garnish |
| Vegetable oil | 2 cups | Frying base |
| Salt | 1 tsp | Flavor enhancer |
Cooking Method
Mix 1 cup flour, 1/4 cup cornstarch, 1 tsp ground Sichuan pepper, and 1 tsp salt. Coat 4 whole quail in the mixture. In a deep skillet, heat 2 cups vegetable oil to 350°F (175°C) and fry quail for 3-5 minutes per side until golden (165°F/74°C). Drain on paper towels and serve with 4 lime wedges and 1 tbsp chopped cilantro for a Chinese-inspired dish (Jess Pryles).
Yield: 4 servings. Nutrition (Per Serving): ~300 kcal, 20g protein, 20g fat, 15g carbs, 1g fiber, 700mg sodium.
14. American Instant Pot Quail
Quick and tender quail with savory flavors.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Chicken broth | 1 cup | Cooking liquid |
| Thyme | 1 tsp | Herb flavor |
| Garlic | 1 clove | Aromatic base |
| Olive oil | 1 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Black pepper | 1/2 tsp | Subtle spice |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Season 4 whole quail with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme. In an Instant Pot, heat 1 tbsp olive oil on sauté mode and sear quail for 2-3 minutes per side. Add 1 minced garlic clove and 1 cup chicken broth. Seal and cook on high pressure for 8 minutes. Quick release, flip quail, and cook for 2 more minutes. Garnish with 1 tbsp chopped parsley for an American-inspired dish (Peaceful Heart Farm).
Yield: 4 servings. Nutrition (Per Serving): ~210 kcal, 20g protein, 12g fat, 3g carbs, 0g fiber, 700mg sodium.
15. American Roast Quail with Apples & Pecans
Hearty quail with a fall-inspired roast.
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Whole quail | 4 | Main protein |
| Apples | 1 cup | Sweet complement |
| Pecans | 1/4 cup | Nutty crunch |
| Carrots | 1/2 cup | Vegetable filler |
| Celery | 1/2 cup | Crunchy vegetable |
| Shallots | 1/4 cup | Sweet aroma |
| Olive oil | 2 tbsp | Cooking base |
| Salt | 1 tsp | Flavor enhancer |
| Parsley | 1 tbsp | Garnish |
Cooking Method
Preheat oven to 400°F (204°C). Rub 4 whole quail with 2 tbsp olive oil and 1 tsp salt. On a baking sheet, arrange quail with 1 cup diced apples, 1/2 cup chopped carrots, 1/2 cup chopped celery, 1/4 cup sliced shallots, and 1/4 cup pecans. Roast for 20-25 minutes until quail is golden (165°F/74°C). Garnish with 1 tbsp chopped parsley for an American-inspired dish (D’Artagnan).
Yield: 4 servings. Nutrition (Per Serving): ~270 kcal, 20g protein, 15g fat, 15g carbs, 3g fiber, 600mg sodium.
Cooking Tips for Quail
Selecting Quail
Choose fresh or frozen whole quail with plump, unblemished skin. Ensure they are cleaned and dressed, as their small size requires careful handling, as noted in our Recipes Collection (Serious Eats).
Enhancing Flavor
Marinate quail for 30-60 minutes to enhance tenderness and flavor, using global ingredients like teriyaki, pomegranate molasses, or Cajun spices. Pair with fruits or nuts to complement its mild taste.
Cooking Techniques
Cook quail to 165°F (74°C) to ensure safety, as it’s a game bird. Roast or grill at high heat for crispy skin, or braise for tenderness. Handle gently due to small, delicate bones.
Serving and Pairing Suggestions
Presentation Ideas
Serve quail on elegant plates with fresh herbs like parsley or cilantro for a global aesthetic. Use rustic platters for braised dishes or skewers for a casual vibe, evoking worldwide cuisines.
Beverage Pairings
Pair with a Greek Assyrtiko, Japanese sake, or American Pinot Noir to complement the diverse flavors, as featured in our Drinks.
Side Dishes
Serve with a citrus salad or roasted root vegetables for balance, and finish with our Mango Cheesecake Spring Rolls for dessert.
Video Tutorial
Master quail dishes with this inspiring video, adaptable to our global recipes for perfect results.
Frequently Asked Questions
Why Is Quail Unique Compared to Other Poultry?
Quail’s small size, delicate flavor, and soft, edible bones make it a unique game bird, ideal for whole roasting or frying in global cuisines.
How Do I Handle Quail’s Small Bones?
Quail bones are soft and often left in for flavor and ease. Serve whole or caution diners to eat carefully, as seen in our recipes like Oven Roasted Quail.
Can These Recipes Be Made Gluten-Free?
Yes, use gluten-free flour for fried quail or tamari for teriyaki, adaptable in our Vegetarian Recipes for inspiration.
Are Quail Recipes Suitable for Beginners?
Absolutely, recipes like Oven Roasted Quail are simple and forgiving, with clear instructions for novice cooks.
Which Global Quail Dish Will You Try First?
American Oven Roasted Japanese Teriyaki Greek Kebabs
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Conclusion
These **15 best quail recipes** from *Mangoes and Palm Trees* transform the delicate quail into a global culinary delight, from American Oven Roasted Quail to Chinese Salt & Pepper Crispy Fried Quail. With unique recipes drawing on worldwide traditions, these **global quail dishes** offer healthy, flavorful options for dinners, appetizers, or gatherings. Experiment with global flavors, share your creations on Facebook with #MangoesPalmTrees, and explore more at our Recipes or Desserts. Discover your culinary style at our Personality Quiz Hub. Bon appétit!
