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Global & Delicate Quail Recipes 15 Best Dishes to Try Today
Discover these Quail Recipes for vibrant, globally-inspired meals!
Why Quail Recipes Shine
Hello, culinary adventurers! At Mangoes and Palm Trees, the Mayerhoffer family—Oliver, Natalia, and Victor—presents our Quail Recipes, inspired by global cuisines from Greece to Japan and our travels across 50+ countries. Quail, a delicate game bird with a mild, sweet flavor, pairs beautifully with tropical and global ingredients like mango, guava, and teriyaki. These family-tested dishes, infused with Natalia’s Siberian heritage and Victor’s approval, are perfect for elegant dinners or adventurous meals. Explore more at our Recipes Collection. (Bon Appétit)
A vibrant array of global quail dishes!
The Global Charm of Quail
Quail, a small game bird prized for its tender texture and edible bones, shines in Mediterranean, Asian, and Southern cuisines, enhanced by bold spices and tropical fruits. (USDA)
15 Best Quail Recipes
American Oven Roasted Quail
Crispy, tender quail with a tropical mango glaze, a family favorite.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Olive oil | 2 tbsp |
| Thyme | 1 tsp |
| Rosemary | 1 tsp |
| Garlic powder | 1 tsp |
| Mango puree | 2 tbsp |
| Lemon juice | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Preheat oven to 400°F (204°C).
- Pat quail dry; rub with olive oil, thyme, rosemary, garlic powder, salt, pepper.
- Roast on baking sheet 20-25 minutes (165°F/74°C).
- Mix mango puree, lemon juice; brush over quail last 5 minutes.
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 210 kcal, 20g protein, 12g fat, 5g carbs, 0g fiber, 600mg sodium
Tip: Serve with roasted vegetables. Try Healthy Meal Plans.
American Roasted Quail with Orange, Tarragon, and Garlic Glaze
Tender quail with a tropical citrus glaze.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Orange juice | 1/4 cup |
| Tarragon | 1 tsp |
| Garlic, minced | 2 cloves |
| Honey | 1 tbsp |
| Mango puree | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Preheat oven to 400°F (204°C).
- Rub quail with olive oil, salt; roast 15 minutes.
- Mix orange juice, honey, tarragon, garlic, mango puree; microwave 1 minute.
- Brush glaze on quail; roast 5-10 minutes (165°F/74°C).
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 230 kcal, 20g protein, 12g fat, 10g carbs, 0g fiber, 600mg sodium
Tip: Pair with couscous.
Greek Braised Quail
One-pot quail with a tropical guava twist.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Artichoke hearts | 1 cup |
| Black olives, pitted | 1/4 cup |
| Celery, chopped | 1/2 cup |
| Yellow onion, diced | 1/2 cup |
| Guava paste | 1 tbsp |
| Lemon juice | 1 tbsp |
| Oregano | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Heat olive oil in pot; sear quail with salt 3-4 minutes per side.
- Remove quail; sauté onion, celery, artichokes, oregano 5 minutes.
- Add olives, lemon juice, guava paste, 1/2 cup water.
- Return quail; braise covered 20 minutes (165°F/74°C).
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 260 kcal, 20g protein, 15g fat, 10g carbs, 3g fiber, 700mg sodium
Tip: Serve with flatbread. Try Global Cooking Techniques.
Middle Eastern Sweet and Sticky Roast Quail
Quail with a tropical pomegranate-guava glaze.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Pomegranate molasses | 2 tbsp |
| Coriander seeds | 1 tsp |
| Cumin | 1 tsp |
| Ginger, grated | 1 tsp |
| Guava paste | 1 tbsp |
| Saffron | 1 pinch |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Rocket leaves | 1 cup |
| Parsley, chopped | 1 tbsp |
Instructions
- Marinate quail in pomegranate molasses, coriander, cumin, ginger, guava paste, saffron, olive oil, salt for 1 hour.
- Preheat oven to 400°F (204°C).
- Roast quail on baking sheet 20-25 minutes (165°F/74°C).
- Serve on rocket leaves; garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 240 kcal, 20g protein, 12g fat, 12g carbs, 1g fiber, 600mg sodium
Tip: Pair with tabbouleh.
Japanese Teriyaki Quail
Umami-rich quail with a tropical mango-teriyaki glaze.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Soy sauce | 1/4 cup |
| Mirin | 2 tbsp |
| Sake | 2 tbsp |
| Sugar | 1 tbsp |
| Mango puree | 1 tbsp |
| Sesame seeds | 1 tsp |
| Chives, chopped | 1 tbsp |
| Olive oil | 1 tbsp |
| Salt | 1/2 tsp |
Instructions
- Heat olive oil in skillet; sear quail with salt 3-4 minutes per side.
- Remove quail; simmer soy sauce, mirin, sake, sugar, mango puree 5 minutes.
- Return quail; coat with sauce, cook 2 minutes.
- Garnish with sesame seeds, chives.
Yield: 4 servings. Nutrition (per serving): 250 kcal, 20g protein, 12g fat, 14g carbs, 0g fiber, 800mg sodium
Tip: Serve with rice. Try Sauce Recipes.
Cajun Roasted Quail with Andouille Sausage Cream Sauce
Spicy quail with a tropical coconut-cream sauce.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Cajun seasoning | 1 tbsp |
| Andouille sausage, diced | 1/2 cup |
| Heavy cream | 1/4 cup |
| Coconut milk | 1/4 cup |
| Garlic, minced | 1 clove |
| Olive oil | 1 tbsp |
| Salt | 1/2 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Preheat oven to 400°F (204°C); rub quail with Cajun seasoning, salt.
- Roast on baking sheet 15-20 minutes (165°F/74°C).
- Heat olive oil; sauté sausage, garlic 5 minutes.
- Add cream, coconut milk; simmer 5 minutes.
- Serve quail with sauce, garnished with parsley.
Yield: 4 servings. Nutrition (per serving): 310 kcal, 22g protein, 20g fat, 5g carbs, 0g fiber, 700mg sodium
Tip: Pair with cornbread.
American Peach Barbecued Quail with Smoked Cheese Grits
Sweet quail with a tropical peach-mango sauce.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Peaches, diced | 1 cup |
| Peach preserves | 1/4 cup |
| Mango puree | 1 tbsp |
| Ketchup | 1/4 cup |
| Worcestershire sauce | 1 tbsp |
| Dark brown sugar | 1 tbsp |
| Grits | 1 cup |
| Smoked cheddar, grated | 1/4 cup |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Simmer peaches, preserves, mango puree, ketchup, Worcestershire, brown sugar, salt 10 minutes for sauce.
- Grill quail over medium heat, basting with sauce, 8-10 minutes per side (165°F/74°C).
- Cook grits per package; stir in cheddar.
- Serve quail with grits, garnished with parsley.
Yield: 4 servings. Nutrition (per serving): 360 kcal, 22g protein, 15g fat, 38g carbs, 2g fiber, 700mg sodium
Tip: Add chili flakes for heat.
American Southwest BBQ Quail
Spicy quail with a tropical guava-tequila sauce.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Ketchup | 1/4 cup |
| Tequila | 2 tbsp |
| Guava paste | 1 tbsp |
| Hot sauce | 1 tbsp |
| Brown sugar | 1 tbsp |
| Olive oil | 1 tbsp |
| Salt | 1 tsp |
| Cilantro, chopped | 1 tbsp |
Instructions
- Mix ketchup, tequila, guava paste, hot sauce, brown sugar, salt; simmer 5 minutes.
- Season quail with salt; grill, basting with sauce, 8-10 minutes per side (165°F/74°C).
- Garnish with cilantro.
Yield: 4 servings. Nutrition (per serving): 240 kcal, 20g protein, 12g fat, 12g carbs, 0g fiber, 700mg sodium
Tip: Serve with tortillas. Try Salads.
American Honey Pecan Butter Braised Quail
Rich quail with a tropical mango-pecan topping.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Honey | 2 tbsp |
| Pecans, crushed | 1/4 cup |
| Butter | 2 tbsp |
| Mango puree | 1 tbsp |
| Garlic powder | 1 tsp |
| Olive oil | 1 tbsp |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Season quail with salt, garlic powder; sear in olive oil 2-3 minutes per side.
- Place in baking dish; top with melted butter, honey, mango puree, pecans.
- Bake at 375°F (190°C) 15 minutes (165°F/74°C).
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 270 kcal, 20g protein, 15g fat, 12g carbs, 1g fiber, 600mg sodium
Tip: Serve with sweet potatoes.
American Buttermilk Fried Quail
Crispy quail with a tropical coconut flour twist.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Buttermilk | 1 cup |
| Coconut flour | 1/2 cup |
| All-purpose flour | 1/2 cup |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Vegetable oil | 2 cups |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Marinate quail in buttermilk, salt 1 hour.
- Mix coconut flour, all-purpose flour, paprika, garlic powder.
- Dredge quail in flour mixture; fry in hot oil (350°F/175°C) 3-5 minutes per side (165°F/74°C).
- Drain on paper towels; garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 310 kcal, 20g protein, 20g fat, 15g carbs, 2g fiber, 700mg sodium
Tip: Serve with hot sauce.
American Rosemary Lemon Grilled Quail
Zesty quail with a tropical lemon-guava marinade.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Lemon juice | 1/4 cup |
| Rosemary | 1 tbsp |
| Garlic, minced | 2 cloves |
| Guava paste | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Marinate quail in lemon juice, olive oil, rosemary, garlic, guava paste, salt, pepper 1 hour.
- Grill over medium heat 8 minutes per side (165°F/74°C).
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 230 kcal, 20g protein, 12g fat, 8g carbs, 1g fiber, 600mg sodium
Tip: Serve with grilled zucchini. Try Grilled Chicken.
Greek Quail Kebabs with Creamy Basil & Feta Sauce
Skewered quail with a tropical mango-feta sauce.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Halloumi cheese, cubed | 1/2 cup |
| Capsicum, diced | 1/2 cup |
| Onion, diced | 1/2 cup |
| Mint, chopped | 1 tsp |
| Lemon juice | 1 tbsp |
| Feta cheese, crumbled | 1/4 cup |
| Mango puree | 1 tbsp |
| Basil, chopped | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
Instructions
- Cut quail into pieces; marinate with olive oil, mint, lemon juice, salt 30 minutes.
- Thread quail, halloumi, capsicum, onion onto skewers.
- Grill over medium heat 8-10 minutes, turning (165°F/74°C).
- Blend feta, basil, mango puree, water for sauce.
- Serve kebabs with sauce.
Yield: 4 servings. Nutrition (per serving): 290 kcal, 22g protein, 18g fat, 10g carbs, 2g fiber, 700mg sodium
Tip: Pair with pita.
Chinese Salt & Pepper Crispy Fried Quail
Spicy quail with a tropical coconut-Sichuan crust.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Sichuan pepper | 1 tsp |
| Flour | 1/2 cup |
| Coconut flour | 1/4 cup |
| Cornstarch | 1/4 cup |
| Mango, diced | 1/4 cup |
| Lime wedges | 4 |
| Cilantro, chopped | 1 tbsp |
| Vegetable oil | 2 cups |
| Salt | 1 tsp |
Instructions
- Mix flour, coconut flour, cornstarch, Sichuan pepper, salt.
- Coat quail in mixture; fry in hot oil (350°F/175°C) 3-5 minutes per side (165°F/74°C).
- Drain; serve with mango, lime wedges, cilantro.
Yield: 4 servings. Nutrition (per serving): 310 kcal, 20g protein, 20g fat, 16g carbs, 2g fiber, 700mg sodium
Tip: Serve with chili sauce.
American Instant Pot Quail
Tender quail with a tropical coconut broth.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Chicken broth | 1/2 cup |
| Coconut milk | 1/2 cup |
| Thyme | 1 tsp |
| Garlic, minced | 1 clove |
| Olive oil | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Season quail with salt, pepper, thyme.
- Heat olive oil in Instant Pot on sauté; sear quail 2-3 minutes per side.
- Add garlic, broth, coconut milk; cook on high pressure 8 minutes.
- Quick release; flip quail, cook 2 minutes.
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 220 kcal, 20g protein, 12g fat, 5g carbs, 0g fiber, 700mg sodium
Tip: Serve with rice.
American Roast Quail with Apples & Pecans
Fall-inspired quail with a tropical guava twist.
| Ingredient | Quantity |
|---|---|
| Whole quail | 4 |
| Apples, diced | 1 cup |
| Pecans | 1/4 cup |
| Carrots, chopped | 1/2 cup |
| Celery, chopped | 1/2 cup |
| Shallots, sliced | 1/4 cup |
| Guava paste | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Parsley, chopped | 1 tbsp |
Instructions
- Preheat oven to 400°F (204°C).
- Rub quail with olive oil, salt; arrange with apples, carrots, celery, shallots, pecans.
- Melt guava paste with 1 tbsp water; brush over quail.
- Roast 20-25 minutes (165°F/74°C).
- Garnish with parsley.
Yield: 4 servings. Nutrition (per serving): 280 kcal, 20g protein, 15g fat, 16g carbs, 3g fiber, 600mg sodium
Tip: Pair with mashed potatoes.
Cooking Tips for Quail
Selecting Quail
Choose plump, unblemished quail; fresh or frozen work well if properly cleaned. (USDA)
Enhancing Flavor
Marinate with tropical fruits or global spices for tenderness and depth. Try Sauce Recipes.
Cooking Techniques
Cook to 165°F (74°C); roast or grill for crispiness, braise for tenderness. See Global Cooking Techniques.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Quail Recipes.
Quail’s small size, delicate flavor, and edible bones make it ideal for global cuisines.
Bones are soft and often edible; serve whole or caution diners to eat carefully.
Use gluten-free flour or tamari for dishes like fried or teriyaki quail.
Yes, recipes like Oven Roasted Quail are simple with clear instructions. See Vegetarian Recipes.
Conclusion: Your Quail Adventure
These Quail Recipes transform the delicate game bird into global masterpieces, from American Oven Roasted Quail to Chinese Salt & Pepper Crispy Fried Quail. Share your creations with #MangoesPalmTrees. Try our Grilled Chicken or Mango Cheesecake Spring Rolls for more. Discover your culinary style at our Personality Quiz Hub. Bon appétit!
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About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries. With Victor (born November 24, 2016, Koh Samui), they share kid-tested recipes and travel tips from Thailand (2016–2018), the UK (2018–2023), and now Vietnam.
