My darling boyfriend has become addicted to Chopped, and after a challenge with quail and fiddlehead ferns, he is begging for us to make quail. Can i just make it like a chicken?!
none for me, thanks, I'm stuffed
Just about! Quails are delectable little dudes, with rosy meat that’s sort of like the most tender chicken thighs you’ve ever sunk your teeth into. Unlike the larger Cornish game hens, which really are nothing more than adolescent domestic chickens, quails are just small enough that it’s totally cool to eat their miniature drumsticks with your fingers, even at the nice restaurants. (And they’re the California state bird—just lookit the plump little body on that guy!)
Cooking quail is sometimes a challenge because the birds are so teeny tiny, which heightens the risk of overcooking. The ever-knowledgeable Hank Shaw
If you love your boyfriend enough for a splurge, take him up to Joe Beef in Montreal and hope the quail in a foie gras reduction with wild mushrooms is on the menu that night (sadly, it’s not in their new cookbook
In New York City, quality quail are available at Dickson’s Farmstand Meats in Chelsea Market, but better supermarkets nationwide like Whole Foods or Wegman’s can order them for you via the butcher department. Ask your butcher to spatchcock or halve each quail for the following recipe:
Braised Quail with Mushrooms
Prep time: 15 minutes
Total time: 1 hour
Makes 2 servings
Ingredients:
- 2 quail, spatchcocked or halved
- kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups wild mushrooms, cleaned and sliced
- 1 large shallot, minced
- 1 large garlic clove, minced
- 1 cup beef stock (or stock made with veal demi-glace, my secret weapon)
- 1/4 cup heavy cream
- 1 lemon wedge
- 2 tablespoons minced flat-leaf parsley
Method:
Find a skillet or sauté pan that can comfortably fit both quail at the same time. Add the butter and oil and heat over medium-high heat until the butter is melted and bubbling.
Pat the quail dry and sprinkle with salt and pepper. Add the quail to the pan and cook for 1-2 minutes per side until the skin is golden brown, then remove from the pan and set aside.
Add the mushrooms to the pan in a single layer and cook undisturbed for 3 minutes, then stir in the shallot and garlic clove. Cook for 30 seconds, stirring, then return the quail to the pan.
Add the beef stock and cream, and bring to a simmer. Cover and cook for 20-25 minutes. Stir in a squeeze of lemon juice and the minced parsley.
Serve with crusty bread for sopping up the awesome sauce.
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I am sorry to say that I don’t own that wok… that’s how the gorgeous little quails (covered in foie sauce) were presented to me at Joe Beef.
Sheryl, you can definitely braise chicken thighs in place of the quail if you’re feeling squeamish.
I just can’t seem to like quail. There’s too many bones somehow. I like the taste but maybe it just seems like too much work to me?
I’ve had quail once, in a restaurant. I bet this is something my readers over at Living Large would be interested in!
That sounds delicious! I’ve never had quail before but I would certainly try it.
I’ve never had quail OR cornish hens, but your photo looks yummy.
I’ve never had quail, but they SOUND yummy!
Trying this tonight… We’ll see how it is, I’ve never made Quail but my husband brought a couple home so of course I get to make it. I really hope its good because I never thought I would ever eat it.
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