The quail unfortunately falls into a kind of bird purgatory; it is not a game bird, though some describe it as such, but is now a thoroughly farmed bird, so not glamorous enough to warrant the “hands on” battling that people feel justified to exert on grouse and partridge, and is denied from joining the chicken’s gang, as it is seen to be too fiddly to eat. Then finally, to kick the quail while it’s down, people say it has no flavor.
Put all this behind you and let me put forward the case for the joys of a bowl of thoroughly roasted quails.
I’m considering having an “Austin Offal Eaters” lunch at the Asia Cafe in the Asia Market located on Spicewood Spring road in Austin. If enough people are interested, I’ll set a date in May. Post a comment if you’d like to come!
This is the last recipe of the comic trio. I’ve got to remember to bug Laura for a copy of that comic. I’m determined to have it hanging in my kitchen.
Now, the recipe called for just ten quail, but since I was having quite a few people over I decided to triple the recipe. Thankfully this recipe is so simple–it has four total ingredients–that tripling it was trivial. The simplicity means that this update will be rather short. I’m sorry about that, the next update will have a bit more meat to it, if you’ll pardon the pun.
I found these quail at my usual shopping location, MT Supermarket. Here’s a homework assignment for you: find your closest Asian market, and go for a visit. You’ll find all sorts of deals and produce that might very well put your regular supermarket to shame.
I seasoned the quail heavily with salt and pepper, and then browned them in a hot pan with just a splash of olive oil in it. I probably shouldn’t have crowded the pan so much, as that can lead to steaming, which isn’t really what I wanted.
With the quail properly browned, they were ready for the oven. Mr. Henderson mentions in the recipe that quail are rather hardy, and are more than capable of taking a high heat. As a matter of fact, he insists on cooking them until the legs can easily be pulled from the ribcage. So into a nice hot oven the quail went for 20 minutes.
After the time had elapsed, I had a big pile of well done and salty quail ready to eat. Mr. Henderson also suggested serving them with a bowl of lentils–which I forgot to take a picture of.
Sadly, it seems like I fall into that group of people that say that quail have little flavor. Don’t get me wrong, I think they’re great to eat, and it’s fun dealing with all the little bones and such, but when it comes down to it they just don’t have a unique flavor. I’d say they remind me of chicken, with a slightly gamey taste. They were sure easy to make and the presentation is hard to beat. Who wouldn’t like to find themselves faced with a huge platter of roasted quail? I certainly wouldn’t object, I’ll tell you that much.
One down, eighty six to go.
8 Comments to “Roast Quail”
March 9, 2009
I might be up for an Offal Eater’s meetup, and I love Asia Market Cafe. I’ve also got a friend who’d probably be up for it too.
March 9, 2009
I feel much the same way about quail. Perfectly done — crispy skin and a blush of pink — a never-frozen quail can be something special, especially topped with something like fleur de sel. But the birds you get at the Asian markets are always pretty blah.
I stuff mine with green garlic, green onions and wild fennel tops, lube ‘em up good with olive oil, wrap them in new fig leaves and grill them. They’re pretty good that way…
March 9, 2009
Count me and a friend in for Asia Cafe-I love the place. I’d also try the quail at Central Market instead of MT-much better.
March 9, 2009
Hank, I swear. If anyone is going to make me pick up hunting, it’s going to be you. Good gravy does that sound good! I’m just starting to get new leaves on my fig tree. I’m making a mental note to give your version a try once they get big enough. Probably with some quail from Central Market though, as Frank suggests.
Karin and Frank, thanks for the interest! I’m thinking of lunch on Saturday, April 18th. How does that sound?
March 9, 2009
Ryan-
The quail at the asian market is definitly blah like Hank confirms. It is much cheaper than the “good stuff” but it very tastless and on the skinny bony side. My local HEB (you have one of those I’m sure) or Central Market sells very good plump quails. I buy a pack of the semibonelss ones (I think 4 for $12 maybe) and also do a simple stuffing for them. Really the semibonless ones, no bones in the breast/back area, make for easy prep, are very versatile when it comes to stuffing and are elegant and easy to eat. That being said, quail is certainly a mild bird and not gamy.
March 12, 2009
You know what? enassar, you tipped the scales. I need to make quail again. Apparently I picked up some bad quail, and I don’t want to have the wrong idea about the poor bird. I’m going to hit up my HEB tonight for the semiboneless ones you mentioned.
I’ll post my findings. Maybe I was just incorrectly recalling the quail as slightly gamy. I knew for sure that they reminded me greatly of chicken.
March 14, 2009
Yes, I think you should give them another chance-they are pretty tasty.
I’m on for April 18th. Went there a couple days ago and had the yummy duck tongues!
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