Fried quail recipes

Start by mixing up the brine and then let the quail sit in it overnight. After that, the fried quail prep is pretty straight forward.

By Andrea Haas This October I went on my very first quail hunt. We ended up with 12 total, just enough for a meal! I've never had quail before so I experimented with it and tried it a couple of different ways to see how I like it. The recipe is intended for the whole quail breast, but we cut the meat off of the bone on a few and fried them that way, similar to nuggets. I personally preferred it that way, my husband liked it left on the bone (which is definitely easier and quicker). If you…

Another Southern Deep-Fried Classic - Want to try your hand on cooking some quail? Here’s an easy recipe that might endear this little game bird to your household.

Crispy air fryer quail that is so well browned and crunchy outside and super moist inside. Quail has a unique flavor that reminds you a chicken but better. Very well balanced spices and delicious crispy skin, what could be better for a family dinner. Ready in under 30 minutes and so easy!

Recipe and commentary by Jenny Nguyen-Wheatley from the article "Unwanted Parts" from the October-November 2022 issue. "But I take this no-waste attitude with me in the field and in my approach to wild-game cooking: Shoot only what I can eat, and what I kill, may I do it justice in the kitchen. And that’s on

'Quail is in season all year round but at its best from June to September. The meat is mild in flavour and benefits from quick cooking like most game.

Sometimes, Tony Caggiano simply has a craving for simple, traditional foods or some comfort food item which he hasn’t had in a while.

Back when Jill & Ruffin got married, they sent us home with possibly the best party favors on the planet… 2 jars of honey from their beekeeping efforts and 22 frozen, cleaned quail that R…

Learn how to make perfectly crispy fried quail with this Silver Oak winery Buttermilk Fried Quail recipe and pair with Silver Oak Cabernet Sauvignon wine.