Tasty and succulent roast quail marinaded in a Thai Red paste, honey, soy and garlic sauce.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Alternatives to Quail
Game birds like quail and pheasant are a tasty alternative to chicken but with a stronger flavour.
For most quail recipes you can substitute pheasant which are a little larger or even guinea fowl although the cooking time will be longer.
Quail are fascinating little game birds which I keep on my allotment for eggs and meat. I prepare my own but quail are widely available online or from any good butchers shop.
How to Prepare Quail
You will need two oven ready quail for a main course per adult serving and one each for a starter.
How To Spatchcock Quail
Spatchcocking any game bird or chicken involves cutting out the backbone with a pair of poultry shears or strong kitchen scissors. This allows you to flatten out the bird ready for grilling or the BBQ.
There is a really good step by step guide over at serious eats.com to help you get your bird(s) ready.
What you end up with is something like the spatchcocked quail shown in the image below.
Where Can I Buy Quail?
Supermarkets in the UK seasonally stock game birds like pheasant, poussin and guinea fowl but not quail.
Quail are farmed in the same way as chickens but on a very much smaller scale.
Depending on where you live you may be able to get quail fresh or frozen from a farm shop but they are always available online from outlets like the Wild Meat Company and any good butchers shop will be able to get them for you.
Roast Quail Marinaded in Spicy Honey and Garlic
Ingredients
- 4 quail cut in half lengthways
- 4 cloves garlic crushed
- 4 tsp Thai red paste
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp brown sugar
Conversions
Instructions
- Combine all marinade ingredients in a storage container or large bowl and marinate for several hours or over night.
- Preheat oven to 190°C, place quail on wire rack over baking dish, reserve marinade.
- roast the quail for approximately 25 minutes or until browned and crisp and cooked through, brushing with the marinade a couple of times during cooking.
- Serve over deep fried vermicelli noodles with stir fried vegetables.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Wild Meat Company
- Cottage Farm Butchers
- serious eats.com