Roast Quail

Richard Bainbridge

Richard Bainbridge

20th July 2012
Richard Bainbridge

Roast Quail

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Roast Quail recipe.


  • 4 whole Quail
  • 4 sprigs of thyme
  • 2 cloves of garlic, peeled
  • Rapeseed oil for frying
  • Salt and pepper


Place a sprig of thyme and half a clove of garlic inside the cavity of each quail (you could also add a good knob of butter if you wish).
Heat a frying pan over a fairly high heat; add a good splash of rapeseed oil and then add the quail to seal and colour, turning as you do so until they are golden all over.
Remove from the frying pan and place on a trivet in a roasting tray.
Place in the centre of the pre-heated oven and roast for 5 minutes.
Remove the quail from the oven and leave them to rest in a warm place before carving.

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