This stewed quail recipe combines tender, slow-cooked quail with aromatic herbs and vegetables. The gentle cooking method not only preserves the quail’s moistness but also allows the flavors to meld beautifully, creating a comforting stew that is perfect for any occasion.
- Servings 2
- Prep 15 min
- Cooking 1,5 hrs
Nutrition Per Serving
Calories: 200 kcal Protein: 14 g Fat: 8 g Saturated Fat: 20 g
Carbohydrates: 20 g Dietary Fiber: 3g Cholesterol: 15 mg
Sodium: 35 mg
Ingredients in Quail Recipe
Kitchen tools for Quail Recipe
- One whole quail
- Salt to taste
- One can (14 oz) of plum tomatoes
- Three cloves of garlic, minced
- Two carrots, finely chopped
- One tbsp. of fresh or dried basil
- One tbsp. of fresh or dried parsley
- One tbsp. of fresh or dried thyme
- Water, as needed
- One onion, finely chopped
- two tsp. of paprika
Tools for Cook Stewed Quail Recipe
- Knife
- Cutting Board
- Can Opener
- Measuring Spoons
- Cooking Pot or Dutch Oven
- Wooden Spoon or Spatula
- Measuring Cups (optional)
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How to Cook Stewed Quail
- Rinse the quail thoroughly under cold water and pat it dry with paper towels. Season the quail generously with salt and paprika, ensuring it is evenly coated.
- Heat a large skillet over medium-high heat. Add a tablespoon of oil and carefully place the seasoned quail in the skillet. Sear the quail on all sides until golden brown, about 2-3 minutes per side. Once browned, remove the quail from the skillet and set it aside.
- Add the chopped onion and carrots in the same skillet. Sauté them until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour the canned plum tomatoes into the skillet, breaking them apart with a spoon. Stir in the basil, thyme, and parsley. Add water as needed to achieve your desired consistency. Allow the mixture to simmer for 5 minutes, melding the flavours together.
- Carefully place the seared quail back into the skillet, nestling it into the tomato mixture. Spoon some of the tomato mixture over the quail to coat it evenly.
- Reduce the heat to low, cover the skillet, and let the stew simmer gently for 30-35 minutes or until the quail is tender. Stir occasionally to prevent sticking and ensure even cooking.
- Remove the skillet from the heat once the quail is cooked to perfection. Taste the stew and adjust the seasoning with salt if necessary. Serve the stewed quail hot, garnished with additional fresh parsley if desired. The result is a tender, flavorful quail in a rich tomato-based stew. Add to this gourmet quail recipe a crusty bread or fluffy rice for a complete meal experience!
Tips
- Choose Fresh Ingredients: Opt for fresh quail and high-quality canned plum tomatoes for the best flavour. Fresh herbs will also enhance the aroma and taste of the dish.
- Properly Season the Quail: Season the quail generously with salt and paprika before searing, which helps enhance the meat’s flavour.
- Sear the Quail Well: Ensure the skillet is hot before adding the quail to the sear. Searing creates a flavorful crust on the quail and seals in the juices.
- Don’t Overcrowd the Skillet: Cook the quail in batches if necessary to avoid overcrowding the skillet, which can prevent proper browning.
- Adjust Consistency with Water: Add water gradually to achieve your desired consistency for the stew. Some prefer a thicker stew, while others like it to be more liquid.
- Simmer Gently: Once the quail is added to the skillet, maintain a low simmer, which allows the flavours to meld together slowly and ensures tender, succulent meat.
- Taste and Adjust Seasoning: Always taste the stew before serving and adjust the seasoning with salt if necessary. Remember, you can add salt but can’t remove it, so season gradually.
- Serve with Accompaniments: To soak up the delicious sauce, serve the stewed quail with crusty bread, rice, or mashed potatoes.
- Enjoy Fresh: Stewed quail is best enjoyed fresh, so serve it hot off the skillet for the most flavorful experience.
How do you cook quail to keep it moist and tender?
It’s essential to cook the bird sparingly. Quail cooks quickly due to its small size. Here are a few tips:
- Brine the quail in water salt for a few hours before cooking, which helps retain moisture.
- For precise cooking, it’s recommended to use a meat thermometer. Quail should be cooked to an internal temperature of 165°F (74°C) but taken out of the oven or off the grill a few degrees before, as it will continue to cook from residual heat.
- If roasting or baking, cook on a lower heat for a longer period to allow the quail to cook through without drying out.
- Baste the quail during cooking with butter, oil, or a marinade to add moisture and flavor.
Are there any specific tips or tricks for marinating quail before cooking?
Marinating quail can add flavor and tenderness. Here are some suggestions:
- Use acidic components like vinegar, lemon juice, or yogurt in the marinade to help tenderize the meat.
- Include fats such as olive oil or other oils to help keep the quail moist.
- Wait to marinate for too long; due to the quail’s small size and tender meat, a few hours or overnight is usually sufficient.
- When it comes to marinating quail, don’t be afraid to experiment with flavors. Quail pairs well with a variety of herbs, spices, and marinades, so feel free to try different combinations to enhance the taste and aroma of your dish.