Oven roasted quail with crispy skin, sticky-sweet balsamic glaze, and creamy Camembert grits. Fancy enough for date night, easy enough for a weeknight-and done in 30 minutes.
Table of Contents
- 🗝️ Why this recipe is the quail recipe you didn't know you needed
- 🧾 Ingredients you'll need to make this oven-roasted showstopper
- 📖 Recipe
- 🔪 How to cook quail without losing your mind or your manicure
- How to make Camembert cheese grits
- 🍗 How to truss quail so it cooks evenly and looks cute doing it
- How to eat quail without making it weird
- 👩🍳 You've got questions? The quail and I have answers
- 📚 If you liked this, you'll probably love these too
- What to serve with oven roasted quail
- 💬 Comments
🗝️ Why this recipe is the quail recipe you didn't know you needed
- Roasts fast, tastes rich - 500°F for 15 minutes and it comes out like you hired a French chef on the side.
- Looks expensive, isn't - quail's got luxury vibes, but it's cheaper than a steak and cooks faster than your last argument with your spouse was forgiven.
- Fancier than chicken, easier than duck - if you can operate an oven and follow instructions, you've got this.
- Glaze for days - that balsamic-chardonnay reduction is sweet, tangy, and just sassy enough to get compliments from your most judgmental aunt.
- Perfect for show-offs - serve this over cheese grits and folks will swear you went to culinary school (don't correct them).
🧾 Ingredients you'll need to make this oven-roasted showstopper
No fancy equipment, no exotic pantry scavenger hunt. Just a few bold ingredients, some well-timed heat, and a willingness to impress people without letting them know how easy it was.
For the oven roasted quail
- Quail - small but mighty. If chicken is your ex, quail is the hot rebound.
- Orange - just a sliver in the cavity brings brightness and mystery. Like citrus aromatherapy but edible.
- Butter - obviously. If you're not using butter, what are we even doing here?
- Rosemary - for that earthy perfume that makes people think you know what you're doing.
- Salt & pepper - don't get stingy here. Be generous. The birds like it.
For the citrus glaze
- Balsamic vinegar - dark and sweet with a little bite, like your favorite scandal.
- Orange juice - balances the balsamic and keeps things zesty.
- Chardonnay - yes, it matters. Use something you'd drink or at least not spit out.
- Lemon - a slice is enough. It's here for edge, not drama.
- Fresh rosemary - again. Because you're layering flavor like a boss.
For the cheese grits
- Grits - quick-cooking, because we're not trying to churn butter in the yard.
- Butter - more. Always more.
- Cream - because you deserve it and because water is for plants.
- Camembert cheese - soft, funky, French, melty. Exactly what the grits need to glow up. Swap in Brie if you want something mellower, creamier, and less flavorful. Cream cheese will work in a pinch, but it's like trading a silk robe for a bath towel-gets the job done, but where's the drama?
- Pecans (for garnish) - toasted until they flirt with burnt. Don't skip. That crunch matters.
Grab the roasted quail kitchen cheat sheet!
All the good stuff, none of the rambling: cook times, temp chart, substitutions, and trussing tips-all in one tidy printable. Keep it on your counter so you can roast like a pro without scrolling through the internet with buttery fingers.
📖 Recipe
Oven Roasted Quail
Print Pin Recipe Rate RecipeIngredients
Roasted Quail
- 4 quail, whole and bone-in. Thawed if frozen.
- 4 small pieces of sliced orange with the peel on
- 1 tablespoon butter, melted
- 1 tablespoon orange juice
- Salt & Pepper to taste
- 4 small sprigs of rosemary
Glaze
- ½ cup balsamic vinegar, may use lavendar balsamic if desired
- ½ cup chardonnay
- 2 tbs orange juice
- 1 slice of lemon
- 1 3-inch sprig of rosemary
Camembert Cheese Grits
- 31/2 cups water
- ½ cup heavy cream, may use milk but you'll lose A LOT of creaminess
- 2 tablespoons butter
- ½ teaspoon salt, more to taste
- 1 cup quick cooking grits
- 8 ounces Camembert Cheese, 1 wheel - rind removed (it doesn't melt)
- ½ cup pecans, toasted in a 350F oven for about 5 to 7 minutes
Instructions
Roasted Quail
- If the quail is frozen defrost it overnight in the refrigerator.
- Let come to room temperature - about 30 minutes
- Preheat the oven to 500F.
- Pat the quail dry with paper towels.
- Truss the bird according to the instructions in the accompanying post.
- Place a small sliver of orange in the cavity of each quail and add a little thyme or rosemary.
- Brush with melted butter.
- Sprinkle with salt and pepper.
- Roast in a 500F degree oven for 10 minutes.
- Remove from the oven and brush with the lavender balsamic glaze.
- Return to the oven for 3 to 5 minutes, depending on the size of the quail.
- Remove from the oven and set aside to rest for 10 minutes, loosely tented with aluminum foil.
Citrus Balsamic Glaze
- Add the balsamic vinegar, the chardonnay, the orange juice, lemon slice, and rosemary sprig to a pan - I find that a high sided frying pan helps the glaze reduce faster.
- Simmer the glaze until it is reduced by about ⅓ (5 to 10 minutes for me) It will thicken as it cools but does not need to be thick to use on the quail.
- Set aside until needed.
Camembert Cheese Grits
- In a large, heavy saucepan bring the water, cream, butter, and salt to a boil.
- Slowly pour the grits into the saucepan, stirring constantly.
- Cook according to the instructions on the package, about 5 minutes for quick grits, stirring constantly.
- Stir in the cheese and continue to stir slowly until the cheese is completely melted into the grits.
- Taste and adjust the salt.
- If the texture of the grits is too thick for you add a little cream. If it's to think cook it a little longer, stirring constantly.
Assembly
- Clip kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity if desired.
- Spoon a portion of the grits in a circle in the center of a plate.
- Carefully add the glazed quail.
- Spoon some more of the glaze over the top.
- Sprinkle with pecans.
Notes
- When quail is done the meat is still going to be a little pink. Don't worry, it's done.
- Since the birds were frozen I wouldn't refreeze any part of this dish.
- Keep in mind that grits are bland and they'll diminish the flavor of anything you add to them. The Camembert makes them creamier and milder than my Cheddar Cheese Grits. Get a good Camembert that's good and ripe or the flavor will be lost completely.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to cook quail without losing your mind or your manicure
It's easier than it looks-promise. We're roasting hot and fast, glazing like it's prom night, and layering flavor like your Southern grandma taught you (if your grandma had a thing for Camembert and Chardonnay). Follow along and you'll have tender, golden quail with zero panic and maximum praise.
- Stuff and truss like a pro (step by steps for trussing below): Slip a sliver of orange and rosemary sprig inside each quail. Tie 'em up tight with kitchen twine-they should look like tiny Thanksgiving turkeys on their best behavior.
- Butter, salt, and sass: Brush the birds with melted butter, then hit them with salt and pepper like you've got people to impress.
- In a small pan, simmer and reduce the balsamic, chardonnay, citrus, and rosemary until it smells like you're cooking in a French vineyard. Let it thicken just slightly.
- Roast the quail at 500°F for 10 minutes, brush generously with the glaze, then bake another 3-5 minutes. That glossy finish? It's your mic drop.
How to make Camembert cheese grits
- Heat the cream and butter: Pour cream into a heavy pot, add a generous knob of butter, and bring it to a simmer like you're about to do something fancy-because you are.
- Whisk in the grits: Slowly stir in quick-cooking grits. No lumps. No chaos. Just smooth, Southern sorcery.
- Add the Camembert: Once it thickens, stir in that glorious wheel of cheese. If it looks too rich, you're doing it right.
- Serve like you mean it: Spoon into a shallow pool, top with oven roasted quail, and drizzle glaze like you're being watched by Julia Child's ghost.
🍗 How to truss quail so it cooks evenly and looks cute doing it
Tiny birds cook fast, and if you don't tie them up properly, they'll sprawl out mid-roast like a cat in a December sunbeam. Trussing helps the quail roast evenly, hold its shape, and look like you bought it from a French bistro instead of pulling it out of the freezer next to the waffles. It's easier than it sounds-and once you do one, the rest fall in line.
- Start with 16 inches of kitchen twine: Yes, it matters. Eyeballing it leads to chaos and regret.
- Tie the legs together: Cross the twine over the legs, then flip the bird over like you mean it.
- Loop it around the body: Pull the ends of the string toward the neck and tie firmly to keep the wings tucked in tight. It should look like a tiny roast chicken trying to impress the in-laws.
- Flip it back over and admire your work: Repeat for the rest. You're now officially in your trussing era.
This is what a quail looks like when it is trussed.How to eat quail without making it weird
Listen, quail may look fancy on the plate, but this bird is not stuck up-and neither should you be. If you're at home, use your fingers. Pull the legs and wings off first like you mean it. A knife and fork just get in the way unless you're trying to impress someone with your restraint (why?).
At a restaurant, they'll usually take the bones out for you. If not-and you're not feeling handsy-order something less… interactive.
👩🍳 You've got questions? The quail and I have answers
Cooking something a little fancier than usual always brings up questions-don't worry, you're not the only one wondering if it's supposed to be pink or what quail even tastes like. Here's everything you actually want to know before you serve it up and impress the room. More questions? Check out the printable pdf above or ask in the comments.
150F then remove it from the oven and let it rest for 5 to 10 minutes.
Each bird is about 4-5 ounces, which is fancy-speak for "you'll want two if you're really hungry." They're small, but mighty-and roasted right, they're pure magic.
Check the freezer section at grocery stores, specialty butcher shops, or your local wild game supplier (yes, that's a real thing). If you're in Texas, most grocers have it - HEB and Brookshires both do. Besides, you probably already have some in the back of the freezer next to the brisket and dreams of deer season.
Plan on 1 per light eater, 2 per hungry soul. They're small but rich-don't skimp if you've got big appetites at the table.
📚 If you liked this, you'll probably love these too
Same cozy vibes, different bird. Whether you're in the mood for sticky-sweet sauces or slow-cooked comfort, these recipes bring the flavor without the fuss. Weeknight easy. Sunday special. Your cast iron's about to feel real appreciated.
- This buttermilk-brined roast chicken is what Sunday dinner dreams are made of-juicy, golden, and just enough twang to keep it Southern.
- Cranberry chicken is sweet, tangy, and dressed to impress-like the holiday guest who actually helps with the dishes.
- Apricot chicken thighs simmer low and slow in the crockpot until they're fall-apart tender and slathered in sticky-sweet goodness. No effort, all glory.
What to serve with oven roasted quail
Quail's rich and tender, so it shines when you pair it with sides that balance the flavor without stealing the spotlight. Think creamy, tangy, or fresh-nothing too heavy, nothing too fussy. Here are some ideas to round out the plate:
- Cheese grits (Camembert if you're feeling bold, cheddar if the crowd's less adventurous) and lucky you! The recipe is right up in the recipe card above with the quail.
- Buttered rice or a simple wild rice pilaf
- Roasted vegetables like maple roasted carrots, maple roasted Brussels sprouts, or roasted asparagus
- Citrus salad with grapefruit or orange slices to echo the glaze
- Easy sourdough bread with salted butter (bonus points for a fancy finishing salt)
- Something sweet + light like lemon pie or a citrusy key lime white chocolate Bundt cake
Quail might sound exotic if you're not from around here, but in Texas it's just another solid game bird-common, but never boring. And unlike duck or venison, it doesn't have that strong "wild" flavor. It's rich, a little sweet, and ridiculously tender when roasted right.
Honestly? It's easier than people think. Don't let the tiny bones scare you off. Just cook it, serve it, and enjoy every buttery bite.
Sparky says
I added garlic to this recipe and used lemon instead of orange juice/peel since that’s what I had on hand, and this was fabulous. I also marinated the quail for about 5 hours in lemon juice, garlic cloves, salt, and whole peppercorns first. 10/10 would make this again!!!
Becky says
First time cooking Quail and this was the recipe I chose. Did not disappoint…tasted fabulous and compliments from my family.