How do you cook quail?

1. Season the quail. Rub the quail inside and out with the salt, pepper, garlic powder, and paprika. Make sure to place more spices in any nooks and crannies such as the wing joints, thigh sockets and body cavities.

2. Place the quail in oil. Heat a splash of olive oil in a skillet and cook the quail for about 2 minutes on each side, until browned. Then, remove from heat.

3. Sauté the aromatics. Add onion, carrots and celery to the same skillet and, over low heat, sauté them until they are softened. Then add the shallots and sage.

4. Add liquids and vegetables. Add white wine, chicken broth and tomato sauce to the skillet. Bring to a boil, then lower heat. Add the remaining 1/2 teaspoon salt, the red pepper flakes, oregano and mushrooms and cook for about 15 minutes.

5. Add the quail and then simmer. Finally, add quail back into the skillet, with breast side up. Partially cover and simmer for about 20 minutes, until the quail are cooked through.

6. Serve. Serve immediately.

Quail Storage

If you don’t plan on cooking your quail right away, you can store them in the freezer. To do so, place the quail in an airtight container or freezer bag and freeze for up to 2 months. When you’re ready to cook the quail, thaw them overnight in the refrigerator.

Serving Ideas

Pair your quail with a side of roasted potatoes or rice. You could also serve a green salad or vegetable medley.