Quail is tender, flavorful, and quite frankly one of my favorite meats. It’s incredibly versatile and is easy to prepare quickly. If you want a quick wild game dinner, this pan fried quail is the ticket.
For most of America’s history, quail has been gracing the Southern table. The demand for quail meat has always been popular for restauranteurs because of it’s distinctive flavor and is now becoming even more popular because of the health benefits.
Nutritionally, quail meat has a higher protein to fat ratio than that of chicken, as well as higher amounts of vitamin B, iron, potassium, calcium, an phosphorus.
Making quail is really very simple. There are many different ways to cook this meat. It’s extremely versatile as far as taste and cooking technique. You can braise the cleaned quail, semi-debone or completely de-bone the quail and fry, broil, roast, stuff, or grill. You can serve it over rice, noodles, sweet potatoes, collards…the sky’s the limit.
For this recipe, I debone the quail. It’s super simple and makes eating the quail much easier.
If you want a quick meal full of flavor, this pan fried quail is for you. It takes only minutes to caramelize the spicy sweet quail. You can serve it over salad greens, sweet potatoes, or grits to satisfy your most ravenous cravings.
Southern Pan Fried Quail
- 8 quail, deboned
- ¼ cup olive oil for browning
- 2 tablespoons cumin
- 1 tablespoon freshly ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- 2 tablespoons honey
- ½ teaspoon salt
- In a medium sized bowl, mix all ingredients. Place quail in marinade for about 5 minutes.
- Drizzle olive oil into a super hot skillet. When olive oil is shimmering, place quail in skillet for 3 minutes. Turn over and cook the other side for about 2 minutes. Remove the quail from the skillet and serve with Smashed Sweet Potatoes.