Quail Farm

  • Aromatic Quail Recipe

    For 4 persons



    • -4 whole quails
    • -300g red currant (if we have no access to fresh or frozen fruit replace with 4 tbsp of red currant sauce)
    • -3cl cognac
    • -5dl wild stock
    • -50g butter
    • -1tsp salt or to taste
    • -1tsp pepper or to taste



    Marinade ingredients: 

    • -1 medium onion sliced
    • -2 carrots cut to circles
    • -2 turnips cut to circles
    • -2 cloves of garlic
    • -2ltr water
    • -10pc whole pepper corns
    • -5pc whole coriander seeds
    • -2 bay leafs
    • -1tsp salt
    • -1tsp sugar
    • -1tbs spirit vinegar
    • -2tbs cooking oil



    Method of making the marinade:

    Heat the oil in a saucepan of a size that will accommodate the 2ltrs of water and all the ingredients. Once oil is hot (NOT smoking hot) place the onions, carrot and the turnip into the saucepan, turn the heat low and simmer for about 3 minutes. Pour in the water, throw in the rest of the ingredients, bring to boil and boil gently for 20 minutes. When finished, place pan aside to cool down.


    Method of cooking the dish:

    Marinade the quails for 3-4 hrs. Heat the butter in a saucepan and add the quails. Fry them on medium heat turning frequently to avoid burning. Remove quails from pan and place onto a baking tray and bake in the oven for 15 minutes at 180 degrees Celsius. Mix the red currant, cognac, wild stock, salt and pepper in a bowl. Remove the quails from the oven, add the rest of the ingredients and bake for a further 10 minutes. When finished, cut the quails in half, place onto plate and pour some of the juice that’s left in the baking tray over it.

    It’s a wonderful strong wild flavoured quail dish, which is best served with mash potatoes and steamed vegetables.




  • Braised Quails with Wild Mushrooms

    Serves 4
    4 quails, cleaned and trussed
    Salt and freshly ground black pepper
    2 tablespoons butter, plus more if needed
    Splash of oil
    1/4 pound bacon, cut into slivers
    1 onion, chopped
    1 tablespoon all-purpose flour 
    1 cup white wine
    1 cup veal stock
    3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part chanterelles, and 1/2 part cremini)
    Small handful chopped fresh parsley leaves
    Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed. 
    Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes. 
    Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley. 
    When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.
    Source: cookingchanneltv.com
  • Grilled Quail a'la Italy


    For 4 persons (...or for two if you like it as much as I do :-)


    • 4 quail
    • 2 ½ tablespoon lemon juice
    • 4 tablespoons olive oil
    • 8small sage leaves
    • 2garlic cloves, halved
    • 1small chili pepper, seeded and coarsely chopped
    • 2teaspoon finely chopped parsley
    • Lemon cloves




    Cut the quails along the breast bone and turn them around. Press down firmly to flatten them as much as possible. Place the quails into a flat dish where they fit next to each other  Mix the olive oil, lemon juice, sage leaves, garlic and chili, and season with salt and pepper. Pour this marinade onto the birds and leave for about 30 minutes but flip them over after 15 minutes. Preheat the grill. Place the quail in the grill oven with skin side up. Set the height (top of birds) to about 6" (15cm) below the heating element and grill them for about 5 minutes before turning them over and grilling the other side for another 5 minutes or until they get a nice golden brown color and thoroughly baked. Can be served hot or cold, sprinkle with parsley and sprinkle lemon juice on it.Grilled quail Italian style

    ...hmmmm... yummy quail dish!


  • Pâte' de Foie Gras (Goose Liver) Stuffed Quail


    For 4 people:


    • 8 quail,
    • goose liver, 300 g (if you can't get it, goose liver pate will do but far not as perfect)
    • 100 g of cooking oil,
    • 30 g butter,
    • 250 g bacon,
    • 10 g of salt,
    • 1 bunch parsley



    Only use young quail for this dish! Presuming that the quails are cleaned, we'll open the up from their back side this time. Cut them up along the backbone (spine). Completely remove the backbone at this stage. Smear salt to the inside then place around 30g of goose liver inside. Close the birds up and wrap them in nice rashes of bacon. Twist a few rounds of thin string (cotton) around them to prevent them from opening up. Pour a little oil into a wok or fry pan and fry the quail "packages" a little just to get a little crisp on the bacon. Grease a baking tray out with butter, place the pre-fried quails and  the washed parsley in and add a little water.  Bake for 20-25 minutes or until they nice and red. Fits well with red wine stewed prunes or candied and baked quince and sangria.

    Tips: If you don't want the fuss of making the above mentioned posh side dishes just serve with mashed potatoes or rice. Make sure you pour some of its own juice on the birds and the rice or mash, its a must!

    Not an easy one to make but very posh - very delicious!


  • Quail with Asian Spices


    Serves 4


    Six 3-ounce quail (preferably partially boned)

    1/4 cup vegetable oil

    1 cup soy sauce

    1 cup water

    4 shallots, minced

    1/4 cup rice vinegar

    2 tablespoons five-spice powder

    2 tablespoons light brown sugar

    1 tablespoon minced fresh ginger

    1 tablespoon minced garlic

    1 tablespoon coarsely cracked black peppercorns


    Method of cooking


    For best results do this first step the night before you actually intend to do the dish. In a medium saucepan, mix the soy sauce with the water, rice vinegar, brown sugar, five-spice powder, shallots,  ginger, garlic and peppercorns. Simmer over moderately high heat for 3 minutes, stirring occasionally to prevent burning. Cool down to room temperature, then strain the sauce into a large bowl. Place the quail in the bowl and coat them in the sauce. Cover with plastic wrap and refrigerate overnight. If you're going to do it on the same day then leave the quail meet in the marinated in the fridge for at least three hours.

    The next day bring the meat back to room temperature, remove from the marinade and pat dry.


    Heat the oil in a large skillet. Add the quail meat and cook over high heat until the skin is browned and the meat is rare. This will take about 3 minutes per side. Cut the quail in half lengthwise and serve hot, with Watercress Salad.

    Open a bottle of Pinot Noire for this occasion, it goes well with asian spices.

    An easy to make excellent quail dish with great asian flavour.


    Watercress salad recipe

    Serves 4


    5 tablespoons vegetable oil

    2 leeks, white parts only, sliced into very thin rings

    Salt and freshly ground pepper

    1 1/2 tablespoons soy sauce

    1 tablespoon sherry vinegar

    1 tablespoon minced shallots

    1 1/2 tablespoons hazelnut, walnut or olive oil

    1 bunch of watercress (6 ounces), thick stems discarded

    2 cups finely shredded red cabbage

    1/4 cup finely chopped chives, for garnish


    Method of cooking

    Heat 2 1/2 tablespoons of vegetable oil in a large, heavy skillet. Add half the leeks, season with salt and pepper and cook over moderate heat until lightly browned, about 2 minutes; transfer to paper towels. Repeat with the remaining 2 1/2 tablespoons of vegetable oil and the remaining leeks.

    In a large bowl, whisk the soy sauce with the vinegar, shallots and a large pinch of salt. Slowly whisk in the hazelnut oil. Add the watercress and cabbage to the bowl along with half the fried leeks, season with salt and pepper and toss well. Garnish with the remaining fried leeks and the chives and serve.


    Source: foodandvine.com

  • Quail with Pomegranate Sauce Recipe

    For 4 persons


    • 8 quails
    • 15g butter
    • 1 tbsp olive oil
    • 1 pomegranate
    • 75ml sherry or white wine



    • 1 tbsp olive oil
    • Juice of 2 lemons
    • 2 cloves garlic, finely chopped
    • 2 bay leaves
    • 1/2 tsp crushed or course ground black pepper




    Combine all the marinade ingredients in a large bowl and mix with the birds. Cover it with cling film or whatever suits you and place it in the fridge for at least 3-4 hours or even better for overnight.


    The following should be done about 30 minutes before you’re ready for your meal.

    Preheat the oven to its highest setting. Heat a heavy-based frying pan on the hob and when the olive oil and butter is hot place the quails in (just as many fits comfortably to work with at a time) and brown them on the skin side. When it’s done, transfer them into a roasting tin large enough for them to sit in a single layer. Remove the frying pan from the heat but keep it to hand as you’ll need it shortly again.

    Add all the marinade to the roasting tin. Transfer the quails to the oven for about 20 minutes or until the juices run clear when the thigh is pierced with a skewer.

    While the quails are roasting, cut the pomegranate in half and remove the red seeds. Don’t throw the seeds away as this is your ingredient that you’ll use in a minute!

    Remove the quails from the oven and drain the cooking juice into the frying pan. Put over a high heat, then as soon as it bubbles add the sherry or wine. Next throw in the pomegranate seeds. When the sauce looks glossy, it’s done. Pour over the quails and serve.

    Serve it with a simple leaf salad like chicory or watercress, some bread and a blob of thick, Greek-style yoghurt.

    If you want to make it more filling serve with mash potatoes...Made fresh, not from powder though...


    A Middle Eastern delicacy dish which mixes quail with pomegranate sauce. Very exotic.


  • Simple Roast Quail Recipe


    For 4 Persons



    • 8 quails
    • 200g bacon
    • 1tsp juniper berries
    • 4tbsp cooking oil
    • 1tsp salt
    • 1tsp black pepper powder



    Method of cooking:

    Pour the cooking oil into a small bowl or cup. Crash the juniper berries with a blade of the knife and pour it into the oil. Add the salt and pepper powder and mix it well to make a slush. Put the quails on a baking tray, spread some of the slush onto the quails, then cover them individually with rashers of bacon. Place it into the oven (180 degree Celsius) and bake for about 30 minutes.Spread some more slush over them during cooking every 5 minutes or so. When done, bisect the quails, strain the gravy, place the quails onto plates and pour some gravy over them.

    It’s a great tasting quail dish which is simple to make. Serve with mash potatoes or boiled rice and vegetables or cherries in syrup.


  • Stuffed Quail with Bay Leaf Recipe


    For 4 Persons



    • 8 whole quails
    • 5 shallots
    • 4 cloves of garlic
    • 400 g champignons (mushrooms that you normally get from your local supermarket)
    • 3 tbsp olive oil
    • ½ bunch of sage
    • 2 tsp salt or to taste
    • 2 tsp black pepper ground or to taste
    • 2 slices of thick sliced white bread
    • 4 tbsp duck liver paté
    • 16 rashers of bacon
    • 8 bay leaves
    • 3 tbsp truffle oil (this is a bit hard to get stuff but it’s well worth it)
    • 4 tbsp maple syrup
    • 16 cocktail sticks



    Method of cooking:

    Chop the shallots and the mushrooms into fine pieces. Also chop the sage finely and crush the garlic cloves. Soak the bread slices in warm water, then strain and squeeze the water out of them. Heat the olive oil in a saucepan and add the onions and the mushroom. Simmer on medium heat for about 5-6 minutes. Take it off the hob, wait until cools down, then place it in a bowl, add the garlic, sage, the bread, the duck liver paté, half the salt, half the black pepper and mix it all well. Use the remaining salt and pepper to rub it onto the quail’s surface inside and out, then stuff the quails with the prepared stuffing. Stick a bay leaf to the breast area and wrap each quail with 2 rashers of bacon fixing them in place with cocktail sticks (make sure the bay leaves stay in place underneath the bacon). Spread the truffle oil onto the quails and place them into an oven pan (It’s a good idea to slush the oven pan with a little butter to prevent initial sticking). When the quails are in the oven pan pour the maple syrup over the lot. Preheat the oven to 180 degree Celsius and bake for about 20 minutes. When done you can bisect the quails if you want but you can also serve them whole to keep the stuffing inside.

    This quail dish is not a simple one to make but the result is well worth the effort. Best served with mashed potatoes and any fruit in light syrup.


Most read

Quail Eggs & Health

British researchers say that eggs should be pronounced a super-food, as it has a very good impact on our health and even helps to fight obesity. According to nutritionists the egg as food is one of the richest in good in essential ingredients and we all should consume at least one a day. The Nutrition and Food Science magazine...

Quail Breeding

  The Breeding Stock There are generally two main methods of breeding that are normally practiced in quail breeding. One is when you have mixed sex quails in a cage/ housing. The male-female rate should be 1:2.5 which means 4 quail cockerels to 10 quail hens. If you breed quails on a larger scale or don’t have the time necessary to spend on the other...

Low Budget Simple Quail Cage for 12 Japanese Quail

The following guidance and drawings will describe you in detail how to build a simple quail cage that will hold up to 12 Japanese or Jumbo Japanese Quail. This size should be enough to provide healthy quail eggs for a small family. 

Quail Sexing - How to find out if it's a male or female?

We get a lot of emails in which you guys ask how to sex quails i.e. how to tell which one is a male or a female. I have a bit of time now so I'll give you a little guide here.

Where to Keep Quail?

If we want to keep Japanese quails for eggs on a small scale we have pretty much 3 options as to where to keep them. The first two options are maybe fancier but these will produce the least amount of eggs for your family. We won’t discuss them in detail but we’ll mention them anyway.

Log in Register

Login to your account

Password *
Remember Me

Create an account

Fields marked with an asterisk (*) are required.
Password *
Verify password *
Email *
Verify email *


Follow Us