28+ Mouthwatering Italian Baked Quail Recipes for a Gourmet Feast

Italian cuisine is celebrated worldwide for its rich, aromatic flavors and its ability to bring out the natural essence of ingredients.

Among its many culinary treasures, baked quail stands out as a luxurious yet accessible dish, perfect for both everyday meals and special occasions.

Known for its tender texture and delicate flavor, quail pairs beautifully with a variety of Italian seasonings and sauces, from rich tomato-based concoctions to fragrant basil and garlic blends.

In this article, we bring you over 28 diverse and mouthwatering Italian baked quail recipes, each showcasing different techniques, flavors, and ingredients that highlight the versatility of quail in Italian cooking.

Whether you’re an experienced home chef or a beginner looking to try something new, these recipes will inspire you to elevate your cooking and create dishes that will impress your family and friends.

Let’s dive into the world of Italian baked quail and discover how this humble bird can transform into a gourmet masterpiece.

28+ Mouthwatering Italian Baked Quail Recipes for a Gourmet Feast

Baked quail is an Italian delicacy that effortlessly combines simplicity with sophistication.

Its tender, flavorful meat pairs perfectly with a wide range of Italian ingredients, from bold tomatoes to fragrant herbs and zesty lemon.

Whether you enjoy your quail with a rich Marsala wine sauce, a zesty lemon butter glaze, or a fresh pesto topping, the recipes shared in this collection will help you create the perfect Italian-inspired dish for any occasion.

By exploring the variety of seasonings, sauces, and cooking methods in these 28+ Italian baked quail recipes, you’ll find new ways to celebrate the flavors of Italy while making quail the star of your meals.

Perfect for holiday dinners, casual gatherings, or a romantic dinner for two, these recipes will add an authentic taste of Italy to your kitchen.

So gather your ingredients, preheat your oven, and get ready to enjoy a deliciously satisfying Italian experience with baked quail at its finest.

Italian Herb Stuffed Baked Quail

This delicious Italian Herb Stuffed Baked Quail is a flavorful dish that brings together tender quail, stuffed with aromatic herbs, garlic, and a touch of Parmesan. The quail is roasted to perfection, creating a crispy skin on the outside while remaining juicy and flavorful on the inside. Perfect for a special dinner or a gourmet meal, this recipe captures the essence of Italian cuisine.

Ingredients:

• 4 quail, cleaned and prepped
• 1/2 cup breadcrumbs
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 lemon, quartered
• 1/2 cup white wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix breadcrumbs, Parmesan, garlic, basil, parsley, oregano, salt, and pepper.
3. Stuff each quail with the herb and breadcrumb mixture, ensuring the cavity is filled but not overly packed.
4. Place the stuffed quail in a roasting pan. Drizzle olive oil over the top of each quail.
5. Squeeze the juice from one lemon quarter over the quail and place the used quarters in the roasting pan.
6. Pour the white wine into the pan for added moisture.
7. Roast for 25-30 minutes, basting occasionally with the pan juices, until the quail is golden brown and the internal temperature reaches 165°F (74°C).
8. Serve the quail with roasted vegetables or a side salad.

This Italian Herb Stuffed Baked Quail recipe is the perfect way to enjoy a succulent bird full of flavors. The combination of fresh herbs and Parmesan creates an aromatic stuffing that complements the quail’s delicate taste. Whether you are preparing it for a family dinner or a special occasion, this dish is sure to impress. The white wine and lemon add depth to the roasted quail, ensuring each bite is tender and juicy.

Baked Quail with Tomato and Olive Sauce

This Italian-inspired recipe for Baked Quail with Tomato and Olive Sauce blends the richness of quail with the tangy freshness of tomatoes and the savory depth of black olives. The sauce is infused with garlic, basil, and a hint of red wine, creating a perfect accompaniment to the tender quail. This dish is an ideal choice for a sophisticated dinner, offering a balance of flavors that is sure to delight your taste buds.

Ingredients:

• 4 quail, cleaned and prepped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup black olives, pitted and sliced
• 1/4 cup red wine (optional)
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
3. Add crushed tomatoes, olives, red wine, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
4. Place the quail in a baking dish and pour the tomato and olive sauce over the top, ensuring the quail is coated.
5. Cover with aluminum foil and bake for 25-30 minutes, until the quail is cooked through and tender.
6. Uncover the dish and bake for an additional 5-10 minutes to allow the sauce to reduce slightly and the quail to brown.
7. Garnish with fresh parsley and serve with roasted potatoes or a side of sautéed greens.

This Baked Quail with Tomato and Olive Sauce brings together the best of Italian flavors, elevating the humble quail to a gourmet level. The tomato-based sauce infuses the quail with tangy and savory notes, while the olives provide a burst of richness. Whether served as a main dish for a cozy family dinner or a dinner party, this recipe is sure to be a crowd-pleaser. The succulent quail, paired with the flavorful sauce, creates a memorable meal.

Baked Quail with Lemon and Rosemary

This Baked Quail with Lemon and Rosemary recipe is a light yet flavorful dish that showcases the delicate taste of quail. Infused with fresh rosemary and lemon, the quail is roasted to crispy perfection. The citrusy notes from the lemon add a refreshing touch, while the rosemary imparts a fragrant earthiness. This dish is simple to prepare and makes for an elegant meal, perfect for a dinner with family or guests.

Ingredients:

• 4 quail, cleaned and prepped
• 2 tablespoons olive oil
• 2 lemons, sliced thinly
• 4 sprigs fresh rosemary
• 2 garlic cloves, smashed
• Salt and pepper to taste
• 1/2 cup chicken broth or white wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub each quail with olive oil, then season generously with salt and pepper.
3. Place a sprig of rosemary and a few lemon slices inside the cavity of each quail.
4. Arrange the quail in a roasting pan and scatter the remaining lemon slices and smashed garlic around them.
5. Pour the chicken broth or white wine around the quail for added moisture.
6. Roast the quail for 25-30 minutes, basting halfway through with the pan juices, until the quail is golden brown and cooked through.
7. Garnish with additional fresh rosemary and serve with roasted vegetables or a fresh green salad.

This Baked Quail with Lemon and Rosemary is a simple yet flavorful recipe that highlights the natural taste of quail. The citrusy lemon and aromatic rosemary elevate the quail, making it a dish that feels both light and indulgent. Perfect for any occasion, this recipe is a wonderful way to prepare quail without overwhelming its delicate flavor. Whether you’re cooking for a special celebration or a casual dinner, this dish offers a balance of simplicity and elegance.

Italian Baked Quail with Garlic and Capers

This Italian Baked Quail with Garlic and Capers is a savory and flavorful dish that brings together tender quail and the briny punch of capers. The garlic and capers create a deliciously tangy sauce, while the roasted quail takes on a golden, crispy texture. This recipe is ideal for anyone looking to try something new with quail, offering a combination of bold, savory flavors that are sure to impress.

Ingredients:

• 4 quail, cleaned and prepped
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 tablespoons capers, drained
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the capers to the skillet and cook for another minute, allowing the flavors to infuse.
4. Pour in the white wine and chicken broth, bringing the mixture to a simmer for 5 minutes. Stir in lemon juice and fresh thyme, then remove from heat.
5. Season the quail with salt and pepper. Place them in a roasting pan, and pour the garlic-caper sauce over the top.
6. Roast the quail for 25-30 minutes, basting with the sauce occasionally, until the quail is golden and cooked through.
7. Garnish with fresh parsley and serve with a side of roasted potatoes or a light salad.

This Italian Baked Quail with Garlic and Capers is a standout recipe that highlights the unique flavor of quail. The garlic and capers infuse the meat with a tangy, savory richness that enhances the delicate taste of the quail. The wine and chicken broth sauce provides moisture, keeping the quail tender, while the fresh thyme and lemon balance out the flavors beautifully. Perfect for a sophisticated dinner or an elegant weekend meal, this dish brings a touch of Italian flair to your table.

Quail with Prosciutto and Sage

Quail with Prosciutto and Sage is an elegant dish that combines the rich, savory flavors of prosciutto with the aromatic depth of fresh sage. The prosciutto wraps the quail, ensuring it remains moist while adding a crispy texture during roasting. This Italian-inspired recipe is perfect for a gourmet meal that is both easy to prepare and impressive to serve.

Ingredients:

• 4 quail, cleaned and prepped
• 8 slices of prosciutto
• 8 fresh sage leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup chicken stock

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the quail with salt and pepper. Place two sage leaves inside the cavity of each quail.
3. Wrap each quail with two slices of prosciutto, ensuring it covers the bird evenly.
4. Heat olive oil in a skillet over medium heat. Brown the wrapped quail for 2-3 minutes per side until the prosciutto becomes crispy.
5. Transfer the quail to a roasting pan, drizzle with balsamic vinegar, and pour the chicken stock into the pan.
6. Roast the quail for 25-30 minutes, basting occasionally with the pan juices, until the quail reaches an internal temperature of 165°F (74°C).
7. Serve with roasted vegetables or a light salad.

Quail with Prosciutto and Sage is a beautifully balanced dish that combines rich, savory, and herbal notes in every bite. The prosciutto provides a crispy, salty contrast to the tender quail, while the sage adds an aromatic layer of flavor. The balsamic vinegar offers a slight tang, perfectly complementing the quail’s richness. This dish is perfect for a special dinner or holiday meal, offering a refined yet simple way to prepare quail that is sure to impress your guests.

Baked Quail with Red Bell Peppers and Puttanesca Sauce

This Baked Quail with Red Bell Peppers and Puttanesca Sauce is an Italian-inspired dish that brings bold flavors to the table. The quail is roasted to perfection and paired with a tangy, zesty puttanesca sauce made from tomatoes, olives, capers, and anchovies. The sweet red bell peppers add a nice contrast to the savory sauce, making this dish both vibrant and flavorful.

Ingredients:

• 4 quail, cleaned and prepped
• 2 red bell peppers, sliced
• 1 can (14 oz) diced tomatoes
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 anchovy fillets, minced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes (optional)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic, red pepper flakes, and anchovies. Cook for 2-3 minutes until fragrant.
3. Add the diced tomatoes, olives, capers, and oregano. Let the sauce simmer for 10-15 minutes, stirring occasionally.
4. Season the quail with salt and pepper. Place them in a roasting pan and surround with the sliced red bell peppers.
5. Pour the puttanesca sauce over the quail, ensuring each bird is coated.
6. Roast for 25-30 minutes, basting occasionally with the sauce, until the quail is golden brown and cooked through.
7. Garnish with fresh basil and serve with a side of polenta or pasta.

This Baked Quail with Red Bell Peppers and Puttanesca Sauce offers a unique and flavorful take on quail. The tangy puttanesca sauce adds depth and richness to the quail, while the sweet red bell peppers provide a delicious balance. The anchovies and olives infuse the sauce with a savory, umami quality that elevates the overall dish. Perfect for a hearty and vibrant meal, this recipe is sure to impress anyone who loves bold Italian flavors.

Baked Quail with Garlic Butter and Thyme

This Baked Quail with Garlic Butter and Thyme is an elegant and simple dish that brings together the rich, savory flavor of quail with the aromatic notes of garlic and thyme. The garlic butter sauce infuses the quail with a luscious, velvety texture while the fresh thyme adds a fragrant herbal note. Perfect for a romantic dinner or a special gathering, this recipe elevates the humble quail to a luxurious meal.

Ingredients:

• 4 quail, cleaned and prepped
• 4 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup chicken broth or white wine (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine melted butter, minced garlic, fresh thyme, salt, and pepper.
3. Season the quail with salt and pepper, then place them in a roasting pan.
4. Pour the garlic butter mixture over the quail, making sure the birds are well coated.
5. Optionally, pour chicken broth or white wine into the pan for extra moisture.
6. Roast the quail for 25-30 minutes, basting occasionally with the pan juices, until golden and cooked through.
7. Garnish with fresh thyme sprigs before serving with a side of roasted vegetables or mashed potatoes.

This Baked Quail with Garlic Butter and Thyme recipe is the perfect blend of simplicity and elegance. The garlic butter creates a rich, indulgent sauce that complements the delicate quail meat beautifully. The thyme imparts an aromatic fragrance that lifts the entire dish, making each bite a delightful experience. Ideal for special occasions or a cozy evening, this recipe is sure to impress with its tender quail and flavorful sauce.

Baked Quail with Sicilian Citrus and Olives

This Baked Quail with Sicilian Citrus and Olives is a bright, tangy dish that brings together the zesty freshness of Sicilian oranges and the salty richness of olives. The quail is roasted to perfection, then topped with a vibrant citrus sauce that adds a touch of sweetness and acidity. This Italian-inspired recipe is perfect for those seeking a Mediterranean flair in their meals, offering a balance of flavors that is both refreshing and savory.

Ingredients:

• 4 quail, cleaned and prepped
• 2 Sicilian oranges, juiced and sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh oregano, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup white wine or chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the quail with salt and pepper, then place them in a roasting pan.
3. In a small bowl, mix the orange juice, olive oil, garlic, oregano, and a pinch of salt and pepper.
4. Pour the citrus mixture over the quail, then scatter the orange slices and olives around the birds.
5. Add white wine or chicken broth to the pan for moisture.
6. Roast the quail for 25-30 minutes, basting occasionally with the citrus sauce, until golden and cooked through.
7. Garnish with fresh parsley and serve with a side of couscous or a green salad.

This Baked Quail with Sicilian Citrus and Olives is a refreshing and flavorful dish that brings together the sweetness of oranges and the brininess of olives, pairing beautifully with the tender quail. The citrusy sauce adds a light yet complex layer of flavor, making it a perfect choice for spring or summer dining. With its vibrant colors and Mediterranean flavors, this recipe is sure to delight anyone who enjoys fresh, zesty dishes.

Baked Quail with Polenta and Mushrooms

This Baked Quail with Polenta and Mushrooms is a comforting, hearty dish that brings together the delicate flavor of quail with the earthy richness of mushrooms and the creamy texture of polenta. The quail is roasted until golden, served alongside a rich mushroom sauce that complements the flavors of the bird. This Italian-inspired recipe offers a warming and filling meal, perfect for the colder months.

Ingredients:

• 4 quail, cleaned and prepped
• 1 cup polenta
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mixed mushrooms, sliced (e.g., cremini, shiitake)
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring 4 cups of water to a boil. Stir in the polenta and cook according to the package instructions, adding salt and pepper. Stir in Parmesan cheese and butter once cooked. Keep warm.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant, about 3 minutes.
4. Add the mushrooms to the pan and cook until softened, about 5-7 minutes. Pour in white wine and chicken broth, letting the sauce reduce for another 5 minutes. Season with salt and pepper.
5. Season the quail with salt and pepper, then place in a roasting pan. Roast for 25-30 minutes, basting with the pan juices until golden and cooked through.
6. To serve, place a bed of creamy polenta on each plate, top with the roasted quail, and spoon the mushroom sauce over the top.
7. Garnish with fresh thyme and serve immediately.

This Baked Quail with Polenta and Mushrooms is a rich, comforting dish that balances the tenderness of the quail with the earthy mushrooms and creamy polenta. The mushroom sauce adds a savory depth, while the Parmesan-laced polenta provides a perfect, smooth contrast to the roasted quail. This recipe is ideal for a cozy dinner or a special gathering, offering a satisfying and elegant meal that will leave everyone asking for more.

Italian Baked Quail with Marsala Wine and Mushrooms

Italian Baked Quail with Marsala Wine and Mushrooms is an indulgent and sophisticated dish that combines tender quail with the rich, deep flavors of Marsala wine and earthy mushrooms. This recipe uses the sweet, aromatic qualities of Marsala to deglaze the pan, creating a luscious sauce that coats the roasted quail and mushrooms perfectly. The combination of wine, mushrooms, and the succulent quail will transport your taste buds straight to Italy.

Ingredients:

• 4 quail, cleaned and prepped
• 1 cup Marsala wine
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms, sliced (such as cremini and button)
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup heavy cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the quail with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the quail for 2-3 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add chopped onions and garlic, cooking until soft and fragrant (about 3 minutes).
4. Add the mushrooms and sauté for 5-7 minutes until softened. Pour in the Marsala wine, scraping the browned bits off the bottom of the pan.
5. Stir in the chicken broth, fresh thyme, and a pinch of salt and pepper. Let the sauce simmer for 5 minutes to reduce slightly.
6. Return the quail to the skillet and spoon some of the sauce and mushrooms over them. Transfer the skillet to the oven and bake for 25-30 minutes, basting with the sauce occasionally.
7. Once cooked, stir in the heavy cream (if using) to thicken the sauce. Serve the quail with the mushrooms and sauce, garnished with fresh parsley.

Italian Baked Quail with Marsala Wine and Mushrooms is a rich, comforting dish full of depth and flavor. The Marsala wine adds a beautifully sweet, aromatic element to the savory mushrooms, and the sauce perfectly complements the tender quail. The optional cream adds a smooth richness, making this dish indulgent without being overwhelming. It’s an ideal choice for a special dinner or celebratory meal, offering a taste of Italy’s finest flavors right at your table.

Baked Quail with Italian Herbs and White Wine

This Baked Quail with Italian Herbs and White Wine is a flavorful and aromatic dish that showcases the quail’s delicate flavor. Seasoned with a blend of fresh Italian herbs, the quail is roasted in a white wine bath that keeps it moist and adds a layer of complexity to the dish. This recipe is perfect for those who love simple yet flavorful meals that elevate the quail without overpowering it.

Ingredients:

• 4 quail, cleaned and prepped
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• Salt and pepper to taste
• 1 lemon, sliced
• 1/4 cup chicken stock

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine olive oil, white wine, rosemary, thyme, oregano, garlic, salt, and pepper.
3. Place the quail in a roasting pan and pour the herb mixture over the top. Add lemon slices and chicken stock to the pan.
4. Roast the quail for 25-30 minutes, basting with the pan juices every 10 minutes, until the quail is golden and cooked through.
5. Once done, remove the quail from the oven and let it rest for a few minutes before serving. Garnish with additional fresh herbs and lemon slices.

Baked Quail with Italian Herbs and White Wine is a dish that highlights the subtle flavor of the quail with the aromatic freshness of Italian herbs. The white wine provides a tangy base, keeping the quail moist while also adding complexity. This recipe is simple yet full of flavor, making it an excellent choice for a weeknight meal or a casual gathering with friends. The lemon and herbs bring brightness to the dish, rounding it out beautifully.

Baked Quail with Sun-Dried Tomatoes and Olives

Baked Quail with Sun-Dried Tomatoes and Olives is a Mediterranean-inspired dish that infuses the quail with a combination of tangy, salty, and savory flavors. The sun-dried tomatoes provide a rich, concentrated burst of flavor, while the olives add a briny contrast. This recipe is ideal for anyone who loves bold flavors and is looking for a unique way to prepare quail.

Ingredients:

• 4 quail, cleaned and prepped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 3 tablespoons olive oil
• 1/4 cup dry white wine
• 1 tablespoon fresh basil, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1/4 cup chicken stock

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine olive oil, garlic, chopped sun-dried tomatoes, olives, fresh basil, oregano, salt, and pepper.
3. Place the quail in a roasting pan and coat them evenly with the tomato-olive mixture. Pour white wine and chicken stock into the pan.
4. Roast the quail for 25-30 minutes, basting with the pan juices every 10 minutes, until golden and cooked through.
5. Serve the quail with the sun-dried tomato and olive mixture spooned over the top, garnished with extra fresh basil.

Baked Quail with Sun-Dried Tomatoes and Olives is a bold and flavorful dish that brings together Mediterranean staples to complement the quail’s delicate taste. The sun-dried tomatoes add a deep, tangy flavor, while the olives bring a salty kick that balances out the richness of the quail. This recipe is ideal for lovers of Mediterranean cuisine and is perfect for a dinner party or special occasion, providing a delicious and impressive entrée.

Baked Quail with Roasted Garlic and Lemon Butter

Baked Quail with Roasted Garlic and Lemon Butter is a decadent and aromatic dish that pairs the rich flavor of quail with the creamy, zesty essence of roasted garlic and lemon. The lemon butter sauce adds a refreshing citrus kick, while the roasted garlic imparts a sweet, mellow depth to the quail. This combination creates a delicate and flavorful dish perfect for any special occasion or intimate dinner.

Ingredients:

• 4 quail, cleaned and prepped
• 2 heads garlic, roasted
• 4 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup white wine (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To roast the garlic, cut off the tops of the garlic heads and drizzle with olive oil. Wrap in foil and roast in the oven for 30-40 minutes until soft and caramelized. Squeeze the garlic cloves out of their skins and mash into a paste.
3. Season the quail with salt and pepper. Place them in a roasting pan and drizzle with melted butter, roasted garlic paste, lemon zest, and lemon juice.
4. Optionally, add white wine to the pan to help keep the quail moist during roasting.
5. Roast the quail for 25-30 minutes, basting with the pan juices every 10 minutes, until golden and cooked through.
6. Garnish with fresh parsley and serve immediately with a side of roasted vegetables or rice.

Baked Quail with Roasted Garlic and Lemon Butter is a beautifully balanced dish that combines the brightness of lemon with the mellow sweetness of roasted garlic. The tender quail absorbs the rich, flavorful butter, making each bite melt-in-your-mouth delicious. Perfect for a romantic dinner or a gathering with friends, this recipe brings together simple ingredients in a sophisticated way, delivering an unforgettable meal.

Baked Quail with Tomato Basil Sauce

Baked Quail with Tomato Basil Sauce is a delightful Italian-inspired dish that features the juicy quail roasted in a vibrant, homemade tomato sauce enriched with fresh basil. The rich flavors of the tomato sauce combine with the savory quail, creating a comforting and flavorful meal. This dish is a fantastic option for those who love Italian cuisine, offering a delicious balance of tangy tomato, fragrant basil, and tender roasted quail.

Ingredients:

• 4 quail, cleaned and prepped
• 2 cups canned crushed tomatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).
3. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly. Add fresh basil leaves and stir.
4. Season the quail with salt and pepper, then place them in a roasting pan.
5. Pour the tomato basil sauce over the quail, making sure the birds are well coated.
6. Roast the quail for 25-30 minutes, basting with the sauce every 10 minutes, until the quail is golden and cooked through.
7. Garnish with fresh basil and serve with a side of pasta, crusty bread, or a green salad.

Baked Quail with Tomato Basil Sauce is a comforting and flavorful dish that combines the savory richness of roasted quail with the tangy sweetness of a homemade tomato sauce. The addition of fresh basil brings a bright, aromatic element to the dish, making it perfect for lovers of Italian flavors. This recipe is ideal for a cozy dinner with family or friends, offering a satisfying and flavorful meal that showcases the versatility of quail.

Baked Quail with Pesto and Roasted Vegetables

Baked Quail with Pesto and Roasted Vegetables is a vibrant and flavorful dish that combines the earthiness of roasted vegetables with the fragrant, herby goodness of basil pesto. The quail is roasted to perfection and topped with fresh pesto, which enhances the bird’s natural flavors. Paired with roasted vegetables like zucchini, bell peppers, and tomatoes, this dish is a colorful, hearty, and satisfying meal.

Ingredients:

• 4 quail, cleaned and prepped
• 1 cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 pint cherry tomatoes, halved
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the sliced zucchini, bell peppers, and cherry tomatoes in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
3. Meanwhile, season the quail with salt and pepper, then place them in another roasting pan.
4. Roast the quail for 25-30 minutes, until golden and cooked through.
5. Once the quail is done, remove from the oven and drizzle with fresh basil pesto.
6. Serve the roasted quail with the roasted vegetables and garnish with fresh basil.

Baked Quail with Pesto and Roasted Vegetables is a delightful, well-rounded meal full of fresh and bold flavors. The roasted quail, when paired with the aromatic pesto, creates a harmonious combination, while the colorful vegetables add texture and sweetness. This dish is perfect for those seeking a lighter, vegetable-forward meal with a punch of Italian flair. It’s an ideal choice for a dinner party or a cozy weeknight dinner that is sure to impress.

Note: More recipes are coming soon!