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Pan Roasted Quail

Russ Myers


Quail meat is considered more of an exotic meat. It is pigmented and of dark meat with a strong “gamey” taste. In terms of its composition, quail meat is healthier than chicken broilers


★★★★★ 3 votes

3 / 4
15 Min
30 Min


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6 slice
fresh truffle
shallots, peeled
whole quail
2 tsp
1 tsp
freshly ground black pepper
2 Tbsp
olive oil

How to Make Pan Roasted Quail


  • 1Preheat your oven to 400 degrees F
    Place one truffle shaving and one shallot into the cavity of each quail
    Season the quail with salt and black pepper
  • 2In a large heavy-bottomed ovenproof skillet, heat the olive oil over high heat
    Place the quail in the skillet, breast side down, and cook until the skin is a golden brown color
    Turn the quail and cook for 3 more minutes
  • 3Place the skillet directly in the oven and cook for about 10 minutes or until done
    Allow the quail to rest for 5 minutes, then serve

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About Pan Roasted Quail

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Wild Game
Regional Style: American

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