Roasted Quail with Citrus Herb Sauce Recipe

Our Roasted Quail with Citrus Herb Sauce is a cinch to make, even if you’ve never cooked quail before. The brine and finishing sauce are a must!


2 hours 15 mins


25 mins




Brining & Roasting Quail

  • 4 quail
  • 2 qts water
  • 1/2 cup apple juice
  • 1/3 cup salt
  • 1/2 cup brown sugar
  • 1/4 head of garlic, crushed
  • 2 bay leaves
  • 1 Tbsp black peppercorn
  • 1 Tbsp dried rosemary
  • Zest of one medium-sized orange


Finishing Sauce for Quail

  • 1/4 onion, finely diced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme, finely chopped
  • 1 Tbsp flour
  • 1 cup dry white wine
  • 1 cup chicken stock
  • Cracked pepper
  • Salt
  • Zest of one medium-sized orange

Roasted Quail with Citrus Herb Sauce on a plate

Roasted Quail with Citrus Herb Sauce

Brining & Roasting Quail

  1. Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let cool to room temperature.
  2. Brine quail in refrigerator for 2 to 6 hours.
  3. Preheat oven to 500º.
  4. Grease a cast-iron pan or baking dish with butter. Place quail breast-side up without overcrowding. Roast for 10 minutes, then remove quail, baste with butter, and place back in over for another 6-10 minutes, or until desired doneness. Total cook time should be about 16-20 minutes.
  5. Remove from oven and serve topped with finishing sauce and a side of pumpernickel cornbread stuffing.


Finishing Sauce for Quail

  1. In a medium-sized pan over medium-high heat, sauté onion until soft. Add garlic, rosemary, and thyme and sauté until fragrant.
  2. Whisk in flour and cook for another 1-2 minutes. Add orange zest and wine. Reduce wine by half. Add stock and reduce until sauce is desired thickness. Remove from heat and top quail immediately.

Roasted Quail with Citrus Herb Sauce

Chardonnay (Oaked)

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