Home Hunting Birds

Asian Quail Recipe

hunting quail

Wild bird hunting season has begun for much of the country. I normally butterfly quail and pan-fry or grill them. Try this recipe for a change of pace, the quail is melt in your mouth tender, yet crispy, and the addition of mushrooms, cranberries, ginger and soy paired with roasted squash makes for satisfying layers of flavor. Marinate the quail the day before for the best depth of flavor.

Ingredients: Asian Quail Recipe

Serves two


1 Acorn squash

1/2 tsp. paprika

1 tsp. brown sugar

Canola cooking spray

Quail Marinade

4 Plucked, skinned, and cleaned quail

½ cup soy sauce

1 tsp. ginger paste


Marinated Quail

¼ cup of flour

½ tsp. paprika

2 Tbsp canola oil

½ Medium onion sliced

1 cup sliced baby bella or wild mushrooms

½ cup dried cranberries

1/3 cup veal or chicken stock

¼ cup sliced green onions

Salt and pepper to taste



Cut the squash in half through the circumference. Cut a small piece off each end so that the squash will sit level.

Rub the inside with brown sugar and spray with canola oil.

Preheat oven to 350 F.

Place squash on a baking tray and roast for about 35 minutes or until fork tender. Keep warm

Quail Marinade

Combine the soy sauce and ginger, then add the quail and marinate for 8 to 24 hours, turning occasionally.


Remove the breast meat and legs. The carcass can be used to make stock or discarded.

Cut the breast meat in to 1-inch cubes.

Combine the flour and paprika and dredge all of the quail parts to coat.

Pan-fry the quail in canola oil over a medium heat, turning once when lightly browned and crisp.

Do this in batches and set aside.

Using the same pan, add the onion and mushrooms, when partially cooked add the cranberries and stock.

Simmer until liquid is reduced by half.

Add the quail breast meat and green onions.

Bring to temperature.

Add seasonings to taste.

Serve in the squash with the crunchy legs on the side.

Previous articleArtist Spotlight – Bobby Tambascio
Next articleLong Range Reports November 13
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself. "I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says. Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!" For more of Maggie's recipes, visit Corkydecker.com and click on recipes.