Rosemary-Marinated Quail

  • prep time15 min
  • total time 30 min
  • serves 4

Quail must be the speediest of all birds to cook, and there’s something about them that always feels like a treat. This is a herb-flavoured version, but they also like spice, so another time try them with a rub of crushed fennel, cumin, and coriander seeds. The farro on p. 121 would make a suitable side.

Courtesy of Bonnie Mo.

19 Ratings
Directions for: Rosemary-Marinated Quail


4 quail, split in half

salt and pepper

3 - 4 Tbsp butter, softened

leaves from 1 branch fresh rosemary, chopped

1 clove garlic, crushed


1. Season the quail with salt and pepper. Mix together the butter, rosemary, and garlic; rub it evenly over the quail and (carefully, so you don’t tear the skin) as much under the skin as possible. If you have time, cover and refrigerate for an hour or longer to allow the flavours to infuse the birds.

2. Heat the broiler with the rack at the very top. Arrange the quail on a baking sheet skin side up and broil until the juices run clear, 12 to 15 minutes.

See more: Broil, Game, Herbs, Main

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