I love quail and keep it stocked in my freezer. From my local grocery, I buy a package of four frozen quails – though wish I had access to fresh quail – and keep it on hand, thawing the day before I’m ready to cook.
Seared and then roasted quail makes an easy supper to impress your friends and family. You can make this dinner in under 30 minutes, though I definitely recommend you take at least 40 minutes to avoid rushing.
I made this seared quail recipe the other evening for supper, and it was marvelous. You are more than welcome to use any of your favorite seasonings. I love garlic (a trend you will see in most of my recipes), and Creole seasoning makes this recipe so easy to create. I paired the seared quail with a traditional Marsala sauce.
Seared Quail with Marsala Sauce
For the Seared Quail:
- 4 quail about 1/2 pound each
- 1 tablespoon Creole seasoning Tony Chachere’s
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the Marsala Sauce:
- 3 tablespoon vegetable oil
- 1/2 cup Marsala wine or any dry red wine
- 1 cup chicken broth
- 3 tablespoons flour
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Pat the quail dry on all sides with paper towels. Season both sides of the quail with generous amounts of creole seasoning, garlic powder, and black pepper.
- Meanwhile, make a simple marsala sauce. In a saucepan, heat olive oil on high heat. Add Marsala wine and chicken broth. Bring to a boil and cook for three to five minutes. Whisk in the flour, a little at a time. Cook until the sauce has boiled down and becomes thick. This may take up to 30 minutes for it to become thick and gravy-like.
- As the marsala sauce cooks down, take a heavy ovenproof skillet and heat olive oil over high heat. When the oil is sizzling, add the quail and sear on all sides. If the oil is hot enough, the quail will sear quickly and get nice and brown on all sides. This should only take about 3-4 minute on all sides.
- Place in the oven to finish cooking, about 15 minutes.
- Pour the marsala sauce on top of the quail.