Description
Skinless Spatchcock Quail
Our skinless spatchcock quail are whole dressed quail that have been opened and flattened, making them quick, simple and easy to cook.
Quail has a rich, delicate flavour and can be cooked on the braai, in a hot pan, or in the oven. Because our quail are skinless and small, they cook quickly and are best prepared with a little oil, butter, marinade or sauce to help keep the meat moist.
A little tip: Quail cooks much faster than chicken. Keep an eye on it and avoid overcooking.
Garlic & Rosemary Spatchcock Quail
Ingredients
2 skinless spatchcock quail
2 tablespoons oil or melted butter
1 clove garlic, crushed
1 small sprig fresh rosemary, finely chopped
Salt and black pepper
Squeeze of lemon
Method
Mix the oil or melted butter with the garlic, rosemary, salt and pepper.
Coat the quail well and leave to rest for 15 to 30 minutes.
Cook on a hot braai or in a hot pan, turning regularly, until cooked through. Start checking after around 8 to 10 minutes total, although cooking time will vary with bird size and heat.
Finish with a squeeze of lemon and serve.
Tammy’s tip: Brush the quail with a little extra butter or marinade while cooking. Skinless quail is lean and appreciates the help!
Whole quail with feathers, legs, wings, skin, giblets, neck, head removed and butterflied.
