Sautéed Whole Quail

Preparation info
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By James Peterson

Published 2007

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If they bother you, cut off the little feet with shears or a knife. Trussing the quail as you would a chicken makes them compact and helps them cook more evenly but this isn’t essential. The best pan for browning is nonstick, but if you are using something else, get it good and hot with some olive oil in it, make sure the quail are patted perfectly dry, and shake the pan back and forth as you sauté, so the little birds don’t have a chance to stick. Count on 1 quail per person for a first co