Delicious Quail Baked in Wine Recipe to Try Tonight

Hello everyone, today I will be sharing with you a recipe that is guaranteed to tickle your taste buds. I’m talking about the Quail Baked in Wine recipe, a dish that’s absolutely perfect for any occasion. Whether it’s a romantic dinner for two or a big family feast, this baked wine recipe is sure to impress.

Quail is one of my favorite ingredients to work with because it is so versatile and delicious. When cooked correctly, it has a delicate and juicy flavor that pairs beautifully with both red and white wines. But what sets this recipe apart from others is its use of both white and red wine for maximum flavor.

The process of baking the quail in wine creates an intense richness to the dish that cannot be achieved through traditional methods like frying or grilling. Plus, the addition of aromatic spices like bay leaf, peppercorn, and whole cloves make the sauce that accompanies the quail simply irresistible.

So, whether you are already an avid fan of game food or just want to try something new, trust me when I say that this Quail Baked in Wine recipe will leave you wanting more. Let’s get started on this culinary adventure together!

Why You’ll Love This Recipe

Quail Baked in Wine
Quail Baked in Wine

Looking for a recipe that will impress your dinner guests? This quail baked in wine recipe is sure to do just that! Here’s why you’ll love it:

First, it’s packed with flavor. The combination of onions, peppercorns, bay leaf, and whole cloves give the wine sauce an incredibly rich and complex taste that will leave your taste buds singing. Add in a touch of cayenne and ground pepper for some extra spice, and you’ve got a sauce that’s sure to impress.

Secondly, this recipe is versatile. It works well with both white wine and red wine, so you can choose whichever one you prefer or have on hand. You can also substitute the quail for other game meat or make it with boneless quail breast if you prefer.

Thirdly, it’s easy to make. Despite its impressive flavor, this recipe only takes about 10 minutes of prep time before you pop it in the oven. Simply brown the quail before placing them in the pan with the sauce, then let them cook for 10 minutes until golden brown and cooked to perfection.

Finally, this recipe is unique. Baked wine recipes are not something you see every day, making this dish a great way to stand out from the crowd when entertaining guests. Plus, with its elegant presentation and sophisticated flavors, this dish is perfect for special occasions.

In summary, this quail baked in wine recipe packs a flavorful punch while being easy to make and versatile enough for any occasion. Trust me – once you try it, you’ll be hooked!

Ingredient List

 Delicate quail breast roasted with a luscious red wine sauce.
Delicate quail breast roasted with a luscious red wine sauce.

Here is a list of ingredients you need to make Quail Baked in Wine:

For the Quail:

  • 4 quail, cleaned
  • Salt and ground pepper, for seasoning
  • 1 teaspoon (5 ml) cayenne
  • 2 bay leaves
  • 2 garlic cloves
  • Peppercorns
  • Whole cloves
  • Olive oil

For the Wine Sauce:

  • 1 cup (250 ml) dry white wine
  • 1 cup (250 ml) dry red wine
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • Salt and ground pepper, for seasoning
  • Chopped chives

Make sure to get the freshest quail from your local meat shop. The wines to be used should also not be too sweet. Dry Pinot Noir can be used for the red wine and Sauvignon Blanc can be used for the white wine. With all these ingredients ready, let’s move on to cooking!

The Recipe How-To

 Juicy tender meat packed with flavor, perfect for an intimate dinner party.
Juicy tender meat packed with flavor, perfect for an intimate dinner party.

Now that you have gathered all the ingredients, it’s time to start cooking!

Step 1: Preheat the Oven and Clean the Quail

Preheat your oven to 350°F. Take four quails, making sure they are clean, and pat them down with paper towels until they are dry.

Step 2: Rub the Quail with Brandy and Flour

Grab a small bowl and mix together 1 teaspoon (5 ml) of cayenne pepper, 1 teaspoon (5 ml) of salt, and 1/4 cup (60 ml) of flour. Add in some ground pepper and mix the ingredients until they are combined. Then, grab some brandy, and using a brush or a spoon, apply a small amount to each quail. Dust each bird with your flour mixture.

Step 3: Brown the Quail Lightly

Heat up a large iron pan on medium-high heat. Add 6 tablespoons of butter to the pan along with some olive oil. Once the butter has melted, add two quails at a time and brown them for about 3-4 minutes on each side. Repeat this process until all of your quails are golden brown.

Step 4: Add Wine Sauce Ingredients

Whisk together 1/2 cup (125ml) of white wine and 1/2 cup (125ml) of red wine in a small bowl. Then, move aside the quails in your pan place one bay leaf, 4 garlic cloves that have been finely chopped, 10 peppercorns, two whole cloves, and one onion that has been sliced on top of the butter remaining in your pan.

Step 5: Roast the Quail in the Oven

Stuffed each quail breast with some chives and place them into the pan where you placed all the sauce ingredients earlier. Pour the remaining wine into the pan, and bake the quails in the oven for around 10 minutes. Make sure to check their internal temperature with a digital thermometer to ensure that it reaches 180°F – 190°F.

Step 6: Serve and Enjoy

Once you take out the quails from the oven, let them rest for around 4 minutes before serving. To make your sauce, remove the birds from the pan and add some more wine or chicken broth to deglaze. Once done, carefully strain out any lumps from your sauce using a fine-mesh sieve. Spoon the sauce over your quails, and you’re ready to enjoy a delicious baked white wine recipe made for quail!

Substitutions and Variations

 Quail baked in red wine, a hearty meal that's easy to make and impressive to serve.
Quail baked in red wine, a hearty meal that’s easy to make and impressive to serve.

If you are feeling adventurous, feel free to experiment with different ingredients or make substitutions to suit your taste preferences. Here are some ideas:

– Wine: While the recipe calls for white and red wine, it is possible to use other types of wine as well. For example, a Pinot Noir would work well with quail baked in wine.

– Herbs: Instead of chives, you could use other fresh herbs like thyme or rosemary to flavor the dish.

– Spices: If you want to add some heat to your quail baked in wine, try adding a pinch of cayenne pepper or some ground black pepper.

– Stuffing: You could make a sausage-stuffed quail by adding crumbled cooked sausage to the stuffing mixture.

– Sauce: The recipe calls for a wine sauce made with garlic, onions and bay leaf, but you could also try making a pomegranate or grape sauce for a fruity twist.

– Preparation: If you don’t have whole quail available or if you prefer boneless meat, you could use quail breasts instead. You could also grill or fry the quail meat instead of baking it.

Remember that these variations may affect the cooking time or internal temperature required for the dish. Be sure to keep an eye on your food while cooking and adjust accordingly.

Serving and Pairing

 The ultimate soul-warming comfort food, perfect for cold winter nights.
The ultimate soul-warming comfort food, perfect for cold winter nights.

Now that your delectable quail baked in wine is ready to serve, let’s talk about how best to enjoy it. The succulent flavor of the quail makes this dish a favorite for game food enthusiasts, and its rich taste with notes of garlic and wine make it a wonderful addition to any dining experience.

As for the perfect pairing, a Pinot Noir or a medium-bodied red wine will complement the quail’s earthy tones perfectly. You could also try serving it with white wine if you prefer a lighter flavor.

But what about the additional dishes? When thinking of sides, consider adding roasted vegetables or even fruits like grapes or pomegranates for a refreshing burst of flavor. Garlic mashed potatoes or crusty bread will also bring out the rich flavors and texture of the dish.

Additionally, you can add depth to the dish by incorporating chives or bay leaf into the sauce ingredients. These herbs will complement the quail’s natural flavors while adding an extra layer of complexity to the sauce.

Finally, when plating your delicious quail white wine recipe, make sure to get creative! Garnish the dish with fresh herbs or sprinkle cayenne for an extra pop of flavor. Pair it with good company and a peaceful ambiance, and this baked wine recipe is sure to be an instant hit at any dinner party.

Make-Ahead, Storing and Reheating

 A dish that combines rustic charm and sophistication, something for all palates.
A dish that combines rustic charm and sophistication, something for all palates.

If you’re thinking about saving this dish for a later meal, you can easily make it ahead and store it properly for reheating. The great thing about this recipe is that you can prepare it ahead of time, so it’s perfect for entertaining guests or having a small dinner party.

To make this recipe ahead of time, cook the quail as directed but stop before adding the wine sauce. Store both the quail and the sauce separately in airtight containers in the refrigerator. You can keep them for up to three days before reheating.

When you’re ready to serve, preheat the oven to 375°F (190°C). Reheat the quail pieces on a baking sheet for about 10 minutes or until they reach an internal temperature of 180-190°F. Heat up the sauce in a small pan over low heat for 4 minutes or until warmed through.

You can also freeze the cooked quail by placing them in an airtight container or a freezer bag. Be sure to label the container with the date so you know when to consume it. The frozen quail will stay good for up to six months.

When reheating frozen quail, let them thaw first in the refrigerator overnight. Preheat your oven at 375°F (190°C), place your quails on a baking sheet and bake for around 20 minutes, or until heated through. You can also reheat them on a skillet over medium heat with butter if wanted, until warm.

Overall, this dish is delicious both fresh and reheated! Just follow these tips to get perfect results every time.

Tips for Perfect Results

 This recipe will make you feel like a gourmet chef with very little effort.
This recipe will make you feel like a gourmet chef with very little effort.

To ensure you get the best quail baked in wine, I’ve put together some tips that will help you perfect your dish.

First off, when preparing your quail, make sure to clean each bird thoroughly and remove any feathers. For extra flavor, try rubbing some brandy onto the quail and dusting them with flour before cooking. This will give them a golden brown crust while keeping the meat tender and juicy.

When searing the quail, use a heavy skillet and heat it up with olive oil until it’s hot. Brown the quail for 3-4 minutes on each side and then add in the remaining wine and garlic cloves. This will create an amazing red wine sauce made from the juices of the quail.

To ensure your quail is cooked to perfection, check its internal temperature using a thermometer. The temperature should range between 180-190 degrees Fahrenheit. If you’re not sure if it’s done, let it cook for an extra few minutes just to be safe.

For an even tastier dish, try serving your quail with some roasted vegetables or sautéed mushrooms. This adds more flavors to your dish and compliments the wine sauce made from your ingredients.

Lastly, don’t fiddle too much with your quail while cooking as it may dry it out. Resist the temptation to keep flipping or rotating them; leave them to cook on one side until they reach the golden-brown color.

Follow these tips carefully and you’ll be sure to impress dinner guests with a delicious quail baked in wine dish that will always leave them wanting more!


Now that you have all the information you need to create this tantalizing Quail Baked in Wine Recipe, you might have a few more questions about preparing and serving your dish perfectly. Don’t worry; we’ve got you covered! Here are some common queries that can help you troubleshoot and get the most out of this incredible recipe.

Which cooking method is best for quail?

Preparing quail is a simple and tradition-rich process that involves roasting the bird in the oven or grilling it on the barbecue. For every person, one quail bird is usually sufficient.

What wine is best with quail?

If you’re looking for a tasty pairing for your quail dish, I suggest going for either Pinot Noir or Chardonnay. However, if you’re using a dressing made of cooked grape must, also known as Saba dressing, I would highly recommend going for a bright and fruity Pinot Noir. The sweetness of the Saba dressing goes perfectly with the Pinot Noir, making it an exceptional choice.

How do you get crispy skin on quail?

Heat up a sturdy pan over high heat and add a drizzle of olive oil. Position the quails with the skin facing downwards and let them cook uninterrupted for about 3-4 minutes. Once the skin reaches a luscious golden hue, flip the quails over and transfer them to a preheated convection oven set at 220°. Continue cooking for an additional 3-4 minutes until heavenly perfection.

What do you soak quail in?

For a juicy and flavorful quail dish, I recommend a simple soaking technique. Add a blend of celery salt, paprika, curry powder, white ground pepper, and a hint of Old Bay seasoning to a bowl of water. Immerse the quail in the mixture and let it rest for an hour, preferably in the fridge if you’re preparing ahead of time. This soaking method will infuse the quail with a delicious and aromatic taste that’ll make your dish stand out.

What temperature should quail be cooked to?

Similar to most untamed avian species, cuts from these birds necessitate additional cooking time and reaching an elevated internal temperature in order for them to become tender. It is advisable to aim for an internal temperature of 180-190 degrees Fahrenheit. As previously stated, allowing these birds to acclimate to room temperature before cooking will contribute to the breasts reaching 150-160 degrees Fahrenheit and the legs reaching 180-190 degrees Fahrenheit.

Bottom Line

This quail baked in wine recipe is a perfect dish to serve for any special occasion or just a delicious meal at home. The combination of the tender quail with the rich wine sauce will leave your taste buds wanting more. It’s not only easy and quick to prepare but also versatile and can be paired with different side dishes.

By following this recipe as the guide, you’ll have a perfect meal that will impress any guest that you invite over. With simple ingredients like garlic, onions, bay leaf, and white wine or red wine, you can create this excellent dish in no time.

Whether you’re a fan of red wine or white wine, this recipe has got you covered. You can make a red wine sauce or a white wine sauce depending on your preference. Additionally, you can swap out some of the ingredients for substitutions or variations to personalize the recipe to your liking.

If you’re looking for something that’s not only delicious but nutritious as well, then quail baked in wine is the way to go. Quails are high in protein and low in fat with essential vitamins and minerals needed by the body.

This recipe may seem intimidating at first but with clear instructions and useful tips, anyone can make it perfectly. So why not add some excitement to your meal with this fantastic dish? Try this recipe today and take the first step towards culinary excellence!

Quail Baked in Wine

Quail Baked in Wine Recipe

Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine French
Calories 686.8 kcal


  • 1/2 cup lard or 1/2 cup other fat
  • 2 small onions, peeled and minced
  • 2 whole cloves
  • 1 teaspoon peppercorn
  • 2 garlic cloves, peeled and minced
  • 1/2 bay leaf
  • 6 quail, cleaned and trussed
  • 2 cups white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 pinch cayenne
  • 1 teaspoon chives, minced
  • 2 cups cream


  • Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
  • Add quail and brown on all sides.
  • Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
  • Remove quail to hot serving dish.
  • Strain sauce; add cream and heat to boiling point.
  • Pour sauce over quail.

Add Your Own Notes


Serving: 310gCalories: 686.8kcalCarbohydrates: 10.7gProtein: 24.1gFat: 55.1gSaturated Fat: 25.9gCholesterol: 187.5mgSodium: 285.9mgFiber: 1.8gSugar: 1.9g
Keyword < 60 Mins, Creole, Free Of..., Inexpensive, Meat, Quail, Savory, Wild Game
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