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Braised Quail

North America is home to six native quail species with many states offering a quail hunting season. Native Americans were the first group of people in America to take advantage of quails as a source of food. Whether harvested in the wild or purchased from a farm, quail meat is known for its strong flavor and tender texture. It can be prepared in a variety of ways such as roasted, slow-cooked, braised, fried, and grilled.   

Recipe Servings: 2

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Gluten Free
Dairy Free



  1. Pat the quails dry using paper towel and sprinkle them with salt and pepper. Find a skillet that can easily fit both quails.
  2. Combine the butter and oil in the skillet and place it over medium heat until the butter is melted and bubbling.
  3. Add the quails to the pan and cook them for 1–2 minutes on each side until the skin is golden. Remove the quails from the pan and set aside.
  4. Add the mushrooms to the pan and cook, undisturbed, for 3 minutes before stirring in the shallot and garlic.
  5. Cook for 30 seconds, while stirring, and then return the quails to the pan.
  6. Add the beef stock and cream, adjusting the heat to a slow simmer.
  7. Cover the skillet, cook for 20–25 minutes, and then remove it from the heat.
  8. Squeeze the lemon juice from the wedge into the pan and stir in the parsley.
  9. Transfer the quails and sauce to plates, serving immediately.

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