Diamond H Ranch
"Quail for the Field and Table"

Quail Broiled with Honey Mustard Butter



8 Semi-boneless Quail

Honey Mustard Butter:
8 tbsp (1 stick) unsalted butter, slightly melted
¼ cup Dijon mustard
2 teaspoons honey
1 tbsp mashed roasted garlic
1 tsp fresh oregano, minced
2 tsp fresh lemon juice
Salt and ground black pepper to taste

For sauce:
¾ cup chicken stock
Salt and ground black pepper to taste


Prepare the mustard butter by whisking together the above ingredients. (Simple version: mix only butter, Dijon mustard, and honey omitting the other ingredients.)

Melt the butter and brush it thoroughly inside and out the quail. Marinate the quail, covered and refrigerated, for 4 hours.

Preheat the broiler. Place the quail, breast side down in a shallow roasting pan. Broil 4 inches from the heat for 5 minutes, brush with the marinade, and turn over. Broil until golden brown on the outside but still juicy, 3 – 5 minutes more. The juices from the thigh should still be slightly pink when skin is pierced. Remove the quail and cover to keep warm.

Place the pan over high heat and add chicken stock. Boil, whisking constantly, until slightly thickened and reduced to about ½ cup. Taste and season with salt and pepper as needed. Spoon sauce over the quail and serve.

Joy of Cooking

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