Roasted Spatchcock Quail with Marsala and Raisin Sauce

Roast quail is the perfect meal for a date, it looks fancy but is easy to prepare, here it is curdled and served with marsala and grape sauce.

This recipe takes 45-50 minutes total, but much of the sauce and quail can be made ahead of time to save time.

Butterfly Quail with Marsala and Raisin Sauce

I love cooking game birds. I have recipes that range from beautiful roast pigeon to fantastic pheasant curry, whole roast guinea fowl and roast partridge.

These are superb ingredients that make meals impressive and fantastic for everything from date nights to Christmas dinners for two.

My roast quail (or butterfly) fits very well into this category and although it looks sophisticated, it is remarkably easy.

It comes with a delicious and equally simple marsala wine and butter sauce that draws sweetness from the black grapes.

Although preparing the partridge requires a little time (budget 15-20 minutes), cooking is very quick. The sauce prepares in 15 minutes and the quails only take 10 to 12 minutes to roast.

Frequently Asked Questions

What does quail taste like?

Quail is a very lean game bird with a mild flavor quite similar to pheasant.

Many people say it tastes slightly “gamey” like chicken, but it doesn’t taste like chicken at all. Despite its relatively mild flavor, it is able to withstand fairly strong flavors.

Can I do this in advance?

Yes and no! The sauce can be made just before stirring in the butter and adding the raisins up to 2-3 days in advance and stored in the refrigerator.

Quail can be prepared and marinated in thyme and olive oil for up to 24 hours, but do not salt them until you are ready to cook.

However, quail should be cooked and eaten immediately as they are very lean and will dry out if reheated.

Should I use a meat thermometer?

I think a meat thermometer is essential for this recipe because overcooked quail will become dry and virtually inedible.

I use my meat thermometer all the time and even though I’m not really a gadget enthusiast, it’s a kitchen staple as far as I’m concerned.

Can I use green or red grapes?

Yes, if you like, while testing this recipe, I found that I preferred black grapes, but neither the red nor the green were “horrible.”

How to Spatchcock or Butterfly a Quail

Spatchcocking or fluttering of a quail is very similar to spatchcocking of a chicken, but on a much smaller scale.

1. Start by feeling around the bird’s neck with your fingers to find the wishbone, then make a small cut around the wishbone and remove it.
2. Turn the bird over and cut out the spine with poultry scissors. If necessary, clean the cavity there.
3. Turn the bird over again and press to flatten the quail, tuck the wing tips under the bird if they haven’t been trimmed, and that’s it, job done.

Presentation suggestions

Along with my marsala wine and black grape sauce, I served my roasted quails with a crispy potato rosti and a version of my buttered cabbage made with honey cabbage rather than savoy cabbage in these photos .

But there are plenty of wonderful options that would work just as well.

Let’s start with the “carb” options and I’ll probably stick to potatoes. My crushed roasted new potatoes and Parmentier potatoes would be perfect.

If potatoes aren’t your thing, how about a combination of roasted parsnips and carrots?

As for greens, something like roasted tender stem broccoli would be ideal. You can put it in the oven with the quails and it will cook in a similar time.

Other options that work particularly well are my recipes for Braised White Chicory or Braised Cavolo Nero.

Equipment used

I only mention specific brands of equipment if I think they make a material difference in a recipe. But if you have any questions, feel free to ask in the comments section below the recipe.

• Oven.
• Hob/stove.
• Small roasting tray.
• Small flat-bottomed bowl if you are preparing the quails in advance.
• 15 cm or 6″ saucepan.
• Kitchen knife.
• Paring knife.
• Poultry shears.
• Cutting board.
• Stirring spoons.
• A combination of scales, a measuring jug, cups and spoons.
• Quick-read meat thermometer.