Slow-Cooked Whole Quail with Rich Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs7gram
Fat20gram
Protein30gram
Ingredients
- Whole quail, cleaned and patted dry (choose fresh or properly thawed birds)2 piece
- Olive oil or vegetable oil (for browning)2 tbsp
- Unsalted butter2 tbsp
- Yellow onion, finely chopped (choose firm, fresh onions)1 medium
- Carrot, diced1 medium
- Celery stalk, diced1 piece
- Garlic cloves, minced (fresh is best for flavor)3 clove
- All-purpose flour (helps thicken the gravy, use fresh stored flour)2 tbsp
- Chicken or vegetable stock (low sodium if possible)500 ml
- Dry white wine (optional, helps flavor the gravy)100 ml
- Fresh thyme sprigs (or 1 tsp dried thyme)3 sprigs
- Bay leaf1 piece
- Saltto taste n/a
- Ground black pepperto taste n/a
This slow-cooked whole quail recipe brings out the tenderness and deep flavors of the delicate game bird, paired with a rich and savory homemade gravy. It’s a simple, foolproof process perfect for cooks of any skill level looking to make an elegant and comforting meal. The slow cooking method ensures juicy, tender meat that falls off the bone. Included are essential food safety tips, exact temperatures for safe consumption, and helpful variations. The total ingredient cost is approximately $15 (USD), 14€ (EUR), £12 (GBP), or 1200₹ (INR), making it an affordable gourmet experience. The entire dish contains around 350 calories per serving, is gluten-free, medium difficulty, and requires about 4 hours total including preparation and slow cooking time.
Preparation instructions
Prepare the quail and vegetables
1Preheat your oven to 140°C (285°F) for slow cooking. Pat dry the quail with paper towels to ensure crispy skin later. Season inside and out generously with salt and pepper. Chop onion, carrot, celery, and mince garlic. This setup builds great flavor for the gravy.
Brown the quail
2Heat olive oil in a heavy skillet or oven-safe pot over medium-high heat. Brown the quail on all sides, about 3 minutes per side, until golden. Browning seals flavors and improves gravy depth. Remove quail and set aside.
Sauté vegetables and garlic
3In the same pot, lower heat to medium. Add butter. When melted, add onion, carrot, celery and cook for 5 minutes until soft and fragrant. Stir in garlic and cook another minute.
Make the gravy base
4Sprinkle the flour over vegetables and stir well to form a roux. Cook for 2 minutes to cook the raw flour taste out, stirring constantly. Gradually pour in the stock and wine, whisking to avoid lumps. Add thyme and bay leaf. Bring to a simmer.
Slow cook the quail
5Return the browned quail to the pot, nestling into the gravy. Cover with a tight-fitting lid or foil. Transfer pot to the oven. Cook slowly for about 3 hours, checking halfway. Ensure the internal temperature of quail reaches 74°C (165°F) as measured with a meat thermometer, crucial for food safety.
Finish and serve
6Remove quail to rest. Discard bay leaf and thyme sprigs. Simmer gravy on stove top uncovered if it's too thin until it thickens. Taste and adjust seasoning with salt and pepper. Serve quail with generous spoonfuls of warm gravy. Enjoy your hearty, elegant meal!
Cooking Tips
1To avoid cross-contamination, always wash your hands, utensils, and surfaces thoroughly after handling raw quail.
2Use a meat thermometer to check that quail has reached at least 74°C (165°F) internally to ensure it is safely cooked.
3If you prefer more gravy, simply increase the stock quantity by 100-200 ml and adjust flour accordingly.
4For a richer gravy, substitute some stock with cream but add it after slow cooking on the stove to prevent curdling.
Equipment Needed
- Heavy oven-safe pot with lid (Dutch oven preferred)
- Meat thermometer
- Chopping board and knife
- Mixing spoon
- Measuring spoons and cups
Shopping List
- [ ] Whole quail (2 pieces) ~ $8 - Choose fresh or well-thawed birds, look for firm flesh and no off smell.
- [ ] Olive or vegetable oil (small bottle) ~ $3 - Use for browning, pick a neutral or fruity flavor.
- [ ] Unsalted butter (100g pack) ~ $2 - Unsalted for better control of salt levels.
- [ ] Yellow onion (1) ~ $0.50 - Choose firm onions without green shoots.
- [ ] Carrot (1 medium) ~ $0.30 - Fresh, firm, and bright orange.
- [ ] Celery stalk (1) ~ $0.50 - Crisp and green is best.
- [ ] Garlic (1 bulb) ~ $0.40 - Fresh bulbs have fragrant smell.
- [ ] All-purpose flour (small pack) ~ $1 - Fresh stock for best thickening.
- [ ] Chicken or vegetable stock (500 ml) ~ $2 - Low sodium helps control salt.
- [ ] Dry white wine (optional, 100 ml) ~ $2 - Choose an affordable bottle suitable for cooking.
- [ ] Fresh thyme (1 bunch) or dried thyme ~ $1.50
- [ ] Bay leaf (1 packet) ~ $1
- [ ] Salt & Black pepper (from home pantry or $1 each if needed)
Total approximate cost: $15
FAQ
Can I use frozen quail for this recipe?
Yes, but make sure it is fully thawed in the refrigerator before cooking to ensure even cooking and food safety.
How do I know when the quail is fully cooked?
Use a meat thermometer inserted into the thickest part of the quail; it should read at least 74°C (165°F) to be safe to eat.
Can I cook the quail in a slow cooker instead of the oven?
Yes, after browning, place quail and gravy ingredients in a slow cooker and cook on low for 3-4 hours, checking internal temperature.
What can I substitute for white wine in the gravy?
You can replace white wine with extra chicken stock or a splash of white grape juice with a teaspoon of vinegar for acidity.