Submitted Recipes: Quail

News & Tips: Submitted Recipes: Quail

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Southwestern Quail


  • 3-4 whole quail per person  
  • Red Devil hot sauce
  • Italian dressing
  • Jalapeno pepper slices
  • bacon
  • crushed red peppers
  • toothpicks
  • water
  • Beer


Place quail in gallon Ziploc bag. Make a marinade of equal parts Italian dressing and hot sauce, and add 2 teaspoons crushed red peppers.

Pour over birds and let marinate 24 hours in refrigerator. Make sure to flip the bag a couple times. Take quail out and truss legs to breast with toothpicks. Then, place one jalapeno pepper slice in the chest cavity. Wrap each bird with bacon and secure with toothpicks. Grill on BBQ (300 degrees) for 20-25 minutes or until done. Be careful, and pay attention — the bacon grease can cause sudden flare ups. This is where the beer and water come in — the beer is for you, and the water is to put out flare ups. Take off grill, remove toothpicks and enjoy.

Cookers Love

Posted By: Jonathon and Bryce Loveland 


  • 1 game bird  
  • 1/2 cup salt pepper  
  • 1 cup garlic  
  • 1 cup chicken broth  
  • 1 quart seasond salt


Put the chicken broth and garlic in boiling water. Put the bird and seasond salt in the pot.

Casserole of Quail

Posted By: Joe Coley 


  • 6 quails quartered  
  • 2 tbsp. dry sherry  
  • 2 1/4 cups butter  
  • 1/2 cup diced onion  
  • 1/2 cup celery
  • 1 tbsp. cornstarch  
  • 1 cup chicken bouillon


Saute quail in butter for 10 minutes. Remove quail and saute onion and the celery in butter remaining in pan for about 5 minutes. Add corntarch dissolved in bouillon and cook, stir constantly, until thickened. Stir in sherry. Arrange quail in shallow casserole dish and pour souce over them. Sprinkle with 2 tablespoons chopped parsley. Bake 350 degrees oven for 15 minutes. Serves six.