Grandma's Quail

Grandma's Quail

Made  times
Jen Lee 0

"My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 779 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 779 kcal
  • 39%
  • Fat:
  • 49.9 g
  • 77%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
  2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
  3. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
  4. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.


Most helpful
Most positive
Least positive

One hour seemed too long to cook. The sour cream did not "melt" as the directions implied it would. Taste was okay. Will not make again.

I found this recipe to be just "okay." It was easy to follow and tasted alright, but my husband said it was awesome. :-)

I was happy to find a simple recipe to get the quail to the oven fast after my husband cleaned them. I added ground mustard and parsley just because I had them. Turned out good and smelled so g...

Yeah it should go for 30-40 mins not an hour an hour made it dry. It's like chicken it dries out quickly

I used poultry seasoning and fresh garlic. The box the quails came in said to cook only 20 minutes at 400 degrees so I did that and it came out perfect. Instead of water I poured some pinot gr...

Other stories that may interest you