Quail Recipes & Nutritional Information


Rendezvous Farm provides Cortunix (Pharaoh) quail raised locally in Basye. They are raised humanely and are free of added hormones, steroids, medications, herbicides and pesticides.  They are provided plucked and frozen.  Available fresh and/or skinned by special order. 

In 2015 we will be introducing our Rendezvous Farm Cookbook that will have recipes for all the meat and egg products we sell.

Fried Rendezvous Farm Quail 

4 quail

1 tsp. salt

¼ cup flour

1/8 tsp. pepper 

Dredge quail with mixture of flour, salt and pepper.  Have deep pan half filled with hot fat.  Brown quail on both sides.  Cover skillet and reduce heat.  Cook slowly until tender, about 20 minutes, turning once to brown evenly.  Serves 2.


Allen’s Easy Quail 

4 quail

Jar or can of your favorite gravy

2 cups prepared rice (optional) 

Put quail in a small crock pot and pour your favorite jar or can of gravy over the birds (chicken, turkey or mushroom gravy work well).  Cover and cook on high for about an hour or until meat begins to fall from bone.  Can be served over a bed of rice.  Serves 2.


Quick Roast Quail 

Rendezvous Farm Quail

2 slices bacon per bird 

Wrap each bird in bacon and pin with toothpicks.  Roast at 400 for 20 minutes.  Serve with any sauce or garnish normally used with chicken.  Also good cooked on the grill!


Quail and Artichoke Casserole 

8 Rendezvous Farm quail split down back

16 oz. artichoke hearts

6 tbsp. butter or margarine

2 tbsp. flour


2/3 cups chicken broth

1/2 lb. mushrooms

3 tbs. cream sherry 

Melt 4 tbsp. butter in large pan.  Place quail, skin down, in pan and brown on both sides. Place quail in large deep casserole and sprinkle with paprika.  Place artichoke between quail.  Add 2 more tbsp. butter to pan and sauté mushrooms until just browned.  Add 2 tbsp. flour to pan; stir and add chicken broth gradually, stirring constantly.  Cook for a few minutes, then stir in sherry.  Salt and pepper to taste.  Pour mushrooms and gravy over quail.  Cover casserole and bake at 350 for 1 hour or until fork tender.  Serves 3 to 4.


Skewered Quail

2 whole Rendezvous Farm quail per person

cabbage leaf for each bird

melted butter with favorite herb(s) added


Brush outside of birds lightly with butter.  Place 1 or 2 birds on a skewer.   Wrap each bird in a cabbage leaf and tie it on with a piece of string.  Place skewers 3-5″ from coals and turn frequently.  Cook birds 12-15 minutes.  Unwrap birds and brush with melted butter several times while browning for 3-5 minutes.  Salt birds after cooking.


Quail Over Rice

6 Rendezvous Farm quail

½ cup sherry

6 tbsp. butter

salt & pepper to taste

3 tbsp. flour

3 oz. chopped mushrooms

2 cups chicken broth

6 oz. long grain wild rice 

Brown quail in butter.  Remove to baking dish.  Add flour to butter.  Stir well.  Slowly add broth, sherry and seasonings.  Blend thoroughly and add mushrooms. Pour over quail.  Cover and bake at 350 for 1 hour.  Serve over rice.  Serves 6.


Quail Dressing 

1 ½ cup dry bread crumbs

1/3 tsp. dried savory

1 ½ cup finely chopped celery

1/3 tsp. salt

½ onion, finely cut

1/8 tsp. powdered rosemary

1/3 tsp. poultry seasoning 

1/3 cup broth or water

1 Rendezvous Farm egg 

Combine and lightly pack into quail (sufficient for 6 – 8 birds.)


Nutrition Information Quail, cooked per oz. (28.4g)

Calories 65

Total Fat 4g

Saturated Fat 1.1g

Polyunsaturated Fat 1 g

Monounsaturated Fat 1.4g

Cholesterol 24 mg

Sodium 15 mg

Potassium 61 mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugar 0g

Protein 7g