Broken Arrow Ranch Quail Recipe

Prepare marinade and marinate quail

In a medium bowl whisk together olive oil, buttermilk, soy sauce, apple cider vinegar, honey, minced garlic, chopped rosemary, chopped thyme, smoked paprika, black pepper and Kosher salt until combined. Place the cleaned quail in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Seal and refrigerate for 2–6 hours (minimum 2 hours for flavor, up to overnight). Remove quail from refrigerator 30 minutes before cooking to come toward room temperature.

Pat dry

Remove quail from marinade and pat dry thoroughly with paper towels. Reserve marinade. Dry birds will brown better and allow the compound butter glaze to adhere.

Make compound butter

In a small bowl combine softened butter, honey, Dijon mustard, lemon zest, chopped parsley and smoked sea salt (if using). Stir until smooth and refrigerate until ready to use. Reserve about 1 tablespoon for finishing and keep the rest chilled to dollop on plated birds.

Sear quail

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Season quail lightly with additional salt and pepper if needed. Place quail breast-side down (or cavity side up if tied) in the pan, do not overcrowd — sear 2–3 minutes until deeply golden. Flip and sear the other side 1–2 minutes. Reduce heat if letting pan smoke. If your quail are small you can sear 2 at a time and keep others warm on a sheet pan in a 200°F (95°C) oven.

Roast to finish

After searing, brush each quail with about 1 teaspoon of the compound butter glaze. Transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer in the thickest part of the breast reads 155°F (about 6–10 minutes depending on size). Remove from oven and let rest 5 minutes (carryover will bring to ~160°F).

Make pan sauce

While quail rests, wipe out excess fat from skillet leaving fond. Place skillet over medium heat, add diced shallot and cook 1–2 minutes until translucent. Add reserved marinade (if used, bring to a boil 1 minute to cook) or deglaze with white wine/stock: pour in white wine (or 1/2 cup stock) scraping up browned bits, cook 1–2 minutes to reduce by half. Add remaining 1/2 cup chicken stock and thyme sprigs and simmer 2–3 minutes. Whisk in heavy cream if using, then swirl in cold cubed butter a piece at a time to create a glossy sauce. Finish with lemon juice and adjust seasoning with salt and pepper.

Glaze and rest

Return rested quail to skillet or brush with the reserved tablespoon of compound butter. Spoon warm pan sauce over and around the birds. If desired, place a small dollop of compound butter on each quail for extra shine and flavor just before serving.

Arrange baby arugula or mixed greens on warm plates and place a roasted quail on top or alongside a portion of roasted fingerling potatoes or mashed potatoes. Spoon pan sauce over the quail and scatter toasted pecans or chopped walnuts over the greens. Garnish with extra thyme sprigs or chopped parsley and serve immediately.