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What can be done with quail to ensure that it doesn't dry out when cooked?

(note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though advice about other cooking methods is also welcome!)

Inspired by How to prevent the chicken breasts from drying out

  • First post -- help with tagging and format appreciated! – Shokhet Sep 2 '14 at 12:33
  • How long are you cooking it for? Quail is small and lean, hot and fast is the way to go. – ElendilTheTall Sep 2 '14 at 12:39
  • @ElendilTheTall Haven't done it in a while, for fear of messing up again....probably too long. About how long do you think it should be done for? – Shokhet Sep 2 '14 at 12:48
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Quail is small and lean, so fast and hot is the way to go. 200C/400F in the oven for about 20 minutes is about right, but trying to cook meat properly by time and temperature is a mug's game. Get an instant read digital thermometer from Amazon and get it right first time, every time.

You are probably looking at an internal temperature of 70-75C for quail, though if it's wild it should be slightly more forgiving than chicken in terms of food safety.

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