The Unique Taste Sensation

Quail Recipes

Whisky Quail Breast


  • 12 quail breasts
  • ½ oz of whisky
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 2 branches fresh rosemary
  • Juice from 1 orange
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil


In a bowl, put the quail breast, whisky, honey, garlic and rosemary.  Mix all well and let marinate in the refrigerator for 1 hour.

Add 1 tablespoon of olive oil into a frying pan. Sprinkle the marinated quail breast with salt and  pepper, and cook for 3 minutes in medium heat.  Turn the breasts over and cover the pan for 5 additional minutes, until cooked.  Remove the quail breasts from pan.

Leave the pan in a medium high heat to slightly evaporate the juices, once reduced, add the orange juice until it breaks to a boil. In the meantime form a paste with butter and flour. Add it to the pan and beat until thick.

Serve the quail breast with the sauce.