Quick Answer
The best way to cook California Quail after harvest is to grill or roast them whole, with the skin crispy and the meat juicy. This can be achieved by seasoning the quail with salt, pepper, and herbs, and then cooking them at high heat for a short period of time.
Preparing the Quail for Cooking
To prepare the California Quail for cooking, start by plucking and cleaning the birds. Remove any feathers, innards, and bloodlines, and then pat the quail dry with paper towels to remove excess moisture. This will help the skin crisp up during cooking. Next, season the quail with salt, pepper, and your choice of herbs, such as thyme, rosemary, or sage. Stuff each quail with a small amount of aromatics, such as lemon quarters or garlic cloves, if desired.
Cooking the Quail
To cook the quail whole, preheat a grill or oven to high heat. For grilling, heat the grill to 400°F (200°C) and cook the quail for 8-10 minutes, or until the skin is crispy and golden brown. For roasting, heat the oven to 425°F (220°C) and cook the quail for 15-20 minutes, or until the skin is crispy and the meat is cooked through. To ensure even cooking, cook the quail in batches if necessary, and use a meat thermometer to check for doneness.
Serving the Quail
Once the quail is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute and the meat to relax, making it easier to carve and serve. Serve the quail whole, garnished with fresh herbs and lemon wedges if desired. Alternatively, carve the quail into individual portions and serve with your choice of sides, such as roasted vegetables or mashed potatoes.
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