Quail dries out when cooked 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!)


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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.