Butter-Basted Cast-Iron Quail (Carnivore) - For the Carnivore Diet

Crispy-skin quail seared hot and basted in butter or tallow—simple, juicy, and 100% animal-based in about 20 minutes.

Quail cooks fast and shines with nothing more than salt and hot fat. This method uses a ripping-hot cast-iron skillet to crisp the skin while keeping the meat tender. Butter adds richness and basting power, while tallow or duck fat work perfectly if you avoid dairy.

Pat the birds very dry and, if you like, spatchcock them for even contact with the pan. A short, hard sear on the skin side builds color and flavor; a quick flip and butter baste finishes the cook without drying. Aim for juices that run clear and an internal temperature around 160–165°F in the thigh.

Serve with the pan butter spooned over the top. For a fuller animal-based plate, pair with a mug of hot bone broth or soft-scrambled eggs. Leftovers are excellent cold with a pinch of salt; to reheat, use gentle heat in a skillet with a dab of fat to keep the skin crisp.

Ingredients

• 4 whole quail, dressed (about 4–5 oz/115–140 g each)
• 2 tablespoons butter (or beef tallow/duck fat for dairy-free)
• 1 teaspoon fine salt, more to taste
• Optional: 2 tablespoons warm chicken or quail stock for a quick pan jus

Instructions

1. Pat the quail very dry with paper towels. Optional: spatchcock by cutting along the backbone and pressing the breastbone flat for even searing.
2. Season both sides of the birds evenly with the salt.
3. Preheat a heavy cast-iron skillet over medium-high heat for 3–4 minutes until very hot.
4. Add half the butter (or fat). When shimmering, place the quail skin-side down. Press gently to ensure full contact.
5. Sear without moving for 3–4 minutes until the skin is deep golden and crisp.
6. Flip the quail. Add the remaining butter and baste continuously with a spoon for 2–3 minutes, until juices run clear and the thigh reads about 160–165°F.
7. Optional pan jus: remove quail to rest 5 minutes. Add warm stock to the skillet, scrape up browned bits, and reduce for 30–60 seconds. Spoon over the quail.
8. Taste and add a pinch more salt if needed. Serve immediately with the pan butter/jus.

Time: 20 minutes Servings: