It’s quail season in much of the Southwest, so we thought we’d share this delightful way to prepare that delicate meat.  Even if you do not hunt quail yourself, there are a number of specialty markets that offer quail. Or you can use chicken breasts. Chicken breasts are thicker and would take longer to cook, but we have a work around to offer for that.  Monica King is the one that worked out this recipe and shares it with us today.  Since Monica is a beekeeper, you know there will be some honey in it!

Quail Forever

Across the Southwest, quail season dates and limits vary by state, but in general it lasts through February each year.    Quail are small, fast, elusive, and very quick to disappear, so quail hunting is a real challenge. The 2025-26 quail season in Arizona runs from October 17 to February 8 this year. 

Quail populations will dwindle during times of drought, as the quail may only lay a single clutch of eggs.    Wild quail can lay up to five clutches a year so the population rebounds quickly when rain falls and ample food is available.    In times of abundance, quail gather in coveys of up to 60 or so birds.    Thus hunters with an eye to conservation will think twice about shooting at smaller coveys.    This leaves quail to breed and provide plenty of quail for the following season.

If you would like to learn more about how people are working to save quail habitat, the non-profit Quail Forever is dedicated to the conservation of quail, pheasants, and other wildlife through habitat improvements, public awareness, education, and land management policies and programs.

Honey Sweet & Sour Quail Breasts

This makes a nice meal served over a bed of rice, so get your rice cooking first before starting the rest of the meal.  Usually it will all be ready at the same time.

Ingredients

1 pound quail breasts, or chicken breasts sliced thin.
1 egg, scrambled
1/2 cup flour, or mesquite meal
1/2 tsp salt
2 to 4 tbsp cooking oil

1 – 16 ounce can pineapple chunks, reserve 1/3 cup of the juice/syrup
1 medium green bell pepper, cut into 1 /2 inch chunks
1 medium onion, diced
1 cup cherry tomatoes, halved

1/2 cup honey
1/4 cup apple cider vinegar (you can easily make your own apple vinegar from apple scraps)
2 teaspoon soy sauce 
1/3 cup pineapple juice/syrup
1/4 cup ketchup,
substitution BBQ sauce or tomato paste with 1 tablespoon molassas

1/4 cup cold water
2 tbsp cornstarch or other thickening agent

Preparation

Drain pineapple chunks, reserving juice/syrup.

Combine flour and salt.

Dip quail breasts first in scrambled egg then into the seasoned flour.

Cook breasts in hot oil until crispy on all sides.    In cast iron on a propane stove, high heat.  This is generally a total of 3 minutes.  Don’t overcook!

Remove pan from heat but leave the breasts in it to keep warm.  Alternatively place on paper towels to drain oils.

Pour honey, vinegar, soy sauce, pineapple juice, and ketchup into a 3 quart saucepan and blend.

Cook over medium to high heat and bring to a boil.

Get your cornstarch ready while this comes to a boil.  Mix cornstarch with cold water to avoid clumping.   

When sauce is boiling, slowly add the corn starch stirring constantly.

Cook roughly 5 minutes more, still stirring constantly, until thickened.

Add the pineapple chunks, green pepper, onion, and tomatoes and simmer for 5 minutes.

Place quail on a bed of cooked rice and ladle on your sweet & sour blend.

Father Kino

Famous in one corner of the Southwest, the Pimaria Alta, Father Kino may have dined on quail as he journeyed through the area.   

The last few copies of this out-of-print award winning Southwestern book are now for sale. Father Kino’s Herbs: Growing and Using Them Today   The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

This link is to our book sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals, or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.