📍 Where this dish comes from: St. Helena Island, South Carolina · Penn Center
Discover the history of this region →
Discover the history of this region →
Quail is a Lowcountry delicacy with real hunting-culture roots, small and delicate enough to cook quickly in a hot pan. A sugar-free pepper jelly glaze adds the classic sweet-heat finish this dish is known for at dinner parties across the region.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 8 whole quail semi-boneless
- 2 tbsp avocado oil
- 2 tbsp butter
- 1/3 cup sugar-free red pepper jelly
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
Instructions
- Season quail generously with salt and pepper.
- Heat avocado oil in a skillet over medium-high heat. Sear quail 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
- Add butter to the skillet, then pepper jelly and vinegar, stirring until melted and combined.
- Return quail to the skillet, tossing to coat in the glaze.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 20g
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Health Benefits
- Quail is a lean, high-protein game bird with a delicate flavor.
- Sugar-free pepper jelly delivers the classic glaze flavor without added sugar.
- A quick-cooking dish that makes an elegant, portion-controlled entrée.
Pairs Well With
- Cauliflower Cornbread Dressing
- Wilted Lettuce Salad with Hot Bacon Dressing