Sous Vide Quail with Garlic Butter
By Laurel C. Purcell · US & Metric Measurements · Ready in 1 hr 30 min
Sous Vide Quail with Garlic Butter cooks quails, unsalted butter, garlic at 144°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Ingredients (5)
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Helpful tools for making Sous Vide Quail with Garlic Butter:
- → WiFi Sous Vide Precision Cooker (1100W)
- → Reusable Sous Vide Bags with Hand Vacuum Pump
- → 12-Inch Cast Iron Skillet for High-Heat Searing
- → Culinary Butane Searing Torch (Steakhouse Crust)
- → Food-Grade Sous Vide Weights (Stop Floating Bags)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Quail with Garlic Butter completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 144°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
If meal-prepping, chill the unopened vacuum bag in an ice bath (half ice, half cold water) for 30 minutes, then refrigerate at 40°F or below for up to 4 days or freeze for up to 3 months. Rewarm in a 130°F water bath before searing.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Quail with Garlic Butter?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Quail with Garlic Butter stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (144°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from The Complete Sous Vide Cookbook
Adapted from The Complete Sous Vide Cookbook by Laurel C. Purcell. Explore all 120 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Laurel C. Purcell
Adapted from The Complete Sous Vide Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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