Quails with buckwheat honey and cumin

Quails with buckwheat honey and cumin

35 mins
Laura Edwards

Hunting was a national pastime in Poland for hundreds of years. Now it takes place mainly in the more rugged mountain regions, such as the Karpaty Mountains or in the less frequented forests such as those that border with Belarus. Nevertheless, our taste for game remains strong.

Buckwheat honey, or miód gryczany, has a very strong, piney flavour; if you find yourself in a Polish food shop I would recommend buying some as you won’t find it anywhere else. If you can’t find this particular honey, then Australian eucalyptus honey is a good alternative, or any other honey that is treacle-coloured and full of flavour – as it needs to offset the gamey quail meat.


Quantity Ingredient
5 teaspoons strong-flavoured honey
5 teaspoons olive oil
2 teaspoons ground cumin
5 quails
1 orange, cut into wedges
sea salt, to taste
black pepper, to taste


  1. Mix together the honey, olive oil, cumin and some salt and pepper to make a marinade and then massage into the birds.
  2. Put an orange wedge inside each bird’s bottom, arrange them in a roasting tray and set aside for at least 30 minutes. Preheat the oven to 150°C.
  3. Cover the roasting tray with foil and roast the birds for about 20 minutes. Increase the oven temperature to 200°C, remove the foil and cook the quails for a further 5 minutes to crisp up the skin.
  4. Remove the quails from the oven, cover with the foil once again and allow to rest for 10 minutes before serving.


  • “Tylko trudny strzal/ jest pie˛knym strzal/ em.”

    “Only a difficult shot, is a beautiful shot.” {Polish proverb}
eastern european
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