Quail with Rum and Apple

Quail with Rum and Apple Recipe: a dish inspired by our custom of adding rum to some dishes, which make this incredibly good.

Cooking with rum is not unfamiliar to Dominicans, totally the opposite actually. Thanks goodness, because this Quail with Rum and Apple is just too amazing.

Some of the dishes that may be cooked with rum are rabo encendido and chivo liniero (each family has its own recipe and lore about these dishes).

With a wide variety of world-class rum available at reasonable prices here, it is no surprise that we have found several ways of incorporating it into our cuisine.

Quail with Rum and Apple Recipe: a dish inspired by our custom of adding rum to some dishes, which make this incredibly good.

Quail eggs are a lot more common than quail meat in the DR, but it’s not rare to find it in local supermarkets, even if we treat it as something to serve for special occasions. When I found it in our “neighborhood” supermarket I decided to treat my husband to a dish that includes one of his favorite things about our country: rum.

Quail with Rum and Apple Recipe: a dish inspired by our custom of adding rum to some dishes, which make this incredibly good.

Adding apples was my idea. Rum-based sauce has a certain degree of bitterness that I dislike, and the apples tame that. I’m not sure what my husband liked more, the rum or the apples. Try it yourself and let me know what you think.

I don’t recommend this dish for children for the obvious reason that children should stay away from alcohol, but also because quails have many very small bones that can be a choking hazard for kids. Consider this a special “grown-ups” dish.

Buen provecho!

Aunt Clara

Quail with Rum and Apple Recipe
Prep time
Cook time
Total time
Quail with Rum and Apple Recipe: a dish inspired by our custom of adding rum to some dishes, which make this incredibly good.
Serves: 6 servings
  • 12 quails
  • Juice of 1 lime
  • 12 spring onion bulbs, peeled
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • 3 tablespoons of oil
  • 1 teaspoon of sugar
  • 4 cups of water (may be more)
  • ⅓ cup of rum
  • 3 sprigs of curly parsley, minced finely
  • 2 fuji apples, peeled and cut into thin wedges
  1. Rub the quails with the lime juice.
  2. Stuff the quails with the spring onions bulbs (save the leaves for another dish).
  3. Season the quails with salt and pepper pepper . Let it rest in the fridge for two hours.
  4. Heat the oil in a heavy-bottom pot. Add the sugar and let it heat until it browns.
  5. Add the quails (careful with splatters!), stir until they are golden brown all over.
  6. Add half a cup of water and cook covered over medium heat until almost all the liquid has evaporated. Turn the quails and add another half cup of water. Repeat this until the quails are cooked through.
  7. Add the rum, parsley and apple and cook over low heat for 5 minutes and you have about a cup of sauce in the pot.
  8. Serve with oven-fried potatoes.

Not all varieties of apples are good for cooking: Fuji is one of my favorites for this purpose.


  1. I want to ask you about a refreshing drink I use to buy as a little girl call mani that was the name can you tell me how can I get it how to make it or what’s the name in english

    • Anny, maní is the word for peanut in the DR, I honestly don’t know any drink with that name. There is a cocoa-like hot drink made from peanuts (check the dessert and beverages section). Maybe you misremember the name, so if you can describe it maybe I can help you.

  2. Charlie Sommers

    This certainly sounds tasty! I am heading for my local Asian market tomorrow and they always stock quail. Quail has just been added to my shopping list. When I was young I hunted a lot and got them myself but age has me restricted to just cooking, and eating them, now! Thanks for posting this recipe!

      • Charlie Sommers

        Dear aunt Clara,

        I have trouble addressing such a beautiful young woman as aunt, I like to think of you more as a granddaughter, but anyway I found some Dominican rum at a local liquor store but had to wait until I was able to drive a little distance across town to an Asian market to acquire the quail. I sampled the rum, found it to my taste, and now I have the quail but the rum is all gone.

        I plan on repurchasing the rum in a few days and I will certainly let you know what I think about the recipe. Love your recipes!

      • Charlie Sommers

        Finally! I got all the ingredients together and made a very passable dish on my first attempt. I didn't have fuji apples so I used gala which is also an excellent cooking apple which holds it's shape well. I didn't have green onions so I stuffed a small wedge of sweet onion in the quail.

        The only mistake I made was shortening the cooking time because I thought you had overcooked the quail. You were right. I was wrong. My quail was a little chewy but delicious. The addition of rum to the sauce gave it a fantastic flavor.

        I am seldom totally satisfied the first time I follow a recipe. I plan on making this one of my own and enjoying it many times in the future.

        Thank you for your wonderful recipe.

      • Well, I am very glad to hear that it was at least passable, despite the changes. Quails take quite a time to cook, surprisingly for such a little bird. Gala are also great for cooking, so great choice.

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