Quail meat is characterized by a delicate flavor, and is also very useful. These properties have been known for a long time, which is why not a single royal feast in Russia was complete without quails. Today in the menu of expensive restaurants you can also find several dishes from quails. However, you can enjoy the taste of this delicacy at home, today’s post will be devoted to the preparation of quails.
Quail meat contains a large amount of nutrients, so regular consumption of dishes prepared from the meat of this bird helps to strengthen blood vessels, bones, treats diseases of the liver, lungs, stomach, heart, kidneys, improves immunity. The calorie content of the meat is high, but it surpasses chicken nutrition and rabbit meat in its nutritional properties, dietary quality, amazing taste. Due to the fact that the quail meat contains lysozyme, the product is able to be kept fresh for a long time.
Despite the fact that quails today can be purchased in almost any supermarket, these birds belong to a variety of game. At the same time special difficulties during cooking should not arise. The only advice is to bake quails in a sleeve or in foil, otherwise they will be dry. The preparatory stage includes only washing the carcass under cold water and drying it. After that, you can use one of the following recipes to create a real culinary masterpiece. Ready?
Quail baked in the oven royally
You will need:
- quails - 4 carcasses,
- chicken liver - 200 grams,
- bacon - 4 slices,
- bulb onion - 2 pieces,
- apple sour - 1 piece,
- flour - 1 tablespoon,
- olive oil - 1 tablespoon,
- soy sauce - 1 tablespoon,
- paprika - 1 tsp,
- honey - 1 tsp,
- vegetable oil,
- ground black pepper - to taste,
- salt - to taste.
Cooking Method
- Mix olive oil, soy sauce, paprika and honey.
- Pour prepared quail carcasses with prepared sauce. We clean in a cool place to marinate for 40 minutes.
- Chicken livers cut into cubes.
- Apple is mine. Remove the seeds. Cut into rings.
- Heat a small amount of vegetable oil and fry chicken liver in it.
- Add apple, salt and pepper. Fry another 5 minutes.
- Stuff the pickled quails with chicken liver, apples and spices. Wrapped bacon slices.
- We spread the breast up of the quails on a baking sheet covered with food foil.
- We bake game for an hour at 180 degrees. If you want the quail to be covered with an appetizing crust, then 15 minutes before the end of cooking, open the foil.
- Ready quails are served with boiled potatoes and fried onions. We try!
Quail baked in the sleeve
You will need:
- quails - 2 carcasses,
- water - 3 tablespoons,
- vegetable oil - 2 tablespoons,
- lemon juice - 1 tablespoon,
- black pepper - to taste,
- red pepper - to taste,
- cumin - to taste,
- salt - to taste.
Cooking Method
- We cut the prepared carcasses of quails across the breast in order to make it possible to arrange them in the form of a tapak chicken. Rub the salt.
- Add the listed spices to the specified amount of vegetable oil (if desired, they can be replaced with a favorite seasoning for chicken) and freshly squeezed lemon juice.
- Marinade grease every carcass. Leave for 1, 5-2 hours.
- We transfer the pickled quails to the baking sleeve. Add some water. Well tied up.
- We send for 45 minutes in the oven heated to 240 degrees. A quarter of an hour before cooking, the package must be pierced in several places so that the quails will redden.
- Baked quails are ready to eat. An excellent addition to the game cooked according to this recipe will be boiled potatoes, fresh vegetables and greens.
Quails baked with vegetables
You will need:
- quails - 4 carcasses,
- eggplants - 4 pieces,
- tomatoes - 2 pieces,
- fat - 2 tablespoons,
- black pepper - to taste,
- salt - to taste.
Cooking Method
- Salt carcasses, pepper. Leave to pickle.
- My eggplant. Drain. Cut the stalk. We take out the core, leaving the wall thickness about a centimeter.
- Sprinkle the eggplants with salt. We leave for half an hour, during this time extra blue bitterness will disappear from the blue ones. Flush.
- In each eggplant we put on a quail. Top lay half a tomato. Water the fat. Put on a baking sheet.
- We bake in the oven at a temperature of 190 degrees for 45-50 minutes.
- We serve quails with vegetables to the table hot together with our favorite salad. Remove the sample!
Quail rolls
You will need:
- quails - 2 carcasses,
- chicken broth - 1 cup,
- olive oil - 50 ml,
- cognac - 50 ml,
- butter - 100 grams,
- fresh thyme - 30 grams,
- fresh sage - 5 grams,
- fresh rosemary - 1 sprig,
- garlic - 1 clove,
- carrots - 1 piece,
- bulb onion - 1 piece,
- celery - to taste,
- black pepper - to taste,
- salt - to taste.
Cooking Method
- We divide the prepared quail carcasses, removing all the bones (not throwing them away) and trying not to damage the skin of the game.
- The quail fillets are laid skin down. Season with spices from the list.
- Cut the butter in small cubes and spread on the fillet. Wrap in a roll, fasten skewers.
- Heat olive oil in a pan. For the aroma, thyme, rosemary, sage and garlic should be put in the oil, and removed a couple of minutes later.
- Fry rolls on all sides in a saturated aroma of spices with olive oil until golden brown crust is formed.
- We spread the fried rolls on a baking sheet and send for 10 minutes to the oven preheated to 200 degrees.
- Bone quail chopped.
- Carrots and onions clean. Cut into cubes.
- Celery is ground.
- In butter, in which we roasted rolls, we fry quail stones on black to high color. Drop them on a sieve.
- Fry carrots, onions and celery in the same oil until soft.
- Add pits to roasted vegetables. Pour in brandy. Bring to a boil and cook for a few minutes.
- Pour chicken broth. Cook 40 minutes.
- Strain the sauce. Pour it into the pan, add salt, add a small piece of butter and cook until volume decreases by one third.
- Quail rolls cut diagonally into several pieces. Pour over cooked sauce and serve.
How to cook quails with vegetables and dried fruits in a slow cooker
You will need:
- quails - 2 carcasses,
- olive oil - 3 tablespoons,
- bulb onion - 1 piece,
- carrots - 1 piece,
- dried apricots - 100 grams,
- raisins - 100 grams,
- prunes - 100 grams,
- ground paprika - to taste,
- salt - to taste.
Cooking Method
- Quail cut into portions. Season with salt and paprika.
- Dried fruits pour water.
- Pour oil into the multicooker bowl. Turn on the mode "Baking" or "Frying". Fry quails for 40 minutes, not forgetting to turn them every 10 minutes. Take out the game meat.
- Onions clean. Finely chopped.
- Carrot clean. Cut into rings.
- Fry vegetables in oil, in which quails were fried, for 20 minutes.
- Drain dried fruits. We divide them into small pieces.
- Add dried fruits to roasted vegetables. We spread and quail. Cooking for an hour in the mode of “Quenching”, from time to time do not forget to mix. Enjoy your meal!
