Since ancient times in Russia, quail recipes have been very popular, which are very popular today. Some housewives cook quail instead of boring chicken. Quail meat has a very piquant taste, it is more tender and juicy, and during cooking it makes a very thin aroma. The meat of this poultry contains a large amount of lysozyme, which impedes the development of microbes, due to which the freshness of meat is preserved longer.
During the use of quails in our body, the risk of diseases such as: asthma, potency, diabetes mellitus, tuberculosis and stomach ulcer. Before cooking quails, you need to pluck well, cut out all the insides, wash and dry. This meat is very satisfying, so only 220 grams will be enough for one portion, if the carcass weighs 120 grams, thus you need two carcasses.
The quail is fried
Ready carcasses of quails need to be tilted from all sides in panning of salt, pepper and flour. Warm up butter and fry the quails from all sides, then add white wine and continue to simmer over medium heat for about 15 minutes. Add grapes, almonds to the meat and simmer for a few more minutes. Check if the quail turned out to be tough, then increase its stewing time.
Quail in sauce
Ingredients:
Vegetable oil,
Fat – 100 grams,
Onion – 1 piece,
White wine,
Quail carcasses – 10 pieces,
Veal – 250 grams,
meat broth,
Parmesan – 150 grams,
Greens
Cooking:
Pour vegetable oil into a deep saucepan, add chopped veal, pieces of bacon, meat broth, white wine, quail carcasses, chopped onion, cover with a lid and simmer until the meat is cooked. We take out the finished meat from the pan, carefully lay it on a flat dish, pour the prepared sauce on top.
Cooking quails in their own juice
Ingredients:
Quail carcasses – 7 pieces,
Garlic – 3 cloves,
Change coriander, cumin,
Ground capsicum,
Olive oil,
Coriander greens
Onion
Cooking:
Cumin, coriander greens, garlic, onions, coriander greens, olive oil, ground pepper, place in a blender and chop until smooth. Lubricate the quail carcasses with this mixture, put them in a deep saucepan and refrigerate for several hours so that the meat is well saturated. Ready-made quail bake on the grill, turning from time to time on different sides. Serve ready-made quails to the table, beautifully decorated with slices of lemon and parsley.
Quail shish kebab
To cook quail skewers, you need to marinate the carcasses, for this you need to transfer them to a deep bowl, sprinkle thoroughly with salt, paprika and black pepper, chopped garlic, lemon juice, half a glass of red or white wine, mix everything and put aside for pickling. Carcasses of marinated quails strung on skewers. Then fry on hot coals until tender. Before cooking, quail carcasses can be stuffed with grapes, dried apricots or prunes.
Quail carcasses in almond sauce
Ingredients:
Cars of quails – 7 pieces,
Wine vinegar,
Almond nuts – 10 pieces,
Salt, pepper, bay leaf, peppercorns
Cooking:
Gut the quail carcasses, rinse and fry in hot butter for 15 minutes, turning from time to time. Separately fry the quail liver in butter, then grind with the addition of wine vinegar, crushed almonds and garlic. Put the finished mixture in a pan, add peppercorns, bay leaf to the meat, cover with a lid and simmer until tender.
Stewed quails in wine
Ingredients:
Glass of red wine,
Quail carcasses – 10 pieces,
Butter – 25 grams,
Onion,
Veal – 300 grams,
Fat – 200 grams,
parsley
meat broth
Cooking:
Put in layers in a deep pan: chopped veal and bacon, cut into medium pieces of quail and onion cut into half rings. Add white or red wine, meat broth and simmer until complete readiness over low heat. Serve on a large platter. Put slices of bacon on the veal, pour meat broth on top and sprinkle with chopped herbs.