The game is very different in taste from the usual meat. This also applies to wild birds. Chicken, goose or turkey, no doubt, are tasty, but their meat is quite fatty (the chefs also call it tender), while individuals who survive on their own in nature are mostly muscular. And people who believe that "wild" meat is tough and tasteless just do not know the intricacies of its preparation.
Quail: not only tasty, but also healthy
Meanwhile, bird game has long been considered a delicacy. If everything is done correctly, you will desire this dish and wait for the next holiday, at which it will be served. It is clear that many of the nuances today have become inaccessible to us simply because of the prevailing circumstances (for example, where to get the hearth or fireplace, suitable for cooking game). However, if you know how to cook quail, in the oven you will get them no worse than on an open fire.
At the same time, their meat (as, indeed, eggs, which a much larger number of people know about) is very useful. The vessels and bones from it are strengthened, the liver gets rid of many ailments, the stomach, kidneys and lungs begin to work normally. Moreover (even quail meat is very high in calories) it fully complies with all dietary requirements, since it is absorbed almost completely and does not form harmful compounds. So baked quail in the oven will be useful not only for the desired weight loss, but also for a forced (medically sound) diet, which is often boring and tasteless.
Storage secrets
It is also noteworthy that the quail in comparison with another bird in its fresh form is stored for a long time. It does not require freezing, and there is no need to sniff suspiciously if it’s gone before cooking quail in the oven: the meat remains fresh for a week without any effort on your part. This is due to the fact that in the muscles, of which quail mainly consists, there is lysozyme - a natural conservative. It is he who does not allow the carcass to rot out.
Now it has become easier to get just such a game: the bird is grown in nurseries that are as close as possible to natural conditions. So you do not have to frantically search for a gun, learn to shoot and go hunting. And knowing that quail meat will benefit the body and taste good, you should take note of the recipe for preparing quail in the oven.
A couple of the subtleties of cooking
Since these birds are very small (smaller than some pigeons), recipes for their preparation are compulsorily limited. First of all, quail soup is very good - even very capricious children will eat it. When fried, little remains of the carcasses, but if you brown them very quickly and then put out, the result will please.
Most cooking tips for this game come down to how to cook quails in the oven. And this is reasonable: in the volume of the bird, they do not decrease much, but the aroma and taste of the game are preserved.
One more tip: do not use regular chicken seasonings when cooking quail. Spoil the original product! Do not be too lazy to go to the market and buy real herbs: basil, parsley, marjoram. And the dish will be fragrant, and the taste of game will not be clogged with artificial and too strong odors. And you should not use ketchup or mayonnaise when cooking quail. These are the products of civilization, and they are not compatible with game! If you want tomatoes, grind the tomatoes and combine them with your favorite spices. No - make sour cream sauce. But do not need anything artificial!
Preliminary cutting
Most likely, you will get the carcasses from some store (and we hope that they are not frozen). That is, before you cook the quail in the oven, they do not have to pluck and gut. However, for most recipes you still have to form a carcass.
In any case, the birds will have to be washed well. Most recipes are also advised to dry them with napkins. The wings are tucked behind the back. To quail (cooking in the oven involves a significant impact of fire) do not burn in particularly vulnerable places, the legs are inserted inside the peritoneum. The carcass comes out very compact. In this form, no parts of the body are burned, and baked quail in the oven is tender and juicy on all sides.
Easy Baked
This recipe is for those to whom guests suddenly came, or some kind of note is scheduled for a working day. In this case, the recipe for how to bake quail in the oven without much effort is especially relevant.
You will also need a few ingredients: for 4 carcasses - a spoon (tablespoon) of olive oil, for a teaspoon - salt and black pepper. These spices are thoroughly mixed - preferably until completely homogeneous. And with such a composition, the folded birds are rubbed, both outside and inside. Then quail, sprinkled with olive oil, is placed in a well-heated oven for 20 minutes, during which at least three times watered with juice.
The recipe for quail cooking in the oven varies from cook to cook. However, one thing remains unchanged: watering the birds is a must. For especially lazy people, at the very beginning of baking, you can pour half a glass of water into the pan. The dish will be juicy, will not burn out, but ... that taste, as if pouring with juice, you will not achieve this way.
An abundance of methods: the sleeve, according to many, is required
Such an opinion has a right to exist. Yet they are tough, quail. Cooking in the oven is not always able to make them juicy and soft, and the sleeve can. Therefore, for starters, a marinade is made, the basis of which will be a small amount of vegetable oil, in which favorite herbs and spices are mixed. An essential participant should also be lemon juice. In this composition, carcasses must lie at least a couple of hours. Then they are placed in a sleeve, where a spoon of water is added, and in the oven for 45 minutes. A quarter of an hour before ready, the sleeve is cut. This is necessary so that your quail is browned and does not resemble boiled carcasses.
Naturally, this is far from the only way. The recipe called “with eggplant”, and should be called “in eggplant,” is absolutely amazing. The bottom line is that the insides are removed from the blue ones, and the quail is laid in the salted walls. On a baking sheet in the oven, the vegetable is placed stub, covered with half a tomato and doused with vegetable oil or fat. Baked - and in the mouth!
So there is reason to experiment or just cook baked quail in the oven. Feel yourself finally an aristocrat!