Before preparing the quail, their carcasses are processed. To do this, they cut off the paws, the ends of the wings and the neck (in the future they are used for the broth from which the sauce is prepared). The bird is wiped with alcohol and set on fire, after which the legs are placed in the incised abdominal cavity, and the wings are folded behind, the bird is rubbed with salt and cooked in any way (most often they are fried or stewed). How to cook quails quickly and tasty? Consider below.
1. Stuffed Quail
Ingredients: twelve quails, four hundred grams of lamb, two hundred and fifty grams of onions, one egg, cilantro herbs, salt and spices to taste.
First, the bird is plucked, scorched and gutted, washed with water, cut off its paws and put in a brine of water, salt and pepper (one liter of liquid, one tablespoon of salt and pepper) for one hour. Meanwhile, the meat is passed through a meat grinder, chopped onions and cilantro, an egg and spices are added to it, everything is well mixed and the bird is stuffed with this mixture, which is then put in a cauldron and stewed for about forty minutes. Before serving, put two quails and a vegetable salad in a dish.
2. How to cook quail with sauce
Ingredients: one hundred grams of bacon, two hundred grams of veal, one onion, one glass of wine, one glass of meat broth, twelve quail, herbs, salt and spices.
The bottom of a wide pan is greased with butter, put bacon cut into thin strips there, on top - veal sliced in the same way, sprinkled with herbs, shredded onion, add wine, stock and spread the bird. Cover the pan with a lid and stew the dish for about an hour. The finished game is taken out, laid out on plates, watering with filtered sauce on top. Poultry can be served with rice and cheese.
3. How to cook quail in a pumpkin
Ingredients: pumpkin weighing three kilograms, four quail, one glass of rice, two glasses of fruit, two onions, three tablespoons of butter.
They wash the pumpkin, cut off the hat, carefully remove the seeds and part of the pulp. Quails are cut into two parts, salted and fried in fat for several minutes on all sides. Rice is boiled until half cooked, dipping it for ten minutes in salted boiling water, then discarded in a colander.
Before preparing the quail, the onions are fried until golden brown. Fruits are cut into slices or cubes. You can use apples, quinces, dried fruits, raisins and dried apricots in this recipe. Dried fruits must be pre-soaked in water.
Rice mixed with onions is put in a pumpkin, then there is a layer of meat, then fruits. From above, it is closed by a cut-off spinner, which is attached with the help of sharp bends, and greased with fat. Bake the dish in the oven for three hours.
Cut the finished pumpkin, put a slice of vegetable, one quail and a little rice filling on each plate.
4. How to cook quail tobacco
Ingredients: ten quail, salt and garlic to taste, half a glass of sour cream.
The carcasses of quail are cut on the stomach, the legs are tucked into the resulting pockets and slightly beat off. Then they are peppered, salted and rubbed with garlic, smeared with sour cream and fried. Serve the bird with spicy sauce and green salad.
Thus, the preparation of quail is a simple task and does not require a large investment of time and effort. The meat of this bird is quite nutritious and rich in vitamins, minerals and other useful substances, it is easily digested. In addition, quail meat is a dietary product, therefore it is recommended for people who suffer from diseases of the endocrine system.
In many European countries, quails are used to prepare various dishes. They are grilled, stewed, stuffed with various fillings, and they also cook pilaf, broths and various meat dishes. Serve the bird with various sauces and side dishes.