The homeland of this dish is considered to be Uzbekistan. In this country, there are many different ways of making quail, starting with the simplest and ending with complex and sophisticated recipes.
Next, we will consider how to properly prepare and bake stuffed quail. As the filling, you can use various products. For example, buckwheat or rice groats, mushrooms, vegetables, cheese and so on. In addition, you will learn all the secrets of cooking and decorating meat dishes.
Stuffed Quail Recipe
Required Products:
- quail - 8-10 pcs.;
- lamb - 200 grams;
- beef liver - 100 grams;
- cilantro - a pair of twigs;
- onions - 2-3 pcs.;
- carrot - 2 pcs.;
- chicken egg - 1 pc.;
- vegetable oil;
- salt;
- ground black pepper;
- oregano;
- cloves - 0.5 tsp.
We recommend adding spicy garlic or tomato sauce.
Step-by-step process
Cooking stuffed quail:
- We wash pre-gutted quail carcasses under running water.
- We wipe the quail with paper towels, rub it with a mixture of pepper and salt.
- We shift the meat into a deep bowl, cover with cling film and remove in the cold to marinate for two hours.
- Cut the lamb into small slices 3-4 mm thick.
- We repeat the same actions with beef liver.
- Mix the filling in a separate bowl, add a little seasoning.
- Peel the onions from the top layer and cut into small slices.
- We clean the carrots, wash them and shred them with a thin straw.
- We heat the pan, pour the vegetable oil, fry the onion until golden brown.
- Pour half the onion to the lamb and liver, and add the carrots to the remaining part and simmer for a few more minutes.
- Break the egg into the minced meat, knead the filling with wet hands.
- Add the fried onions with carrots, start our quails.
- We get a mold or a cauldron with high sides, put stuffed carcasses into it, pour all the products with boiling water.
- Bring the dish to a boil, simmer under a closed lid for an hour.
Before serving, decorate stuffed quail with finely chopped cilantro. If you want to give a more appetizing look, you can add a few seeds of flax, sesame and sunflower. It is best to use hot sauces to tint the aroma and taste of the finished dish. For a side dish, cook boiled potatoes or spaghetti.
Stuffed Quail in the Oven
Ingredients:
- quail - 4-5 pcs.;
- prunes (preferably seedless) - 10-12 pcs.;
- salt;
- paprika;
- processed cheese - 100 grams;
- sunflower oil.
In this recipe you will need a mold with high sides and 40 minutes of your time. There is nothing difficult to prepare.
Step cooking
Stuffed Quail Recipe in the Oven:
- Bring the water to a boil, fill it with peeled prunes.
- We leave it in this form for 20-25 minutes.
- Rub the cream cheese on a fine grater.
- Drain excess liquid from prunes, then mix it with cheese.
- Thoroughly rinse the carcasses both inside and outside.
- Dry with paper towels, rub with spices.
- We stuff quail stuffing with cheese and dried fruit.
- With a silicone brush we rub the mold for baking with sunflower oil, transfer the carcasses into it.
- Preheat the oven, send the dish to bake until cooked.
Cooking time depends only on the capacity of your oven, but often it takes 40-45 minutes.
Cooking quail with buckwheat and bacon
The components of the recipe:
- quail - 7-8 carcasses;
- buckwheat groats - 125 grams;
- salt;
- ground pepper;
- bacon - 225 grams;
- purple onion - 1 pc.;
- dried herbs;
- bunch of green onions - 1 pc.
It is worth noting that bacon can be replaced with chicken breast, smoked meat a mile of bacon. It all depends on your preferences and wishes.
Cooking method
What must be done first:
- To begin with, gut the carcasses, rinse them thoroughly in warm water, give time to dry.
- Gently wipe the quail inside with a paper towel.
- Remove the top layer from the onion and chop it with small cubes.
- Fry in a pan until a pleasant golden color appears.
- Divide the bacon into portions.
- If you use chicken breast, it must be boiled until tender, and then split into fibers.
- We wash buckwheat, slowly pour it into a small saucepan and fill it with cold water.
- We put the pan on a small fire, wait until the buckwheat is ready.
- Drain the remaining liquid, add a slice of butter, mix the porridge.
- Pour the bacon into a frying pan and fry until golden and appetizing.
- Then add buckwheat porridge, sprinkle the filling with salt and spices, simmer for about 10 minutes.
- We remove the pan from the fire, mix the products with the fried onions, fill our carcasses.
- We spread the stuffed quail in a mold pre-lubricated with vegetable oil.
- Put the dish in the oven for half an hour.
Such a simple, but at the same time exquisite meat dish can be prepared both for the festive table and in everyday life.