Back in Russia, from ancient times, insanely delicious quail meat was cooked, which was used to treat dear guests. Over time, not a single Russian feast was complete without the most tender quail. And the best recipes for this bird were used to decorate the king's tables. Today, any housewife can afford to cook quail for a family feast.
Features of quail meat
The unusual aroma and delicate taste of quail meat are the characteristics that make it appreciated by game lovers. Properly prepared quail is very tender and juicy. By the way, wild poultry meat contains substances that affect the increase in appetite and increase the formation of gastric juice. Previously, quails were called game, because they even arranged hunting seasons, but now these birds are increasingly often specially bred at poultry farms. But the name "game" is still preserved.
Quail recipes (with photos, videos and step-by-step accompaniment of the cooking process) can be found in large quantities today. These birds are used for salads or served as a separate dish, before they just need to be fried, baked or stewed. Almost all cuisines of the world have dishes using this bird.
Nutritional properties
Quail meat is characterized by increased leanness, which is why a large number of different spices are often added to get a rich taste. The average portion for one person is 2-3 carcasses, because quail meat is quite satisfying, and also it is perfectly absorbed and practically eliminated from cholesterol.
Quail meat contains such useful elements:
- Nicotinic acid, without which proper blood circulation is impossible.
- Vitamin D, thanks to which rickets can be avoided.
- Vitamins B1 and B2. They have exceptional benefits for the human nervous system.
- Potassium, with which you can improve brain function and prevent arrhythmia.
- Sulfur and phosphorus are indispensable in order to normalize metabolism.
Quail recipes are extremely popular among dieters, despite the high calorie meat content.
What should I look for when choosing and storing quails?
The choice of quail is not an easy task, but it must be solved without fail. After all, wondering how to cook quails, the recipes of which are filled with culinary sites, you need to understand that the most important thing is the choice of the bird.
First of all, you need to pay attention to such nuances:
- Smell. The smell of quail meat is of poor quality. You need to understand that the ideal is neutral, devoid of any odors of meat.
- Color. The meat should look healthy. Ideally, it should be pinkish red, it should not have any white or pinkish red spots.
- Consistency. When pressing with a finger on the carcass, a slight resistance should be felt, since fresh meat must be strong and elastic. And the physical impact will not leave any dents on the carcass.
When chilled, quail carcasses are stored for 2 weeks. No more than 3 months are allowed to save such meat in the freezer.
Proper preparation of quails for cooking
Cooking according to any quail recipe requires preliminary preparation of carcasses. To do this, make the following manipulations:
- Gut the carcasses. If there are feathers left on them, they must be scorched. To do this, quail skin must be gently smeared with alcohol, and then lightly fry. After that, removing feathers will be easy.
- Rinse prepared carcasses under running water.
- Form a carcass. Some recipes have special wishes for the formation of carcasses. But if this is not spelled out, you can do it this way: lay your wings behind your back and lay your legs. To make the last point, you need to cut the abdomen along about 6 mm. It is in this section that you must first insert one, and then the second leg. Also, the legs can be knitted using a cook thread.
- At the end, you need to grate the carcass with salt. You can pin down quite a bit so as not to spoil the tender game meat.
Cooking quails: some basic tips
Today you can find a lot of recipes on how to cook quail. You can fry quails or bake them in the oven. The meat of the game will be incredibly fragrant if you fry it on smoldering coals. It will be especially tasty if you stuff the carcasses and bake them.
The selected cooking method affects the cooking time. Cooking will take about an hour, setting the temperature within 150-230 degrees.
To make a dish tasty, you need to follow these simple rules:
- Just before cooking, send prepared carcasses to the refrigerator for an hour. Then gently wipe the inside and outside of the carcass with a dry cloth.
- Quail meat is quite dry and lean, which is why it is better to marinate it before cooking. Peppers and onions, as well as other spices, are usually used for this. If you add wine to the marinade, it will add spice to the dish.
- Immediately before cooking, spread the carcasses with butter. To keep it juicy, it is necessary to pour it with the prepared marinade during the cooking process.
Braised Quail
This quail recipe is considered the simplest, but despite this, it is very tasty.
It will require the following ingredients:
- 4 carcasses of quail.
- 0.5 liters of dry wine.
- 1 tbsp. l honey.
- Spices (you can use classic salt and pepper, or you can experiment and choose something original).
Cut the bird along the chest, and then carefully beat off. It is important that the carcasses are flat. After this, rub the quail with spices. Prepare a marinade of wine and honey, pour them carcasses. Leave for 4 hours for pickling.
Pickled quail need to be fried, and then put in a cauldron or pan with a thick bottom, pour the remaining marinade. Simmer under a closed lid for an hour.
Baked Stuffed Quail
How to cook quail recipes in the oven? This is one of the simplest tasks regarding the preparation of such a game. And so you can surprise guests with a truly exquisite and delicious treat.
It is necessary to prepare the following ingredients:
- 3 carcasses of quail.
- 1 medium onion.
- 1 small carrot.
- Spice.
- 50 grams of mushrooms (whichever you prefer, the type is not important).
- Vegetable oil.
When cooking, you must follow these steps:
- Grate prepared carcasses with a mixture of salt and pepper. After that, you need to send the quail in the refrigerator for ripening.
- Cut the mushrooms into strips and fry in a pan using a minimum amount of oil. For a thick mushroom straw, 5 minutes of frying will be enough, but it all depends on the type of mushroom. Put in a separate bowl.
- Fry the chopped onions and carrots in a pan.
- Mix all prepared components and cool. After that, stuff the carcasses, chipping the abdomen with toothpicks.
- This recipe with a photo of quail in the oven suggests that the remaining vegetables should be put on the foil-covered baking sheet, and the carcasses on top. For juiciness, add 1 tbsp. l water. After that, roll the foil, making the envelope.
- Set the temperature to 180 degrees and send the carcass to the oven. Bake for 30 minutes, after - unfold the foil, pour the carcass juice over the resulting juice and set for another 15 minutes.
Quail in oil: recipe in the oven
An ideal recipe for quail in the oven, which can be easily prepared at home. Such a simple and quick way to cook will help to decorate any holiday table.
The following ingredients are needed:
- 2 carcasses of quail.
- 50 grams of butter.
- Spice.
- Greens (thyme, basil and parsley are perfect).
- 2 cloves of garlic.
- Soy sauce.
- Kefir.
Prepare carcasses and send them for 3 hours to marinate in kefir. After that, put the quail in a greased baking dish and sprinkle with herbs and garlic, which must not be finely chopped beforehand.
In a preheated oven to 180 degrees, send the form and bake the carcasses for 50 minutes. When cooking, occasionally pour water over the dish with the juice that has formed. As a side dish, you can use rice or vegetables.
Quail with Cherry
This simple quail recipe involves cooking carcasses using a frying pan.
He needs the following ingredients:
- 8 carcasses of quail;
- 200 grams of cherries;
- 100 ml of broth;
- 1 tbsp. l cognac;
- 100 grams of melted lard.
Fry the processed quail carcasses in a pan until half cooked. After adding the cherry, removing all the seeds first, pour cognac and broth. Cook over low heat with the lid closed.
Bon appetit and new culinary achievements!