Dishes from quail meat. Quail in the oven with a crispy crust

Dishes from quail meat. What is Russian cuisine famous for? Pancakes, pies, cabbage soup, and mushrooms. And the game? Of course, not everyone could afford a goose or a duck, but quails were always found in Rus'. Since time immemorial, we have prepared dishes from quail meat.

In old Russian cookbooks, recipes of rare dishes have been preserved, such as: quail with pumpkin, quail with cherries, quail fried on a spit with kvass, quail with herbs and apples. Royal feasts were never complete without quail treats. Their delicate taste and aroma and now for many the taste of celebration and prosperity.

Unusual recipes for dishes for the New Year from quails, as well as what to cook with quail and quail eggs, read on.

How to cook quail?

Who are they quail? Quail is one of the subspecies of partridges. Unfortunately, partridges have almost disappeared now, and quails are disappearing with them. Once upon a time, quails were found everywhere in our country. From the European part to Baikal itself.

The modern world is destroying wildlife. Partridges and quails are disappearing due to the poisoning of fields with mineral fertilizers and pesticides. Quail migratory birds. They winter on the coasts of the Black and Mediterranean Seas.

But even there many people die from poachers. It is expedient and, as it turned out, very profitable to breed quails artificially. Thus, everyone has the opportunity to enjoy quail meat and eggs.

Do you know that is there a quail festival? It is celebrated on July 3, the day of Methodius the Sparrowhawk. In the old days, quail hunting began on this day. Quail and today a worthy trophy of hunters. Hunting is especially good during their autumn flight in the Crimea and the Caucasus. But the number of shot birds is strictly controlled.

But in many European countries, quail hunting is prohibited by law. Interestingly, in Abkhazia the words “bread” and “quail” are pronounced almost the same: acha And acha. Historical fact: in pre-revolutionary Russia, quails were often kept like songbirds, in cages.

What is useful quail meat and eggs?

A healthy lifestyle is not possible without proper nutrition. Quail meat and eggs are not only tasty, healthy, but also have healing properties. Eating quail meat and eggs can significantly improve human health.

Even in the time of the Egyptian pharaohs, it was known about the healing properties of quail eggs. This is confirmed by ancient drawings and inscriptions. Quail meat strengthens blood vessels, bones, improves immunity and treats diseases of the lungs, liver, kidneys, heart and stomach.

Despite the fact that quail meat is very high in calories, it surpasses rabbit and chicken in its nutritional properties, taste and dietary quality. Few people know, but quail meat is kept fresh much longer than any other meat. Due to the content of the substance lysozyme.

What to cook from quail?

How to cook quail "royally"

New Year and Christmas are coming soon, most of them are already planning what to buy from products and what menu to offer on the festive table. We offer as a main hot dish quail "royally".

All products listed are for 2 servings. If you expect more guests, then increase the amount of ingredients.

Ingredients:

• 4 quails
• 200 grams of chicken liver
• 4 slices of bacon
• 1 sour apple
• 2 onions
• 1 tbsp flour
• Vegetable oil
• Pepper

• 1 st. l. soy sauce
• 1 st. l. olive oil
• 1 tsp honey
• 1 tsp paprika

Cooking method:

1. Wash and dry the quails.
2. For the marinade, mix all the ingredients and pour over the quails with this mixture, cover them with cling film and refrigerate for 40 minutes.
3. Minced meat for the filling: cut the chicken liver into cubes, fry in vegetable oil for 10 minutes. Add to the liver, chopped apples, salt, pepper.
4. Fry 5 minutes.
5. Stuff pickled quails with minced liver and apples.
6. Wrap the quail with bacon slices. Place the quails on a baking sheet lined with foil, breast side up. Bake for about 1 hour.
7. Serve boiled and fried potatoes with onions as a side dish.

Appetizing delicious salads come out of quail eggs.

Salad "Royal Chic"

Ingredients:

• 300 grams boiled shrimp
• 5 boiled quail eggs
• 100 grams grated processed sausage cheese
• Greenery
• Mayonnaise
• Red caviar for decoration

Cooking method:

1. Peel eggs and cut into halves.
2. Mix with the rest of the ingredients. Fill with mayonnaise.
3. When serving, put a slide on a flat dish and decorate with red caviar.

Bon appetit and see you soon!

Video recipe Baked quail

Any self-respecting restaurant invites guests to treat themselves to tender quail meat. Previously, small birds were caught in the wild, today they are raised in poultry farms or in households.

Today, it is not necessary to be a famous chef to cook quail at home quickly and tasty. Small birds are stewed, baked in the oven, grilled and stuffed.

The benefits of quail meat

The game differs in good comprehensibility and contains a minimum of cholesterol. Meat contains vitamin PP, responsible for proper blood circulation, B1 and B2 - the key to the normal functioning of the nervous system, and A - an indispensable component for good vision.

Reviews say that when choosing a quail, you should pay attention to the following parameters:

1. The smell should be neutral, without acid, rottenness, etc.
2. Color - healthy, without yellowness, shades of green, crimson, blue.
3. The texture is elastic, when pressing on the carcass, there should be no dents.

How to cook quail so that it is tasty and healthy? Here, all the housewives are unanimous: use fresh raw materials. Freshly chilled meat should not be stored in the refrigerator for more than 10 days. In the freezer, carcasses can lie no more than 3 months.

Royal quail

Despite the pretentious name, it will not be difficult to cook quails according to this recipe. The finished dish, according to gourmets, will look beautiful and elegant. To make the meat as tender as possible and literally melt in your mouth, you should choose young individuals (not older than 1 year old).

Main Ingredients:

1. Quail (carcasses) - 5-6 pieces.
2. Chicken liver - 250 grams.
3. Ripe apple - 1 piece.
4. Bacon - 300 grams.
5. Onion - 2 pieces.
6. Spices - to taste.

For marinade:

1. Soy sauce - 80 grams.
2. Olive oil - 2 tablespoons.
3. Honey - 50 grams.
4. Lemon juice - ½ cup.
5. Ground paprika - 1 teaspoon.
6. Curry - 1 teaspoon.

How to cook quail in the oven delicious?

• Pour vegetable oil, soy sauce and add honey, lemon juice into a bowl with high sides, mix until smooth. Season with paprika and curry.
• Wash the carcasses, remove the remnants of feathers, entrails.
• Dip the bird into the prepared marinade, cover with cling film, leave for 1.5-2 hours in the refrigerator.
• Rinse the liver, remove the veins, cut into small pieces.
• Cut the skin off the apple and remove the core, cut into small cubes.
• Fry the liver in a small amount of oil, after 5-7 minutes add an apple, season with salt and pepper. Another 5 minutes, and the filling for the tender bird is ready.
• Remove the carcasses from the cold, stuff with hot stuffing.
• Cut the bacon into thin layers (3-4 millimeters) or buy already chopped. Wrap each bird.

How to cook quail?

• Put the carcasses breast side up in a heat-resistant dish or on a baking sheet.
• Preheat the oven to 180 degrees.
• The cooking time is 50-60 minutes.

During the heat treatment, the meat will acquire an appetizing crispy crust. An ideal side dish for a delicacy is boiled potatoes.

Delicate bird under the cherry

According to experienced hostesses, there are several recipes for how to cook quail in a pan in order to preserve the maximum taste and vitamins.

List of required products:

1. Quail carcasses - 8 pieces.
2. Ripe cherries - 200 grams.
3. Broth (chicken) - 100 milliliters.
4. Cognac - 30 grams.
5. Melted pork fat - 100 grams.

Washed and cleaned carcasses must be fried in vegetable oil until half cooked. Rinse the cherries, remove the seeds, add to the bird. Pour in the broth in a thin stream, then the cognac. Reduce the fire to a minimum, cover with a lid and simmer until cooked. This indicator is determined by the degree of maturity of the bird, on average, the cooking time for quail is 30-45 minutes.

Serve in a deep dish with a sauce of broth and cherries.

Quails on a skewer

A tender bird can be endowed with an original spicy taste, a recipe for how to cook a quail in the oven so that it looks festive and spectacular is presented below. In tandem with the original presentation, such a culinary masterpiece will become a real decoration of the festive table.

Basic components:

1. Bird carcass - 7-8 pieces
2. Bacon - 7-8 strips (according to the number of carcasses)
3. Rye bread - 6 slices
4. Butter - 50 grams
5. Garlic - 5 cloves
6. Cherry tomatoes - 7-8 pieces (according to the number of carcasses)
7. Spices: parsley, rosemary, cilantro - to taste

Additionally, you need to prepare wooden skewers. Grocery stores offer similar products in a wide range of colors and shapes.

Cooking method

Soften butter, add garlic, passed through a press. Stir, add spices to taste. Fill the inside with the oil mixture. Wrap each carcass with a strip of bacon, tie the legs and wings with chef's thread.

How to cook quail in the oven? Put the stuffed bird into a baking dish and send it to the oven, heated to a temperature of 200 degrees for half an hour. Once every 10 minutes, pour carcasses with oil.

According to the reviews of amateur and professional cooks, it will be original to string ready-made quails on skewers, put lightly dried rye bread and cherry tomatoes on top.

Honey quail with pear

The delicate combination of meat melting in your mouth with a sweet juicy pear will be appreciated by gourmets - this is evidenced by the reviews of everyone who has tried the divine dish. How to cook a quail tasty and without much hassle, we will discuss below.

For this recipe you will need the following products:

1. Quail - 350 grams.
2. Pear fresh large - 1 piece.
3. Honey - 30 grams.
4. Olive oil - 2 tablespoons.
5. Ground coriander - a pinch.
6. A mixture of peppers - a pinch.
7. Fresh thyme - 2 sprigs.
8. Salt - to taste.

• Step 1. Pre-prepared carcasses must be thoroughly washed and laid out on a paper towel. Grate with salt and ground coriander.
• Step 2. If the honey is thick, melt a little in a water bath, mix until smooth with olive oil, grease the quails.
• Step 3. Wash the pear, cut into 8 equal parts, remove the core from each of them.
• Step 4. Prepare the dishes for baking. It should have a thick bottom and a tight-fitting lid. Lubricate the walls generously with vegetable oil, lay the bottom with slices of pears, add salt and pepper. Garnish with a couple sprigs of thyme (thyme).
• Step 5. Put the carcasses on the seasoned fruit. Cover the container with a lid.

• Step 6. How to cook a quail? Send to bake in the oven for 40 minutes at a temperature of 180 degrees.
• Step 7 Remove the lid, increase the temperature to 200 degrees, bake for another 10 minutes.
• Step 8. Put the finished bird and pears on a plate. The dish is recommended to be consumed with red semi-sweet wine.

Japanese quail with potato garnish

The most popular and widely used product from Japan in our area is soy sauce. It is the basis of many mouth-watering marinades for meat, poultry and fish.

Food basket:

1. Quail carcasses - 4 pieces.
2. Soy sauce - 2 tablespoons.
3. Sesame seeds - 1 tablespoon.
4. Vegetable oil - 50-70 grams.
5. Spices - according to preference.

For garnish:

1. Potatoes - 6 pieces.
2. Salt - ½ teaspoon.

Process of creation

To the washed poultry carcasses, placed in a large bowl, add soy sauce, salt and pepper. The hostesses are advised to cover the dish with a lid and put it in a cold place for an hour.

Prepare a baking dish, grease the bottom with vegetable oil, put the carcasses in a row, sprinkle with sesame seeds. Cover with foil and send to cook in the oven for 40 minutes. After the specified time, remove the foil, turn the quail over and bake for another 10 minutes.

Grate pre-peeled potatoes on a large Korean grater, rinse thoroughly to remove starch as much as possible. Dry a little. Fry the resulting straw in a large amount of sunflower oil. Place on paper towel to release excess oil.

Having answered the question of how to cook a quail, it is also important to know the rules for serving the dish. Experienced housewives advise laying the bird on a potato pillow and presenting it with thin slices of fresh vegetables.

Quail meat lends itself perfectly to all available types of cooking. It can be fried, boiled, stewed and baked, using both spices familiar to you and something new. The general rules for preparing quail are simple, as is the case with chicken. It is only necessary to derive for yourself the main patterns in which cases the dishes are the most delicious. Here are some cooking methods to help you with this.

Quail first course options

Mushroom soup

Cooking Ingredients:

• Water - 1.5 l
• Quail carcasses - 2 pcs.
• Mushrooms - 200 g
• Flour, butter - 1 tbsp each
• Greens - 1 bunch
• Salt, spices to taste

We put quail carcasses in cold water - whole or cut into small pieces. Bring to a boil, remove the foam from the surface of the broth, if any, and cook them for half an hour without spices and salt. In the meantime, while the bird is cooking, prepare the mushrooms.

Any kind of mushrooms (champignons, boletus, porcini mushrooms, etc.) must be cleaned, finely chopped and sent stewed in butter on a heated frying pan under a lid over low heat. After 10 minutes, add quail broth (2 tablespoons) and flour to the pan, increase the heat to medium. Mix everything thoroughly, and then either immediately add to the broth, or bring the mushrooms in flour to a golden color and add to the boiled quail after that.

At this stage add broth salt and spices in your favorite proportions. You can not add any spices and even salt at all. Cook mushrooms with poultry meat for another 8-10 minutes, remove the pan from the stove and season the soup with chopped herbs.

hunting soup

The most common variant of how to cook quail - this is a soup with millet. Especially relishes if it is cooked in the field, on a fire. But at home it doesn't get any better.

Ingredients for this dish:

• Water - 1.5 l
• Quail carcasses - 4 pcs.
• Millet - ¼ cup
• Salo - 50 g
• Onion - 1 head
• Potato - 1 pc.
• Greens (onions, parsley, dill) - 1 bunch
• Salt, spices to taste

Prepared put carcasses in a bowl, bring to a boil and remove the foam. We continue to boil the poultry meat over low heat for 30 minutes. When the meat boils a little, add the washed millet to the broth, and cook everything together for another 20 minutes.

In the meantime, prepare vegetables and potatoes. Cut into small cubes bacon (usually salted or smoked), onions and potatoes. Mushrooms cut into slices. We spread the fat on a preheated pan and melt the fat. Add onion to it and fry until golden brown over medium or high heat. Then add the mushrooms and also simmer them in fat for about three minutes at high temperature.

Finely chopped potatoes and mushrooms with onions add to the pan with boiled millet. Continue cooking until the potatoes are cooked (10-15 minutes). After we fill the soup with salt, any pepper to taste, let it boil for a couple more minutes and remove the pan from the heat.

Pouring soup into bowls sprinkle it with fresh chopped herbs.

Quail dishes stewed in the oven

Recipe 1. Bird in kefir

To prepare two quail carcasses you will need:

• Kefir - 0.5 l
• Garlic - 2 cloves
• Greens - parsley, dill, basil or other favorite greens - ½ bunch
• Butter - 50 g

Before stewing quails in the oven according to this recipe first you need to marinate them in kefir. We first thoroughly wash the carcasses and dry them (you can use paper towels to speed up the natural drying process). Then we put the quails in a container and fill them with kefir for three hours.

After three hours, prepare the greens- finely chop it and garlic. Then we prepare the pan. We cut it into thin slices and put the butter so that then put the quail carcasses on the same butter.

So, on the baking sheet we get three layers:

• slices of butter;
• quail marinated in kefir;
• chopped herbs and garlic.

We heat the oven to 180 ° C, and send the quails there for 50 minutes. During cooking, every 7-10 minutes we look into the oven and pour the quail carcasses with the resulting juice.

Recipe 2. Quail stewed with lingonberries

This the cooking option for carcasses is more complicated but no less delicious. For four carcasses, we need the following ingredients.

• For the marinade: wine vinegar - 1 tbsp. l.; 3-4 st. l. vegetable oil (or olive); salt, pepper and thyme.

We rub the washed carcasses with oil, salt and spices, put in a container and sprinkle wine vinegar on them. Thus, pickled quails should stand in the refrigerator for about an hour and a half.

• For the filling: 50 g butter; 200 g fresh cranberries; 1 st. l. sugar without a slide; 4 pieces of bacon.

Cut the butter into four pieces (according to the number of carcasses). Sprinkle cranberries with sugar, mix and also divide into four parts. Then we stuff the carcasses with berries and butter. To do this, quails can be cut along the brisket, and then sewn or fastened with toothpicks. Or fill them whole with a teaspoon.

Stuffed carcasses girdled with bacon, which can be fixed with the same toothpicks or thread. Now the birds are ready to be sent to the oven.

We preheat the oven to 180 ° C, put the quails on a baking sheet and simmer them in the oven for about 50 minutes.

Cowberry sauce is perfect for these quails. For him you will need:

• 3-4 st. l. cranberries
• 1 onion medium
• 1 cup broth (chicken or any other)

Finely chop the onion and fry until golden brown in a frying pan. We grind the lingonberries, put them in a pan with onions, and pour all this with chicken broth.

Prepare the sauce - simmer it for 15 minutes under the lid. Then, in order to achieve absolute homogeneity of the sauce, pour it into the blender bowl and grind for a minute.

Serve the sauce with the dish can be both cooled and hot - a matter of your personal taste.

Dishes from quail stewed in a pan

Recipe 1. Quail in wine

How to cook a quail in the case when there is dry wine in the refrigerator? Here are the ingredients for 4 quail carcasses:

• Dry wine - 0.5 l
• Salt, spices
• Honey - 1 tbsp. l.

We cut the quails along the breast in half and beat them to a flat state.

Then rub them with a little salt and spices to taste.

We put the beaten carcasses in a container, pour wine and honey. They need to be in this marinade for 4 hours.

When the quails are marinated, they need to be fried in a pan. After that, we arrange them in a thick-walled pan (or leave them in a pan if it is also thick-walled), and pour the carcasses with the marinade in which they languished for four hours. We put the pan on a small fire, cover with a lid and simmer the quail for an hour. You can serve this dish with any side dish - mashed potatoes, rice or other cereals.

Recipe 2. A dish of quail stewed in mushroom sauce

For this recipe, you will need not whole carcasses, but quail thighs. For six thighs we need:

• Butter - for frying
• Garlic - 1 large clove
• Salt, favorite spices
• Finely chopped mushrooms - 1 cup
• Onion - 1 pc.
• Flour - 1 tsp
• Milk or cream - 0.5 l

If you have whole quail carcasses available, then divide them into parts, while cutting off the thighs from the carcass. For this recipe, use only the thighs, and the rest of the poultry meat can be used to make soup.

So, melt the butter in a frying pan and over high heat, fry the thighs for five minutes until golden brown.

We free the pan from the bird. In a separate bowl with the thighs, add crushed garlic, salt, spices and cover with foil to keep the meat warm. Thus, it should be stored while you prepare the sauce.

Actually, we start cooking the sauce. To do this, finely chop the mushrooms and onions. Melt the butter again in a frying pan and sauté the onion until translucent. Add mushrooms, spices, salt there, and fry, stirring occasionally. Then sprinkle the mushrooms with flour, mix and bring to a golden color. After that, pour milk or cream in a thin stream, and bring it all to a boil over low heat. As soon as the mass boils, remove it from the stove. We spread the thighs in a pan, cover with a lid and bring over low heat until cooked (it will take about 25-35 minutes).

Quail is a very tasty and tender bird; a lot of different dishes are prepared from quail. In Tsarist Russia, quails were considered a delicacy, they were usually served at the table on major holidays. It would seem, tiddly, there is nothing. Small, but very satisfying, and no chicken can compare with its taste. Below are some recipes for delicious quail dishes.

Field quail soup

It is very good on a hike, cooked in a pot, on a fire, it smells amazing and is especially tasty for hungry tourists.

To prepare the soup, you will need four quails, two liters of water, one and a half glasses of millet, onions, and a little fat.

Cooking is very easy. We boil the cleaned birds for about half an hour, then put well-washed millet in a saucepan and cook for about twenty minutes. At the end, add the frying on lard with onions. If you want, you can add potatoes to the soup.

Quail fried in grape leaves

The dish is quite suitable for a camp kitchen, but you can also cook it at home, in a pan. Salted birds, wrap with grape leaves, wrap with threads and fry for about twenty minutes.

Quails on a spit or game skewers

For barbecue, several quails, a little ghee, a spoonful of flour, spices are taken. Before stringing the birds on a skewer, they are pre-boiled for about 15 minutes. Then you need to remove the skin, dip the carcasses in melted butter, sprinkle with spices, and roll in flour. The tastiest quail is roasted over juniper firewood. Game skewers are served with spicy vegetables, onions, red hot peppers, eggplants with garlic.

Quail in a pumpkin. Russian oven recipe

A very interesting dish is obtained if quails are baked in a pumpkin. You need to take a large pumpkin, the more the better, 4 quails, a glass of rice, fresh or dried fruits, one onion, butter.

Cut off the top of the pumpkin and scoop out the pulp to fit the filling. Fry quails in butter, boil rice, fry onions. If dried fruits are taken for the dish, then they should be washed with boiling water.

We put rice mixed with onions in the pumpkin, then quail, fruit on top. The pumpkin is covered with a cut top and baked in a Russian oven. Under the pumpkin, so as not to burn, wooden planks are laid.

And here is an exquisite dish for a festive luxurious table.

Quail with truffles

To prepare this fabulous dish, we take: 4 birds, ground white pepper, salt, fresh herbs, preferably basil, goose liver 200-300 grams, butter, one spoon, 2 tablespoons of dry white wine, 2 teaspoons of truffle, canned, breading croutons, lettuce, two tangerines, orange juice, 1 tablespoon of burdock oil.

This sumptuous dish is prepared as follows:

We rub the washed quails with salt and pepper, finely chop the basil, cut the liver into cubes. Fry the liver in butter until tender, salt, pepper and pour in a spoonful of wine. The liver should not be stewed for more than five minutes. Finely chop the truffles and mix them with basil greens, goose liver and breadcrumbs. We fill the birds with the minced meat and fry them in burdock oil, and then send them to the oven.

But that is not all. We lay out the washed lettuce leaves on a dish, tangerine slices on them, then pour the salad with a mixture of orange juice with wine, burdock oil and salt, lay quails on top of the leaves.

To prepare this dish, two quails are enough, if you take one serving, white, pre-fried mushrooms, 250 grams, butter, pork lard, ground black pepper, salt, herbs.

Preparation: the birds are fried in lard with salt and black pepper. We lay out the finished quails on a dish, garnish with porcini mushrooms. For juiciness, quails can be poured with brown broth.

Very tasty and tender stewed quail

To prepare stewed quails, we take eight or nine quail carcasses, a liter of meat broth, one hundred grams of bacon, two hundred grams of rice, vegetable oil, one hundred grams of raisins, three small onions, a glass of white wine, cloves, garlic, saffron, white pepper, salt.

Wrap quails in slices of bacon, salt, pepper, tie with a thread and fry in vegetable oil. Put the birds in a saucepan, fry the onion in the same oil, then add the raisins, cloves, wine, a little water and bring to a boil. Pour quail with strained sauce and cook for twenty minutes.

Note: with a seasoning such as cloves, you need to be very careful, it gives a sharp taste, put no more than one stick in the sauce.

We add a little garlic, rice to the finished carcasses, add chicken broth, so that it covers the rice, if possible, add saffron. We cook for twenty minutes.

But this dish is only for very experienced chefs.

Quail with morels

For cooking, we take: 6 carcasses of quails, 30 grams of dried morels, 50 grams of white wine, 1 slice of toast bread, 300 ml of cream, one onion, preferably shallot, a bunch of kupyr (angelica), 300 grams of ground beef, one tablespoon of vegetable oil, nutmeg, butter, white pepper, salt.

First, soak the morels in white wine, then cut the bread into cubes and pour cream over it. Finely chop the onion and chives. Rub each bird with salt and onion slices. We fill the minced meat with pepper, salt, nutmeg, add the soaked bread and whole mushrooms. We stuff the quails, sew them up, fry until crusty. Then pour wine and cream, simmer in the oven for half an hour.

With quails you can cook delicious pilaf

To prepare pilaf, we take: rice 200 grams, 4 quails, vegetable oil, two carrots, two onions.

Ingredients for stuffing quails: minced meat 50 grams, herbs, garlic, spices, salt.

Quail carcasses are stuffed with minced meat mixed with herbs and spices. Fry the onions, carrots in hot vegetable oil, then lay the stuffed quails. Fried meat should have an appetizing crust. Pour hot water into the boiler and cook for about an hour. Salt and spices are added at the end of cooking carcasses. Then we lay the rice, bring the liquid var to a boil and leave to languish over low heat. Before serving, pilaf is sprinkled with herbs.

Fine quail with grapes

For cooking, we take: 5 poultry carcasses, butter, half a glass of white wine, flour, salt, pepper, 100 grams of almonds, 100 grams of grapes.

Cooking like this: we bread the quail carcasses in flour with salt and pepper, then fry the birds in butter, pour in white wine and simmer for about twenty minutes. After that, add the almonds and grapes and simmer for another five minutes over low heat.

Another unusual dish

Quail in grape juice

For cooking, we take: 8 quail carcasses, 500 grams of grapes, butter, cognac.

Preparation: fry the quails in butter, it is advisable to take deep dishes for frying, then add fresh grapes and freshly squeezed grape juice, meat broth, pour cognac, one or two spoons, put in the oven for ten minutes.

Quail with cherry

For cooking, we take: 8 quails, 300 grams of fresh cherries, a glass of broth, cognac, pork lard.

Preparation: Pour the broth over the birds fried in lard, add cherries, a spoonful of cognac and simmer until tender. Before serving, sprinkle with fresh cherries and pour over with fresh cherry juice.

Camping dish

Quail camping on the fire

For cooking, we take: 4 poultry carcasses, 300 grams of pork fat, grape leaves, butter, a glass of broth, 4 slices of white bread, fat, spices.

Cooking: to cook quails on a fire, you will need a skewer. Lubricate the prepared carcasses with butter, seasoned with salt and spices, wrap with pork fat, and additionally wrap it in grape leaves on top of the fat. So that all this structure does not crumble, we tie it with a thread and put the birds on a skewer. Further, even on a fire, even in the oven. While frying, sprinkle this peculiar kebab with meat broth. Serve on toasted bread slices.

For cooking, we take: 4 quail carcasses, 300 grams of smoked bacon, 200 grams of fried mushrooms, butter, broth, red wine 200 grams, two onions, fat, juice of one lemon, spices, salt.

Preparation: first, let's prepare our birds for frying, for this we grease them not only outside, but also inside with lemon juice, black pepper, and salt. We stuff each carcass with mushrooms fried in butter, wrap in bacon, sprinkle with finely chopped onion on top. Fry the carcasses for about ten minutes, then pour the broth and place in the oven. After ten minutes, pour in the wine and leave our yummy in the turned off oven for another ten minutes. King quails are served with rice cooked with dried fruits, plum salad or plum sauce is required, apricots or oranges can be served separately.

Exquisite quail in red wine

For cooking, we take: 4 quail carcasses, 200 grams of pork fat, fat for frying, half a liter of red wine, sugar, lemon, salt, starch.

Preparation: pre-marinated quails, wrap in bacon, fry in hot fat, then pour wine and simmer until tender. Stuff the finished quails with the remaining bacon and pour over the sauce. The sauce is prepared as follows: take the juice in which the birds were stewed, add starch, sugar to the juice, boil, pour the quails.

Quails are served with mashed potatoes and vegetable salad. A salad of beets, celery, seasoned with lemon juice is perfect.

Spicy quail

To prepare this fragrant dish, the following ingredients are taken: 8 quail carcasses, garlic, 4 onions, parsley, thyme, savory, breadcrumbs, two yolks, vegetable oil, spices, salt.

Preparation: chop the onion and garlic, the amount of garlic is taken to taste, as you like. Cut very finely, the smaller the better. Grind herbs: parsley, thyme and savory. Mix onion, garlic and herbs with egg yolks, breadcrumbs, salt and black pepper. In the meantime, prepare the grill or barbecue. While the grill is warming up, we stuff the quails with the resulting mass, grease with vegetable oil and place on the grill or grill, fry for about thirty minutes. Garnish with fried potatoes and apple salad.

Grilled quail, a delicious dish suitable for outdoor cooking

For cooking, we take: 4 quails, pork ham skins, 2 onions, 50 grams of smoked lard, sugar, fresh parsley, tomato sauce, black pepper, salt.

Preparation: fry finely chopped onion in lard in a saucepan, add tomato sauce, a few tablespoons of water, pepper, salt, and a little sugar. We leave the sauce to simmer over low heat for about thirty minutes, while it is stewing, wash the herbs and chop. In the meantime, melt the butter in another bowl and pour it over the quails, salt the birds, sprinkle with spices and wrap in pork ham skins. Place the carcasses prepared in this way on the grill for about twenty minutes. Drizzle the finished quails with the sauce. This dish goes well with red wine.

Quail in goose fat

For cooking, we take: 6 quail carcasses, half a kilogram of goose fat, 100 grams of skate, salt, spices.

Preparation: fry quails smeared with salt and black pepper in goose fat, then put on a dish and pour cognac, set on fire. Carcasses prepared in this way, fry in a large amount of goose fat for forty minutes. Ready quails are completely filled with melted goose fat.

Considering the list of dietary meat products, it is worth paying special attention to quails. Since the unique balanced composition of the meat of this bird determined its demand in cooking. Among the large number of options for serving the product, baking in the oven is especially popular.

How to choose meat?

If not so long ago, quail meat was classified as a class of delicacies that could only be tasted when visiting an expensive restaurant, today it is possible to purchase and cook such a bird at home on your own. The most successful option for heat treatment of this meat product is baking in the oven. Moreover, there are a lot of options for preparing such a dish, in the light of which every housewife will be able to choose the ideal recipe for herself. However, the fundamental point that ensures the production of a tasty and healthy product is the competent selection of carcasses for subsequent heat treatment.

Today, on the shelves of shops and markets, you can buy chilled or frozen poultry. Therefore, you should study the signs indicating the quality and freshness of the proposed product.

• First of all, you should pay attention to the condition of the meat, in a good bird it will have a light pink color.
• The consistency of the product is also important - under mechanical action, the elasticity of the fillet should be felt, in addition, in the place of pressure, the carcass should quickly acquire its original natural shape.
• Close attention should be paid to the mass of the proposed quails, on average, the mass of one bird will be about 300 grams. This issue is especially relevant for frozen products, since some unscrupulous manufacturers intentionally inflate carcasses before freezing with liquid in order to increase their weight. During defrosting, moisture will partially come out of the quails, but some part will still remain inside, which during cooking will adversely affect the consistency of poultry meat - it will become quite watery.
• Before purchasing a quail for baking in the oven, you need to smell the proposed bird. Ideally, a fresh product will have a fairly unobtrusive smell, similar to fresh chicken.
• The shelf life of quails in the store is also of great importance. In a freezer, carcasses will remain usable for several months (up to six months). You can keep chilled poultry in the refrigerator for no longer than 5-7 days.

Preparation of ingredients

Quail before heat treatment requires proper pre-treatment. For purchased whole birds, the principle of initial preparation includes the following steps.

• Homemade carcasses may contain feathers on the skin, in addition, it is possible to purchase the product together with the heart and other offal inside. They are usually not used for baking, and the surface of the carcasses can be further processed with a burner. Then rinse the quail under running water.
• The paws, neck and extreme components of the wings are also subject to removal. However, they should not be disposed of, since, together with offal, they can be used to make broth.
• To improve the consistency of quail meat, it is recommended to marinate carcasses before baking. Usually, prescription recommendations indicate one or another version of the marinade used, if there is none, then it will be enough to carefully rub the bird inside and out with salt, leaving it to soak for a quarter of an hour.

If the recipe involves roasting quails with a side dish or stuffed, the required ingredients are usually ground and cooked together using this technology.

cooking recipes

Baked quail meat is distinguished by its high taste, as well as the fact that such a heat treatment will require a minimum of time and effort.

in the marinade

Marinade for poultry can be selected for every taste, so each housewife will be able to adjust its composition at her discretion. This method involves soaking the bird in the marinade for 10-12 hours, so it is worth preparing the quail for heat treatment in advance. The option involves the use of such a set of products:

• bird carcasses - 4 pieces;
• lemon or lime - 1 piece;
• vegetable oil;
• salt, ground pepper;
• fresh herbs to taste;
• coriander - 2 tablespoons.

Work algorithm.

• First you need to do the marinade for the bird. To do this, freshly squeezed citrus juice is mixed with salt, a small amount of oil and spices. Also, the selected chopped greens should be added to the composition.
• Then you need to start preparing the quail carcass. A clean bird should be cut in the shape of a butterfly, dipped in a citrus marinade, put in the refrigerator to soak in spices for 10 hours.
• After the quail is soaked, you need to heat the oven to 180-200 C, grease the baking sheet with oil, put the bird on it, bake for a whole quarter of an hour.

As a rule, such a bird should be served with a side dish of fresh vegetables or a more satisfying option - together with boiled cereals or potatoes. In the marinade, you can make Japanese-style quails in the oven together with potatoes. This recipe requires the following ingredients:

• quails - 4 pieces;
• sesame seeds - 5 grams;
• soy sauce - 2 tablespoons;
• sunflower oil;
• salt, seasonings to taste;
• potatoes - 500 grams.

Cooking technology.

• The bird requires pre-soaking in the marinade. To make the meat tasty, it must be immersed in a composition of soy sauce and pepper. In this state, the bird should be in a cool place under a closed lid for at least one and a half hours.
• Next, you should heat the oven to 180 C, grease the baking sheet with vegetable fat, place the bird on it, rub with oil and sprinkle with sesame seeds. Cover the baking sheet with a piece of foil, cook for 40-45 minutes.
• After the time has elapsed, the bird must be freed from shelter, turned over on the other side, bake for another quarter of an hour.
• At this time, peel the root crop, grate it on a coarse grater, rinse to remove starch, let it drain. Fry in a frying pan with the addition of oil until golden brown, add salt.

Put the finished quails on a large dish, decorate with fresh herbs, lay out the potato straws next to it.

Up your sleeve

In addition to foil, a bird can be successfully baked using a sleeve. This recipe involves the use of the following products:

• quail - 4 pieces;
• onion - 1 piece;
• garlic - 1 piece;
• mustard seeds - 2 tablespoons;
• salt, seasonings for meat;
• fresh dill;
• mayonnaise.

Cooking method.

• Quail must be rubbed well with salt and seasonings. Leave to soak for a quarter of an hour.
• Peel the garlic and onion, chop them with a blender. Combine mass with mayonnaise and mustard. Grind the greens, add to the products, mix thoroughly.
• Lubricate the bird with the resulting composition, put the carcasses in a shallow container, press down with a load from above. Leave the meat in this form for several hours.
• Then prepare the sleeve, put the carcasses in it. The optimal baking temperature will be 170-180 C. Bake the dish for about 40-50 minutes. For a crisp, shortly before the end of the heat treatment, the sleeve should be cut from above, let the bird fry.

With pumpkin and bacon

For those who want to serve an unusual, but incredibly tasty dish to the table, it is worth adopting a recipe where the following products will be used:

• quail carcass - 1 piece;
• bacon - 200 grams;
• pumpkin pulp - 400 grams;
• honey - 50 grams;
• olive oil - 20 grams;
• salt pepper;
• thyme, coriander.

Step by step process.

• Mix oil and honey, rub the bird with spices, salt and honey marinade.
• Cut the pumpkin into cubes.
• Heat the oven to 180 C, wrap the carcass in bacon, chop with toothpicks, put on a baking sheet, bake for 20 minutes.
• After the lapse of time, spread the pumpkin around the bird on a baking sheet, bake for another 10-15 minutes.

Serve quails on fresh lettuce leaves, garnished with fresh herbs and baked pumpkin.

with apples

Another original option for roasting poultry will be a recipe that involves the use of such ingredients:

• quail - 2 pieces;
• apple of any variety - 1 piece;
• vegetable oil - 20 grams;
• garlic - half a head;
• black pepper, salt.

Cooking.

• Garlic should be skipped under pressure, placed in a bowl, add salt, pepper and oil to it. Mix well.
• Grate the quail with the resulting composition on all sides, including the inside. Leave to soak for 20 minutes.
• Then you need to remove the core from the apple, divide the fruit into 4 parts.
• We lay the carcass on a piece of foil, put two apple slices inside. Wrap the bird.
• To properly prepare the dish, the oven must be heated to 200 C, put the bird on a baking sheet. Cook for about 40 minutes. Then unfold the foil and pour the carcasses with the accumulated juice.
• Send to cook in the oven for another 15 minutes.

royally

Stuffed quails are prepared from the following set of products:

• main ingredient - 4 pieces;
• apple - 1 piece;
• bacon - 150 grams;
• chicken liver - 150 grams;
• fresh greens;
• garlic - 3 cloves;
• salt, black pepper, paprika;
• olive oil -10 grams;
• soy sauce - 2 tablespoons;
• honey - 10 grams;
• sugar;
• cranberries - 15 grams;
• lemon - 1 piece.

Action algorithm.

• First of all, you need to make a marinade for the bird. It will consist of soy sauce, honey, oil, paprika and pepper. Such a set of products is thoroughly mixed, after which the quail is rubbed with it. Keep the bird in the marinade for at least half an hour.
• Then you need to prepare the filling for the dish. To do this, grind the chicken offal, fry it in a pan. Remove the peel from the apple, remove the seeds, chop, add to the liver, simmer for a few more minutes, salt and pepper the filling. Allow food to cool.
• Then chop the garlic, stuff the bird with fried liver and apple, add fresh garlic and chopped herbs.
• To keep the filling inside, fix the wings of the carcass on the back, make a small incision on the abdomen, fill the shins there.
• Wrap the bird in bacon and secure with a toothpick.
• Heat the oven to 180 C, for baking quails it is best to use a special form, Put the bird in it, cook for at least 30 minutes.
• Prepare berry sauce. To do this, grind the cranberries through a sieve, transfer the mass with the released juice into a small saucepan, add a little sugar and freshly squeezed citrus juice to it. Simmer at the lowest temperature until thickened.

Quail should be served immediately after cooking, after pouring it with berry sauce or pouring it into a gravy boat for independent use during poultry consumption.