When you take meat in the body reduces the risk of such diseases as: potency, asthma, pneumonia, tuberculosis, stomach ulcer, diabetes. And also to persons who have sunk radioactive radiation.
Before preparing quail, you need to pluck it, gut it, wash it and wipe it dry. The meat of the quail is very satisfying, 220-330 g is enough for one portion, with a carcass weight of 110-120 grams, that is, 2-3 carcass will suffice.
Recipes for cooking quail meat
Fried quail
Prepared quail to roll in breadcrumbs from flour with salt and pepper. Fry the quails on all sides in the melted butter, then pour 2/3 cup of dry white wine and simmer on low heat under the closed lid for another 15 minutes. Add almonds, grapes, and simmer for another 5 minutes. Check the quail, if it turns out to be harsh, then you need to increase the time of extinguishing.
Quail with sauce
Ingredients:
1 liter. - vegetable oils,
100 g. - fat,
200 grams of veal,
1 onion,
1 glass of any white wine,
1 tbsp. meat broth,
12 - quail carcasses,
100 g. - Parmesan cheese,
Green parsley, pepper, salt.
In the pot, pour in the vegetable oil, add fat bacon, veal - pre-cut into small slices, wine, meat broth, finely chopped onions, carcasses - quail - cover and simmer on low heat until cooked. Finished quail pull out on a dish, the remaining broth filter and water the carcasses from above.
On the side dish, boiled rice, filled with butter and parmesan, is ideal for this dish.
Quail in own juice
Prepared quail, pepper, salt, put in a deep saucepan and cover with a lid. Bake in the oven at 180 degrees, until cooked. Quail, baked in brass juice, turns out very juicy.
Quail in the grill
Ingredients
Carcasses quail - 8 pcs.,
1 clove of garlic,
Cumin, coriander seeds - one teaspoonful,
1 pinch of ground peppers,
½ onion,
Green coriander,
2 tbsp. l. - olive oil.
Garlic, cumin, coriander seeds, ground pepper, onions, coriander greens, olive oil - put into a blender and beat until homogeneous. The resulting mixture is smeared with carcases, piled in a saucepan with a dense lid and put in a cold place for two hours, so that the quail is well soaked. Prepared quail bake in the grill, every 10-15min. inverting, bake until cooked. You can bake in the oven on the grate.
Ready game to serve to the table, decorated with grape leaves, lemon slices and finely chopped parsley.
Quail of tobacco
Very simple to prepare dish, which has a terrific taste. Prepare carcasses on the abdomen to make a small incision, pepper, salt, cover with sour cream. Fry in a pan until crispy. Ready-made carcases are recommended to serve hot sauce and lettuce leaves.
Shish kebab from quail
To prepare shish kebab, carcasses of birds must be marinated, for this we put them in deep dishes, sprinkle with paprika, salt, pepper, add the juice of one lemon, 1 pressed clove of garlic, 1 glass of white or red dry wine - mix everything well and leave for two hours . Carcasses of birds are planted on skewers and fry on charcoal for 15 minutes.
Before frying the carcass can be stuffed with grapes, prunes or dried apricots.
Quail in almond sauce
For cooking you will need:
carcases of quail - 8 pcs.,
12 almonds,
wine vinegar - 80 ml.,
pepper, salt, garlic, pepper peas, bay leaf - add to taste.
Gut the quail, rinse, put the liver inside and fry in a frying pan with butter added for 15 minutes over low heat, constantly turning over.
Of the ready carcases you need to take out the liver and grind it with wine vinegar, garlic, crushed almonds.
The resulting mixture is spread on a frying pan to the carcasses of birds, season with bay leaf, pepper peas, tightly close the lid and stew for 20 minutes.
Quail, fried in grape leaves
Carcasses of quail should be salted, covered with butter. Carcasses should be wrapped with grape leaves and wrapped in threads, left for half an hour. Then put into a brazier, add 50 g. Of any fat. Fry for 15 - 20 minutes.
Quail, stewed in wine
Ingredients
10 quail carcasses,
1/5 cup red table wine,
2 tbsp. spoons of plum oil,
300 grams of veal,
1 onion,
1 tbsp. spoon chopped parsley,
200 g of bacon,
1/8 cup of meat broth.
At the bottom of the deep pot you need to lay in layers: sliced thin slices and veal, chopped onions, cut into small pieces of quails. Add broth, wine - cover, and simmer until cooked. Serve on a table on a wide dish, along the edge in the form of a fan lay the quail meat, in the middle of the dish, lay the veal. For each slice of veal put a piece of bacon, pour the broth, left after quenching, sprinkle with parsley.
Quail in tomato sauce
Take 3 quails, gut, rinse well, sprinkle with black pepper and salt. In a deep bowl, preheat ½ cup of fat, lay quails and fry well from all sides. Finished quail to pull on a wide dish, and in the fat left after frying, add finely chopped onions and fry it until golden brown, add 6 peeled and cut into small pieces of tomatoes. Stew for 5-7 minutes, pour 1/5 of hot water and lay the quail. Close the lid tightly and simmer on low heat until cooked. Finished quails to lay on a dish, cut along the breast. In a frying pan, mix the remaining juice after frying and 1 tbsp. a spoonful of butter, pour over the carcass with this sauce, sprinkle with parsley on top.
Quail Stewed
Prepared and well washed carcasses put in a deep saucepan. In a separate bowl, mix: a glass of butter with one glass of white wine, four tablespoons of vinegar, two onions, bay leaf, pepper, salt. Finished with a mixture of pouring quails. It is better to quail quails in a pressure cooker, in the absence of it, you can cover the pan with oiled paper, tie it with a thread and cover it tightly. Put on a slow fire and simmer for 2 hours.