Recipes for stuffed quail and cooking method

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Uzbekistan is considered to be the birthplace of this dish. In this country, there are many different ways to cook quail, from the simplest to complex and sophisticated recipes.

Next, we will consider how to properly prepare and bake stuffed quail. Various products can be used as a filling. For example, buckwheat or rice groats, mushrooms, vegetables, cheese and so on. In addition, you will learn all the secrets of cooking and how to decorate a meat dish.

Stuffed quail recipe

Required products:

• quails - 8-10 pieces;
• mutton - 200 grams;
• beef liver - 100 grams;
• cilantro - a couple of branches;
• onions - 2-3 pieces;
• carrot - 2 pcs;
• chicken egg - 1 pc.;
• vegetable oil;
• s alt;
• ground black pepper;
• oregano;
• cloves - 0.5 tsp

We recommend adding spicy garlic or tomato sauce.

Step by step process

Cooking stuffed quails:

1. We wash pre-gutted quail carcasses under running water.
2. Wipe the quails with paper towels, rub with a mixture of pepper and s alt.
3. Shift the meat into a deep bowl, cover with cling film and put in the cold to marinate for two hours.
4. Cut the lamb into small slices 3-4 mm thick.
5. The same steps are repeated with beef liver.
6. Mix the filling in a separate bowl, add a little seasoning.
7. Peel the onions from the top layer and cut into small slices.
8. Peel the carrots, wash and chop into thin strips.
9. Heat the pan, pour vegetable oil, fry the onion until golden brown.
10. Pour half of the onion to the lamb and liver, and add carrots to the rest and simmer for a few more minutes.
11. Break the egg into the minced meat, knead the filling with wet hands.
12. Add fried onions with carrots, stuff our quails.
13. We take out a mold or a cauldron with high sides, put stuffed carcasses in it, pour boiling water over all the products.
14. Bring the dish to a boil, simmer under a closed lid for an hour.

Before serving, decorate stuffed quails with finely chopped cilantro. If you want to give it a more appetizing look, you can add some flax, sesame and sunflower seeds. It is best to use hot sauces to set off the aroma and taste of the finished dish. For garnishcook boiled potatoes or spaghetti.

Stuffed quails in the oven

Ingredients:

• quail - 4-5 pieces;
• prunes (preferably pitted) - 10-12 pcs;
• s alt;
• paprika;
• processed cheese - 100 grams;
• sunflower oil.

This recipe will require a high-sided mold and 40 minutes of your time. There is nothing difficult to prepare.

Step cooking

Recipe for stuffed quails in the oven:

1. Bring water to a boil, pour it over peeled prunes.
2. Leave it like this for 20-25 minutes.
3. Processed cheese rubbed on a fine grater.
4. Drain the excess liquid from the prunes, then mix it with the cheese.
5. We thoroughly wash the carcasses both inside and out.
6. Dry with paper towels, rub with spices.
7. Stuffing quails with cheese and dried fruit filling.
8. With a silicone brush, we rub the baking dish with sunflower oil, transfer the carcasses into it.
9. Preheat the oven, send the dish to bake until done.

The cooking time depends only on the power of your oven, but it often takes 40-45 minutes.

Cooking quail with buckwheat and bacon

Recipe Ingredients:

• quail - 7-8 carcasses;
• buckwheat - 125 grams;
• s alt;
• ground pepper;
• bacon - 225grams;
• purple onion x 1;
• dried herbs;
• 1 bunch of green onions

It is worth noting that bacon can be replaced with chicken breast, smoked meat miles lard. It all depends on your preferences and wishes.

Cooking method

First things to do:

1. First, gut the carcasses, rinse them well in warm water, let them dry.
2. Gently wipe the inside of the quail with a paper towel.
3. Remove the top layer from the onion and chop it into small cubes.
4. Fry in a pan until a nice golden color appears.
5. Bacon is divided into portions.
6. If you are using chicken breast, it must be boiled until tender and then shredded.
7. Wash the buckwheat, slowly pour it into a small saucepan and pour cold water.
8. Put the pan on a small fire, wait until the buckwheat is ready.
9. Drain the remaining liquid, add a slice of butter, stir the porridge.
10. Pour the bacon into the pan and fry until golden brown and appetizing.
11. Then add buckwheat porridge, sprinkle the filling with s alt and spices, simmer for about 10 minutes.
12. Remove the pan from the fire, mix the products with fried onions, stuff our carcasses.
13. Put the stuffed quails in a mold pre-greased with vegetable oil.
14. Put the dish in the oven for half an hour.

Thissimple, but at the same time, a delicious meat dish can be prepared both for the festive table and in everyday life.