Quail dishes: recipes with photos

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

What could be tastier and more elegant than a quail! Recipes for its preparation at all times enjoyed tremendous success. And dishes from small birds were served on the tables of aristocrats, kings and gourmets. Not so long ago, quails were a curiosity and a shortage in our country, but now almost every citizen can treat himself to a delicacy, since it is absolutely not difficult to buy a product. There would be a quail, and recipes with photos will help cooks to create a true masterpiece from it. And in the process of creativity, our article will come in handy.

Nuances and tricks

Whatever your culinary plans for quail, recipes - without exception - advise you to follow some traditional techniques. Firstly, the bird, plucked and gutted, should be kept in the refrigerator for about an hour - this will make it more tender and juicy in the future. Secondly, if quails are fried or baked, they must be marinated. Marinade options - a huge variety.

If you do not want to fool your head too much, you can limit yourself to onions with seasonings, its juice is quite enough for a small carcass. Thirdly, the legs of the bird in frontcooking must be connected. This step, again, will allow you to get a more juicy result. And fourthly, if the recipes for cooking quail in the oven do not offer an alternative, go over the carcass with a brush soaked in ghee or your favorite sauce. This technique prevents the meat from drying out.

Baked quails in the oven: recipe with photo

Let's start with simple options. Of all the quail recipes, the following is considered the most primitive. The carcasses are cut lengthwise along the breast bone, lightly beaten, rubbed with pepper and s alt, and kept in a marinade of dry wine with honey for at least two hours (a spoonful of beekeeping product per bottle of winemakers' products). After pickling, the carcasses are fried to a crust in a pan, transferred to a mold, poured with the remains of the marinade and aged in the oven until cooked.

Very delicious

If you don't mind working a little more, we suggest using this recipe. Cut quails are rubbed both inside and out with a mixture of s alt, sugar and pepper (choose the ratio to your liking). It takes about five hours to marinate the birds. A sufficient amount of champignons is chopped together with onions, fried almost until cooked, mixed with chopped thyme (you can take dried) and grated processed cheese. The bellies of quails are filled with this composition, the edges are fixed with culinary thread or toothpicks, and the birds are put into the oven for about half an hour. Don't forget to water them with eye-catchingjuices, mushroom gravy, or ghee.

Up your sleeve

A unique case when marinating birds is not supposed. They should be pierced from the inside several times with a fork, but so that the skin is not damaged. A piece of butter (50 grams per 2-3 carcasses) needs to be slightly softened, and then mixed with steamed raisins and some sour berry - lingonberries or cranberries. The abdomen of each quail begins with this composition, the carcasses are folded into a sleeve, it is tied and sent for forty minutes to a hot oven. If you want a “tan” on the skin, cut the package about ten minutes before removing the quails.

With prunes and apple

How else can you cook a quail? Recipes involving the use of sleeves are very diverse. One of the universal ones, which will appeal to everyone without exception, is considered to be this. For the marinade, olive oil (half a glass), sugar (two spoons), half a spoon of s alt, two chopped garlic cloves and Provence herbs are combined. Smeared with a mixture of 6-7 carcasses quietly lie in the refrigerator for five hours, and preferably overnight. Three chopped sweet and sour apples are mixed with five large prunes cut into strips. Carcasses are filled with this stuffing, folded into a sleeve and cooked for half an hour in the oven at 180 Celsius. Then the sleeve is opened, the temperature in the oven rises to two hundred - and after ten minutes home gourmets can be called to the table. The ideal "company" for the dish is rice with vegetables. Or bulgur cooked with freshbell peppers.

Wrapped quails

To deal with some of the dryness of the quail, it's not uncommon for recipes to wrap the birds in something juicy and fatty, like bacon. And a dish made in accordance with such recommendations is really worthy of respect and attention. About eight carcasses are s alted, peppered, sprinkled with white wine vinegar and lemon juice, taken in equal proportions, and marinated in this for about an hour. Then they are slightly dried with napkins and wrapped in wide thin layers of bacon. Before that, a couple of spoons of plum confiture are put inside the carcass - it will give the dish a special piquancy. The legs are tied, the quails are laid out on a parchment-lined (or simply oiled) baking sheet and placed in the oven for 40 minutes. Serving of the food served should also correspond to its level: the dish is covered with lettuce leaves, and green beans, and young carrots, and peas - fresh or canned, and boiled rice can serve as a side dish.

How to cook a quail: recipe with cabbage

Here the carcasses are marinated in dry white wine (half a glass for three birds), mixed with Provence herbs and a 50-gram glass of fresh lemon juice. Then the quails are fried to a crust in olive oil, placed on a baking sheet, covered with foil and baked for a quarter of an hour on an air grill heated to 200 degrees.

Cabbage is chopped, mixed with finely chopped onion and stewed until done. Quail are served ona large plate along with a slide of garnish. According to home tasters, the dish is best revealed in the richness of taste, if its consumption is accompanied by drinking a glass of dry white wine.

Minced mandarin and rice

We already have several ways of cooking stuffed quails. There are a lot of recipes, as you can see for yourself, but not all interesting options were voiced. Let us turn to the results of the imagination of inspired culinary specialists and fill the birds with other compositions. Marinating the carcasses this time is supposed to be in a mixture of a spoonful of honey with the same amount of balsamic vinegar, three tablespoons of soy sauce, two tablespoons of olive oil, a glass of good cognac and seasonings (at least pepper and s alt). The indicated amount of ingredients is enough for six quails. It is necessary to withstand the birds for 30-40 minutes. Just enough time to cook rice, steam raisins, peel and cut two large tangerines. Citruses, by the way, need to be rid of the films covering the slices. All of the above components are combined, s alted; If desired, they can be supplemented with fried bacon. The carcasses are stuffed with stuffing, laid out in a mold and baked for a little longer than half an hour. This recipe allows you to get by with a minimum side dish: a salad or just fresh/pickled vegetables will suffice.

With potatoes

We have left a very successful combination of exotic and everyday life for last. In addition to quails, you will need potatoes and quince for the dish. The bird, they say, can not be marinated - due to quince juice, it should turn out like thattender. The fruit is washed intensively in running water so that the fleecy layer comes off. The seed pods are removed from it, and the pulp is cut into medium-sized slices. These pieces are put inside the washed, dried and s alted carcasses; the upper parts of the wings and lower legs are cut off - they quickly char. However, these parts of the body can be generously lubricated with oil. The quails are placed in a smeared form and surrounded by medium slices of s alted potatoes. If fragments of quince remain, they also spill out into the total mass. From above, the “still life” is peppered (other seasonings can be used), closed with foil or parchment - and the form is hidden for 25 minutes in the oven. Then the container is removed; the bird will definitely be ready, but the potato is not a fact.

In this case, it will have to be baked separately so as not to overdry the quails. You need to serve this charm on a large dish, and berries (including frozen ones), small pickled onions, greens or canned corn and peas are suitable for decorating it. Garnish - any, although most prefer to eat quail separately, and think about accompanying food later.

At the very end, it is worth recalling that quails can be cooked in different ways, there are a great many ways. And they are fertile ground for culinary experiments - unless you forget that bird meat is lean and can quickly become too dry. But quail goes well with almost all side dishes and toppings, so a real culinary artist will find where to deployyour talent.