How to cook quail: recipes with photos

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

Even in Russia, from ancient times, insanely delicious quail meat was prepared, which was treated to dear guests. Over time, not a single Russian feast was complete without the most tender quails. And the best recipes for cooking this bird were used to decorate the royal 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 cooked quail is very tender and juicy. By the way, wild poultry meat contains substances that increase appetite and increase the formation of gastric juice. Previously, quails were called game, because hunting seasons were even arranged for them, but now such birds are increasingly specially bred on poultry farms. But the name "game" is still preserved.

Quail recipes (with photos, videos and step-by-step accompaniment of the cooking process) today can be found in huge quantities. These birdsused for salads or served as a separate dish, they just need to be fried, baked or stewed beforehand. 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 amount of various spices are often added to obtain a rich taste. The average portion for one person is 2-3 carcasses, because quail meat is quite satisfying, and it is also perfectly digested and practically free of cholesterol.

Quail meat contains the following useful elements:

• Nicotinic acid, without which proper blood circulation is impossible.
• Vitamin D helps prevent rickets.
• Vitamins B1 and B2. They have exceptional benefits for the human nervous system.
• Potassium, which 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 content of meat.

What should I pay attention to when choosing and storing quails?

The choice of quails is not an easy task, but it must be solved. Indeed, when wondering how to cook quail, the recipes of which are filled with culinary sites, you need to understand what the mostthe important thing is the choice of the bird.

First of all, you need to pay attention to such nuances:

1. Smell. Any smell in quail meat is a poor quality. You need to understand that neutral, odorless meat is ideal.
2. Color. The meat should look he althy. It should ideally be pinkish red and not have any white or pinkish red spots on it.
3. 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.

Cold quail carcasses are stored for 2 weeks. It is allowed to save such meat in the freezer for no more than 3 months.

Proper preparation of quails for cooking

Cooking according to any quail recipe requires preliminary preparation of carcasses. To do this, you need to perform the following manipulations:

• Gut the carcasses. If there are feathers left on them, they must be singeed. To do this, the quail skin must be gently smeared with alcohol, and then lightly fried. After that, removing the feathers will be easy.
• Rinse prepared carcasses under running water.
• Shape carcasses. Some recipes have special wishes for the formation of carcasses. But if this is not prescribed, you can do it this way: lay the wings behind your back and lay the 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 insertone, and then the second leg. The paws can also be tied using chef's thread.
• At the end, you need to rub the carcass with s alt. You can add quite a bit of s alt so as not to spoil the tender meat of the game.

Cooking quail: some basic tips

Today you can find a lot of recipes on how to cook quail. You can roast quails or bake them in the oven. Wild game meat will be incredibly fragrant if it is fried on smoldering coals. It will be especially tasty if you stuff the carcasses and bake them.

The selected cooking method affects the cooking time. It will take about an hour to cook, setting the temperature in the range of 150-230 degrees.

To make a dish tasty, you need to follow these simple rules:

• Immediately before cooking, send the prepared carcasses to the refrigerator for an hour. Then, with a dry cloth, gently wipe the inside and outside of the carcass.
• Quail meat is fairly dry and lean, making it best to marinate before cooking. For this, pepper and onion are usually used, as well as other spices. If you add wine to the marinade, it will add spice to the dish.
• Immediately before cooking, you need to coat the carcasses with butter. To keep it juicy, it is necessary to water it with prepared marinade during cooking.

Steamed quail

This quail recipe is considered the easiest, but despite this, it is verydelicious.

It will require the following ingredients:

• 4 quail carcasses.
• 0, 5 liters of dry wine.
• 1 tbsp l. honey.
• Spices (you can use classic s alt and pepper, or you can experiment and choose something original).

Cut the bird along the chest, and then beat it gently. It is important that the carcasses are flat. After that, rub the quails with spices. Prepare a marinade from wine and honey, pour carcasses with it. Leave for 4 hours to marinate.

Marinated quails 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 easiest tasks regarding the preparation of such game. And so you can surprise your guests with a truly exquisite and tasty treat.

You need to prepare the following ingredients:

• 3 quail carcasses.
• 1 medium onion.
• 1 small carrot.
• Spices.
• 50 grams of mushrooms (whatever you like, the type is not important).
• Vegetable oil.

When cooking, you need to follow these steps:

1. Grate the prepared carcasses with a mixture of s alt and pepper. After that, you need to send the quails to the refrigerator for maturation.
2. Cut the mushrooms into strips and fry in a pan using a minimum amount of oil. For thick mushroom straws will be5 minutes of frying is enough, but it all depends on the type of mushrooms. Remove to a separate bowl.
3. Fry chopped onions and carrots in a pan.
4. Mix all prepared ingredients and cool. After that, stuff the carcasses, chipping off the abdomen with toothpicks.
5. This recipe with a photo of quails in the oven suggests that you need to put the remaining vegetables on a baking sheet covered with foil, and carcasses on top. For juiciness, add 1 tbsp. l. water. After that, roll up the foil, making an envelope.
6. Set the temperature to 180 degrees and send the carcasses to the oven. Bake for 30 minutes, then unfold the foil, pour over the resulting carcass juice and set for another 15 minutes.

Quail in oil: a recipe in the oven

The perfect recipe for quail in the oven, which can be easily cooked at home. Such a simple and quick cooking method will help decorate any holiday table.

Ingredients needed:

• 2 quail carcasses.
• 50 grams of butter.
• Spices.
• Greens (thyme, basil and parsley are great).
• 2 garlic cloves.
• Soy sauce.
• Kefir.

Prepare the carcasses and send them to marinate in kefir for 3 hours. After that, put the quail in a greased baking dish and sprinkle with herbs and garlic, which must first be chopped not very finely.

Send the mold to the oven preheated to 180 degrees and bake the carcasses for 50 minutes. When cookingfrom time to time pour the dish with the juice that has formed. Rice or vegetables can be used as a side dish.

Quails with cherries

This easy quail recipe involves cooking carcasses using a frying pan.

It needs these ingredients:

• 8 quail carcasses;
• 200 grams of cherries;
• 100 ml stock;
• 1 tbsp l. cognac;
• 100 grams of rendered lard.

Fry processed quail carcasses in a pan until half cooked. After adding cherries, removing all the bones beforehand, pour cognac and broth. Cook over low heat with the lid closed.

Bon appetit and new culinary achievements!