Cooking recipes quail
Before preparing the quails you need to pluck it,Vypotroshit, wash and dry wipe. The meat of the quail is very nutritious, 220-330 g is sufficient for one serving, with a carcass weight of 110-120 grams, that is, 2-3 carcass will suffice.</ P>
Recipes for cooking quail meat
Prepared quails roll in breadcrumbs fromFlour with salt and pepper. Fry the quails on all sides in 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
1 liter. - vegetable oils,
100 g. - a fat,
200 grams of veal,
1 glass of any white wine,
1 tbsp. Meat broth,
12 - quail carcasses,
100 g. - Parmesan cheese,
Green parsley, pepper, salt.
In the pan, pour in the vegetable oil, addFat lard, veal - pre-cut into small slices, wine, meat broth, finely chopped onions, quail carcasses - cover with a lid and simmer on low heat until cooked. Ready quail pull out on a dish, the remaining broth filter and water the carcasses from above.
On the side dish for this dish is ideal for boiled rice, seasoned with butter and parmesan.
Quail in own juice
Prepared quail pepper, salt,Put into 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
Carcasses quail - 8 pcs.,
1 clove of garlic,
Cumin, coriander seeds - one teaspoon,
1 pinch of ground peppers,
2 tbsp. L. - olive oil.
Garlic, cumin, coriander seeds, ground pepper,Onions, coriander greens, olive oil - put into a blender and beat to a homogeneous mass. 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, slices of lemon and finely chopped parsley.
Quail of tobacco
Very easy to prepare dish that hasStunning taste. Prepare carcasses on the stomach to make a small incision, pepper, salt, cover with sour cream. Fry in a pan until a crispy crust is formed. Ready-made carcases are recommended to serve hot sauce and lettuce leaves.
Shish kebab from quail
To prepare shish kebab carcass of birds needMarinate them, put them in deep dishes, top 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.,
Wine vinegar - 80 ml.,
Pepper, salt, garlic, pepper peas, bay leaves - add to taste.
To gut the quail, rinse, put the liver inside and fry in a frying pan with butter added for 15 minutes on low heat, constantly turning over.
Of the ready carcasses it is necessary to take out the liver and grind it with wine vinegar, garlic, crushed almonds.
The resulting mixture is spread on the frying pan to the bird carcasses, season the bay leaves, pepper peas, tightly close the lid and stew for 20 minutes.
Quail, fried in grape leaves
Carcasses quail should be salted, creamOil. Carcasses should be wrapped with grape leaves and wrapped in threads, left for half an hour. Then put into a brazier, add 50 g. Any fat. Fry for 15 - 20 minutes.
Quail, stewed in wine
10 quail carcasses,
1/5 cup red table wine,
2 tbsp. Spoons of plum oil,
300 g of veal,
1 tbsp. Spoon chopped parsley,
200 g of bacon,
1/8 cup of meat broth.
At the bottom of a deep pan you need to lay layers: Cut into thin slices of fat 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 lay a piece of bacon, pour the broth, left after quenching, sprinkle with parsley.
Quail in tomato sauce
Take 3 quails, gut, wash well,Sprinkle with black pepper and salt. In a deep bowl, preheat ½ cup of fat, lay quail 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.
Prepared and well washed carcasses lay inDeep saucepan. In a separate bowl, mix: a glass of butter with one glass of white wine, four tablespoons of vinegar, two heads of onions, bay leaf, pepper, salt. Finished a mixture of pour the quail. 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. To put on slow fire and to extinguish 2 hours.