One hundred years ago in Russia, every self-respecting cook knew very well how to cook quail. This delicious dish could be seen at almost every celebration with wealthy people. Tender, tasty, dietary, but at the same time nutritious, quail meat was prepared in dozens of ways. Perhaps, today, many culinary connoisseurs will be interested to learn how to cook quail at home.
Once upon a time, nobles and just wealthy people did not accidentally like to eat quail - their meat is lean and practically does not contain cholesterol. Therefore, it can be eaten even by people who have recently undergone a serious surgery on the stomach and are just sitting on a fairly strict diet. At the same time, the meat is very satisfying - three small quail carcasses are enough to even ate a person with a very good appetite.
It is important that this valuable product contains:
- Vitamins B1 and B2, which beneficially affect the human nervous system.
- PP (nicotinic acid), which improves blood circulation.
- Vitamin D, preventing the development of rickets.
- Sulfur and phosphorus, normalizing metabolism.
- Potassium, allowing the brain to work more actively.
Therefore, the desire of many culinary specialists who want to learn how to cook quail deliciously can be called very laudable.
Cutting and preparation
The first step is to inspect the carcass. There should not be feathers on the skin - if they are, then you need to remove them. If there is fluff, then it is scorched over an open fire. After that, the carcass is thoroughly washed with cold running water.
The next stage is cutting. It is necessary to incise the carcass in the lower part - between the lower part of the keel and the hips. Through a small incision, all the insides are easily removed. Then you need to rinse the carcass well inside - the easiest way to do this is to direct a stream of cold water from the tap.
You don’t need to cut it into pieces - most recipes telling how to cook quail include cooking the whole thing. It is enough to place the wings behind the back, and bring the legs together and fix with a cook thread.
An experienced chef knows dozens of ways to cook quail - boil soup, bake whole with a side dish, in berry juice or on an open fire. We will tell you some of the most successful recipes that allow you to fully reveal the taste of a bird.
Perhaps this is the most luxurious and even “royal” way of cooking - even demanding gourmets will be impressed to see such a dish on the festive table.
Quail on a skewer
For cooking you will need:
- three quail
- 100 grams of bacon,
- three cloves of garlic,
- Rye bread,
- basil, salt, black pepper.
When all the ingredients are ready, you can tell how to properly prepare quails.
- Carcasses are washed and dried with paper towels.
- Squeeze the garlic through a press, mix with basil and butter.
- Salt carcasses, pepper, stuff with the resulting mixture.
- Wrap quail with bacon.
- plant carcasses on a skewer, alternating with pieces of bread.
- Bake at 200 degrees for 30-40 minutes.
In the pan
A very gentle way of cooking. It is not without reason that many cooks are interested in how to cook quail in a pan. To cook, take:
- olive oil,
- half a teaspoon of rosemary, salt, black pepper.
Start cooking. Here it’s not possible to cook the quail entirely - you need to carefully cut it into two parts, dividing the carcass along the ridge and abdomen. After that, start cooking.
Quail in a pan
- Combine salt, pepper, rosemary and olive oil.
- Lubricate the carcasses generously with the resulting marinade and leave to marinate for an hour and a half.
- Lubricate the pan with the remains of olive oil, heat and lay the quail. fry on both sides until a crispy, delicious crust appears.
- During this time, peel the onion and cut into thin half rings. When a crust appears on the carcasses, add onions to them and mix. Cover and simmer another 20 minutes - until tender.
Quail with cherry
This is a fairly simple way to cook a sophisticated meal. Knowing how to cook quail meat with cherries, you can consider yourself an ace cook. The recipe will require the following ingredients:
- eight quails
- a glass of pitted cherries
- 100 grams of melted pork lard,
- half a glass of broth,
- a tablespoon of brandy,
- salt, pepper, rosemary.
When all the ingredients are collected, start cooking one of the most delicious dishes in life:
- Melt the lard in a pan, heat and lay the quail carcasses there.
- Fry until a crust appears, then drain excess fat.
- Add to the meat a broth in which seasonings, cognac and cherry are bred. Stir, cover the pan and simmer for 20 minutes.
- Serving quail with a side dish, pour it over the stewed sauce.
Having decided to cook quail soup, do not forget that the meat in the bird is pretty lean - there will be no greasy broth from it. Therefore, it is worth adding a little lard. So, prepare:
- four quail
- one and a half liters of water,
- 50 grams of lard
- 50 grams of millet,
- salt, black pepper.
The soup is prepared so simply that it can please you both at home and on the hunt.
- Quail is poured with cold water and brought to a boil. Salt, pepper, cook for 30 minutes.
- Meanwhile, lard and onions are finely chopped, fried in a pan.
- Washed millet is added to the broth. Boiled for another 20 minutes.
- Fry is laid out in the soup, brought to a boil and removed from the heat.
In a slow cooker
Quail houses can be fried in a slow cooker - the recipe is very simple. All that is needed for cooking is:
- four quail
- 2 tablespoons sour cream or mayonnaise,
- a teaspoon of mustard
- salt, pepper, vegetable oil, rosemary, thyme.
Preparing the dish is very simple and easy:
- Seasonings are mixed with mustard and sour cream (or mayonnaise).
- Quails are laid out in a multicooker bowl, greased with vegetable oil, and fried for 2-4 minutes.
- Sauce is added to the carcasses, after which the crock-pot is switched on in the “Baking” mode for 30 minutes.
The dish is very tender, juicy and, most importantly, simple.
Cooking quail in the oven
If you don’t have time to follow the preparation of the festive dish, you should learn how to cook quail in the oven.
Cooking quail in the oven
The following ingredients will be needed:
- five quails
- half a lemon
- half the head of garlic,
- 5 tablespoons of mayonnaise or sour cream,
- salt, pepper, dill, thyme or coriander.
The culinary specialist works only at the beginning - then he can go about his business.
- Mix salt and pepper with dried or chopped herbs.
- Rinse the carcasses, dry with a paper towel, sprinkle with lemon juice and brush with the resulting mixture.
- Peel the garlic, pass through the garlic press, mix with sour cream or mayonnaise.
- Dip each carcass into the sauce.
- grease a baking sheet with vegetable oil. Lay the carcasses on it and put in the oven preheated to 180 degrees for 40 minutes.
The resulting quail will not be inferior in taste and beauty to those that can be tasted in luxury restaurants.
Let's start with the rules for choosing quail in the store. Meat must meet the following requirements:
- To be pink, appetizing, without gray or white spots.
- There is no unpleasant odor - only a neutral smell of meat.
- Press the meat with your finger - it should immediately return to its original form. If there is a dent, then the product is not fresh and it will not work to prepare a delicious dish from it.
Chilled quails can be stored in the refrigerator for no more than 15 weeks. If the carcasses are frozen, the shelf life is increased to 3 months - after which the tender bird acquires an unpleasant smell of stale meat.
If the dish has already been prepared, then it can be stored in the refrigerator for no more than three days. Preferably in a glass or ceramic dish - in cellophane meat will deteriorate faster
Before preparing any dish, meat must be prepared. To do this, about one hour before you plan to cook, you need to hold the processed quail carcasses in the refrigerator. Then with a napkin, wipe it inside and out.
The quail meat is somewhat dry, so before cooking, it must be held in a specially prepared marinade.
The recipe for a simple quail marinade:
This is the basis of the marinade recipe, but you can add some of your ingredients.
You need to marinate for a couple of hours. Add a little wine if you wish.
Before frying or stewing, you need to tie the legs with cook thread.
Roasting in the oven or on charcoal
We begin to cook the already pickled carcass by dipping a small brush in ghee or sauce and greasing the whole carcass with it. Some cooks recommend wrapping meat with pancetta, ham or grape leaves. This is necessary so that the meat does not dry out and does not lose its juiciness.
When preparing a quail, a recipe may require the removal of cartilage to make this simple. You may also need to cut a ridge using kitchen scissors.
Next, the meat is processed depending on what dish you want to cook.
If the meat is cooked on charcoal or in the oven, then the carcass should not be strung on one skewer, but on two, as shown in the photo below. It is necessary to string in such a way that each skewer passes through the leg on one side, and exits through the leg on the other. This is necessary so that the bird holds well in the position that you need. Only this way will allow you to well and evenly fry it on each side. This recipe can be changed at your discretion.
It is best to keep the quail carcasses on a tray, or a large dish in the refrigerator, covering it with foil or parchment. The dish is placed on the lower shelf.
In this form, it is not recommended to store quail meat for longer than two to three days, if it is in the refrigerator for longer, it will begin to deteriorate.
- 2-4 quail carcasses,
- 0.5 l of wine (preferably if it is dry),
- 1 tablespoon of honey
- vegetable oil,
- spices of your choice salt, black or red ground pepper.
- Cut quail carcasses on the breast.
- We beat off a little to make them flat.
- Rub with salt, pepper and other spices.
- We mix the wine with honey and pour the carcass with this marinade. Two to four hours are enough for pickling.
- We take out the carcasses, wipe with a napkin and fry in a pan. A golden crust should appear.
- Then we lay in the cauldron of our browned quail, fill with the remnants of the marinade and stew, covering with a lid on low heat for about forty minutes, maybe a little more, i.e. until ready.
The dish is served with a side dish, which can be selected at your discretion.
Simple but delicious recipe!
This is a very simple but, nevertheless, very tasty recipe for making quail carcasses, worthy of the royal table. We will need ingredients that are inexpensive and are sold in any store.
- quail - 2 carcasses,
- champignons - 200 grams,
- a pair of medium sized onions,
- processed cheese 2-3 pcs.,
- vegetable oil,
- ground black or red pepper,
- We mix salt, pepper and sugar and rub the resulting mixture inside and out of the carcass.
- We leave them for about five hours so that the meat is saturated with this mixture.
- While the meat is pickled, prepare the filling. To do this, finely chop the onions and mushrooms and fry them in vegetable oil, pre-pepper and salt.
- We wait until the filling has cooled and add thyme and cheese, mix well.
- The resulting filling is stuffed with carcasses, which by this time should already have time to marinate.
- We tie the legs of the quail with a thread.
- Next, the carcasses are fried on each side in vegetable oil. We do not regret oil. It will take about five minutes to roast. Next, put stuffed carcasses on steam and cook for 20-25 minutes.
Serve with rice or pasta.
As you can see, a very simple recipe, but not a gourmet will impress.