More recently, the quail meat was considered an exceptional delicacy that can be enjoyed at an expensive restaurant. Today every housewife can buy these tiny but very useful birds and cook them to your liking.
And if it’s own products of hunting wild game dish will be doubly delicious. Especially the original work of quail baked in the oven.
How to choose and store
But before you use one of the recipes, it is necessary to learn about all the intricacies of buying (for those who are not lucky in hunting), preparation and storage of quail. Choosing a chilled carcass, it is necessary to assess the condition of the meat. From fresh carcasses it is light pink and firm. When you press the fillets very quickly returns to the original form.
If frozen, the bird suspiciously weighs a lot, it is likely that the producers went to the trick and pumped carcass with water. During cooking it will result in excessive moisture and ready the meat will be too watery. This is another argument in favor of self-produced birds.
If possible, you need to smell the quail. It is possible to capture very subtle scent, reminiscent of chicken. This is clear evidence of freshness of meat and high quality.
Refrigerated quail in the refrigerator up to one week. In the freezer this period may be extended to several months.
Before you cook the quail on the selected recipe, it is necessary to properly prepare. If you managed to buy the whole carcass, it is necessary:
- Poultry usually not treated as thoroughly as the store. Inside can stay the heart, liver and other organ meats. It is necessary to remove and rinse the bird.
- Cut off the legs, the neck and the extreme part of the wing. Throw them away, as well as offal is not necessary, but it is better to use to get rich, but at the same time, diet broth.
- If the bird carcass remained feathers, it should be a good sear. Why quail grate a small amount of alcohol and fry without oil in a hot pan on all sides. After easy to remove the remains of feathers.
- Order quail meat was even softer, before preparing the carcass must be lightly-marinated. If the recipe is not separately specified, the carcass still need to RUB salt and leave for a few minutes. And to RUB the bird not only from above and within and under the skin on the breast.
Stuffed quail baked
To surprise your guests with an exquisite delicacy, it is not necessary to be an experienced chef. Enough to roast the quail in the oven for the following recipe. Pre-prep ingredients:
- 3 birds;
- onion medium size;
- small carrots;
- 50 g of any mushrooms;
- salt, black pepper;
- vegetable oil.
The technology of preparation following.
- Salt and pepper mix, then RUB with a clean washed and dried carcasses. Remove in the cold for ripening.
- At this time, the mushrooms cut into fat strips and quickly sauté (about 5-7 minutes) at the minimum of oil. Transfer to a plate.
- Splash the pan with a little oil and saute the carrots, onion, pre-shredded.
- Mix all ingredients of the filling and after complete cooling it nafarshiruyte carcass. To make vegetable stuffing when baking not dropped, however the belly with toothpicks.
- Cover a baking sheet with foil, place the remaining stuffing and top with a quail. Add a tablespoon of water for juiciness and wrap foil envelope.
- In the oven (180°C) quail should spend 30 minutes, after which expand the foil, baste the birds with the separated juice and not covering put back for another 15 minutes.
Quail marinated, baked in a sleeve
A very simple recipe allows you to cook a wonderful dish in the oven, which will bring to mind its spicy aroma and taste.
And all this is achieved by using the simplest of ingredients.
- 5 quails;
- two small onions;
- the average head of garlic;
- 2 tbsp prepared grainy mustard;
- salt and spices to taste;
- the fresh dill.
The technology of preparation is very easy.
- The frozen carcasses pre-defrost at room conditions. After careful treatment, RUB with your favorite spices and salt. This recipe allows you to experiment with flavors, because taking spicy herbs can any.
- Clean the onion and garlic, chop in a blender. The resulting mixture mix with mustard and mayonnaise, add chopped herbs. To mix compound of ingredients and liberally coat the quail.
- Lay the birds in a bowl, cover with a flat plate on top securely install a jar with water. In this form, the quail will spend около2–3 hours.
- Pickled carcass put in a sleeve for baking, preheat oven to 170°C and bake for about an hour.
- Then rip the sleeve and send the bird back in the oven for 10 minutes to obtain a Golden brown, increase temperature to 180°C.
Quail with potatoes – dinner ready
This recipe allows you to cook a complete dinner without much effort.
All that is required is to prepare the raw ingredients and send the dish to be baked in the oven.
- 6 quail;
- 1 kg of washed potatoes of small size;
- 1.5 tbsp homemade adzhika;
- 2 tbsp mustard classic;
- 1 tsp of mixed spices;
- 2-3 Bay leaf;
- 6 zubochkov garlic;
- 30 grams of good butter.
The cooking procedure is simple.
- Well-treated carcass rinse and RUB with salt, place them in a deep container.
- As soon as the salt crystals to dissolve, liberally RUB the birds with a mixture of peppers. Bay leaf broken into small pieces and sprinkle the carcass for flavor. In each bird put a piece of butter.
- This recipe for quail in the oven does not provide for peeling potatoes. Just wash it and dry it with a towel. Then slice into 4 pieces.
- For baking it is best to take a ceramic baking pan, but you can take and ordinary, zastelil it with foil. On the bottom evenly lay the slices of potatoes, top with quail and whole cloves of peeled garlic. Pour sauce adjika and mustard. Optional in the sauce, you can add salt, spices.
- Preheat the oven to 180°C, put inside the baking tray with the dish and bake forty minutes.
To cook quail in the oven very simply and quickly. At will it is possible to change the composition of the marinade, bake the bird with vegetables or cereals. In the end, always get a very tasty dish.