Quail meat has been cooked in Russia since ancient times. Fried quails are a dish that no Russian feast can do without. It is not for nothing that cooked quails were always on the royal table.

A countless number of recipes for the preparation of quail meat have been preserved, recorded in ancient cooking books: the famous quail in a royal style, quail with cherries, quail carcasses fried on a wire rack, quail stuffed with breadcrumbs. You can continue indefinitely.

Quail meat is very much appreciated by game lovers for its delicate taste and unusual aroma. Quail meat is unusually juicy and tender. Quail meat contains substances that give the dish a specific taste, increase appetite and form an increased formation of gastric juice.

Now quail is called game, but this is very conditional. If earlier they hunted quail on purpose, today they are bred in a subsidiary farm or on poultry farms.

Currently, there are a huge number of recipes for cooking this delicious bird: quails are stuffed, stewed and fried, salads are prepared, baked with spices and herbs. Quail recipes are found in all cuisines of the world.

Features of meat

Quail meat is tender and extremely tasty. Quail meat lovers note its special taste.

Another feature of quail meat is increased leanness, and in order to get a rich taste, a large number of various spices are added: salt, pepper, basil, thyme and many others.

It is advisable to take a bird with light (yellow or pinkish) skin, the game should be well-fed, with good plumage. Delicious and high-quality dishes will be made from such quails.

Interesting: the quail meat is quite satisfying, although the carcass is lightweight. Therefore, the average portion per person is 2-3 carcasses.

Benefits and nutritional properties

Despite the fact that quail is a game, its meat is well absorbed by the human body. In addition, there is very little cholesterol in quail meat.

Vitamins and trace elements contained in quail meat:

• nicotinic acid (PP) - it helps the blood to circulate properly;
• vitamins B1, B2 - very useful for the human nervous system;
• a large amount of vitamin D, which prevents rickets;
• potassium is useful for preventing arrhythmias and improves brain function;
• protein makes meat satiety and nutritious;
• phosphorus and sulfur ensure the normalization of metabolism.

Quail meat contains many other trace elements that are no less useful to the human body. If you sometimes add quail meat to your diet, it will have a beneficial effect on the body, especially with diseases of the liver, respiratory system, kidneys and gastrointestinal tract.

Important: despite the rather high calorie content, quail meat is allowed to be consumed even during a diet!

Proper storage

Many hunting lovers and ordinary people are worried about the question: how to cook quail correctly. However, first of all, you need to choose the right quail for cooking.

What you need to pay attention to when choosing a quail in the first place:

• The smell of meat. Quail meat should not have any smell. Ideally, this is neutral, odorless, meat.
• Color. The color of the meat should give the impression of "healthy", that is, it should look fresh, pinkish-red. There should not be any dark, and even more so, whitish spots.
• Consistency. If you press on the quail carcass with your finger, you should feel a little resistance. Fresh quail meat is firm and firm. There should be no dents on the carcass during physical impact.

Quail meat is stored chilled for no more than 2 weeks. In the freezer, the shelf life is extended to 3 months. Cooked quails can be eaten within 3 days (if stored in the refrigerator), after the expiration date, it is better to give the leftovers to pets.

Cutting and preparation

If you have to cook dishes from quail, initially the carcasses must be prepared:

• Before cooking, the quail must be gutted. If feathers remain on the carcass, you need to singe it. To do this, you need to rub the skin of the quail with alcohol and fry in a pan. Remove all feathers from the skin after roasting.
• Further, the cut carcasses must be washed with cool (preferably cold) water.
• Then the carcasses are formed, unless a special method is specified in the recipe. Forming is as follows: the wings of the processed carcass are laid behind the back. To fill the legs of the bird, you need to cut the peritoneum about 6 mm. along the carcass. One is inserted into the resulting incision, and then the other leg of the carcass. You can tie the hind legs of the bird with a cook's thread.
• Having formed the carcass, the poultry meat is salted (rubbed with salt) to taste.

Advice: if you are in doubt about the amount of salt you need, and are afraid to oversalt, it is better to add less than oversalt. Game has a unique taste, and it can be added just a little - this will only make the taste of meat softer.

It's time for heat treatment. What to cook with quail? Quail can be deep-fried or baked in the oven. Quail meat fried over smoldering coals has a wonderful taste. In addition, the carcasses are stuffed and baked. Some have learned how to cook quail in infrared ovens.

The temperature and duration of heat treatment depends on the chosen method of cooking quail. The average cooking time is 1 hour at a temperature of 150 ° C - 230 ° C.

Simple rules, the observance of which will make dishes with quails amazingly tasty:

Before cooking quails, you need to hold the prepared carcasses (the preparation process is described above) in the refrigerator for about 1 hour. After that, wipe the inner and outer sides of the quail with a napkin.

Since quail has a fairly dry and lean meat, it is better to marinate it in onions with peppers and other spices. Wine added to the quail marinade will add piquancy to the meat. Before cooking, it is better to coat the meat with melted butter, and during cooking, you can pour it with marinade.

Recipes

How to cook quail at home? Below are several ways to cook quail deliciously. This delicious bird is fried, stewed, baked and boiled - regardless of the recipe, any quail dish turns out to be unforgettable.

Cooking quail in oil

This recipe is perfect for those who want to learn how to cook quail in the oven at home. The recipe is very simple and fast enough. It will be indispensable for housewives with little experience in game cooking. This dish will decorate any festive table.

The recipe will need the following components:

• carcasses - 2 pieces;
• seasonings: parsley, basil, thyme - half a small bunch;
• butter 50 grams;
• garlic - 2 cloves;
• kefir;
• soy sauce.

Rinse and dry the carcasses well, then put in kefir. In kefir, quails should be marinated for about 3 hours. After the expiration of time, parsley or other greens need to be finely chopped, chopped garlic. Put a little butter in a baking dish, put the pickled carcasses on it and sprinkle with chopped garlic and herbs on top.

We put the mold in an oven preheated to 180 ° C. Bake for about 50 minutes. During cooking, pour the resulting juice over the dish from time to time. Vegetables or rice are perfect as a side dish. This simple quail recipe will help you create a truly culinary masterpiece that can be safely used for any celebration.

Quail royally

Despite the slightly pretentious name of this recipe, this is an easy way to cook quail in the oven. The dish prepared according to this recipe will become a decoration of the holiday. It looks very elegant and beautiful.

To cook quails royally, carcasses of young quails (up to 1 year old) are needed, since their meat is more tasty and tender.

Required components:

• quail carcasses - 5 pieces;
• quail or chicken liver - 200 grams;
• apple - 1 piece;
• bacon - 300 grams;
• onion - 2 pieces (medium size);
• salt and pepper to taste.

To make the bird tasty and juicy, it must be marinated before cooking.

Marinade for quails:

• vegetable oil (preferably extra virgin olive oil) - 2 tbsp. l .;
• soy sauce;
• honey - 2 tbsp. l .;
• curry seasoning - 1 tsp;
• paprika - 1 tsp;
• juice of half a lemon;
• flour - 2 tbsp. l;
• salt to taste.

Cooking quail:

First, pour vegetable or olive oil into a bowl, a little soy vinegar (2 tablespoons), honey. Mix everything and add paprika to taste. In the prepared marinade, you need to put the carcasses prepared in advance. We leave the carcass in the marinade for about 1 hour in a cool place.

Next, you need to cut the quail or chicken liver into small cubes. The apple must be cut into rings, after removing the core. Fry the chopped liver in a little oil. At the end of frying, add apple and salt with pepper to taste to the liver. After 5 minutes, the filling for quail stuffing is ready.

Stuff the well-marinated carcasses with the prepared filling. After that, they need to be carefully wrapped in thin slices of bacon.

On a baking sheet or heat-resistant dish, quails are laid out with the breast up. Cooking the quails in the oven will take about 1 hour. Oven temperature - 180 ° С.

Carcasses in the process of baking will acquire a beautiful appetizing crust. Boiled potatoes with fried onions until golden brown are ideal as a side dish. All other recipes for cooking quail in the oven in various interpretations repeat this ancient way of cooking royal game.

Quail soup

This delicious soup can be made with ease both on the hunt and at home.

Components:

• poultry carcasses - 4 pieces
• water -1.5 liters;
• millet - 50 grams;
• onion - 1 piece;
• pork fat - 50 grams.

Cooking soup:

This soup is very tasty when it is cooked over an open fire. Put the prepared carcasses in a cauldron. They should cook for at least 30 minutes. At this time, you need to rinse the millet. Then we dip the millet into the ready-made broth and cook for another 20 minutes.

Lard is finely chopped and fried with pre-chopped onions. Then add the soup to the fry. For satiety, put chopped potatoes in the soup. The most delicious soup is ready.

Quail with cherries

This recipe is for those who are interested in how to cook quail in a pan. The recipe has been preserved in ancient cookbooks.

Components used:

• carcasses - 8 pieces
• cherry - 200 g.
• broth -100 ml;
• cognac - 1 tbsp. l;
• baked pork lard - 100 grams.

Cooking process:

Pre-processed carcasses must be fried in a pan until half cooked. Then add the pitted cherries, broth and cognac. Reduce frying temperature and cook quail by closing the lid. Serve in a deep platter with juice and cherries.

Stewed quail

This is the easiest quail recipe, but no less delicious.

• poultry carcasses - 4 pieces;
• dry wine - 0.5 liters;
• honey - 1 tbsp. l;
• spices to taste.

The bird is cut along the breast and beaten off. Carcasses must be flat. Then you need to rub them with spices, salt and peppers to taste. Prepared carcasses are poured with wine and honey is added. In this marinade, carcasses are kept for up to 4 hours.

The pickled game is fried and put into a cauldron. The remaining marinade is poured into the cauldron and stewed for about 1 hour over low heat under the lid.

Quails on a skewer

How to cook quail in an unusual way? To make the dish look very impressive and festive? The poultry prepared according to this recipe will decorate the most exquisite table.

• poultry carcasses (depending on the need);
• bacon;
• bread (better than rye);
• butter;
• parsley (or cilantro), rosemary;
• garlic;
• cherry tomatoes.

It is also necessary to prepare skewers, in stores there is a huge selection of skewers of different sizes, colors and shapes.

Soften the butter, add finely chopped garlic. Mix everything, add spices to taste. Put cooked butter in the cuts made in the carcasses. Then wrap the quail in bacon, and tie the legs and wings with a cook's thread.

Put the stuffed carcasses in a baking dish and place in an oven preheated to a temperature of 200 ° C. Bake for no more than half an hour. In the process of cooking, the carcass should be periodically watered with oil.

Cooked carcasses need to be strung on skewers, alternating with rye bread medallions and cherry tomatoes.

Enjoy your meal!

Video

From our video you will learn how to cook a tobacco quail.

If you are looking to showcase your culinary skills, then cooking quail might be the best reason to do so. Small birds have incredibly tender meat that any inept cook can spoil in no time. So that you do not get among the latter, we will share with you the recipes and subtleties of cooking quail in this material.

How to cook quail - recipe for cooking in the oven

The most popular way to cook quail is to bake them in the oven. Imagine how picturesque a dish with toasted carcasses on your banquet table will look. Moreover, each of the guests can easily be served a separate carcass, which is much more interesting to cope with than a piece of beaten chicken fillet.

Ingredients:

• quail - 6 carcasses;
• - 30 ml;
• hot sauce to taste;
• sesame oil - 5 ml;
• honey - 25 ml;
• garlic cloves - 3 pcs.;
• grated ginger root - 1 tbsp. the spoon;
• white wine (dry) - 55 ml;
• soy sauce - 55 ml.

Preparation

Combine all ingredients except the quail in a glass / plastic container or ziplock bag. Put the bird in the resulting marinade and leave for about half an hour. Over time, pour the excess marinade into a saucepan, quickly fry the birds to brown, and then transfer to the oven at 190 degrees for 20-25 minutes. Meanwhile, simmer the marinade until it forms a thick sauce. Pour the finished sauce over the quails and serve the birds to the table.

Quail - recipe for cooking in the oven in foil

Ingredients:

• quail - 8 pcs.;
• grape seed oil - 45 ml;
• cognac - 45 ml;
• - 230 ml;
• grapes - 380 g.

Preparation

Mix half the oil and half the cognac. Rub the birds with salt, and then the resulting marinade, and leave for half an hour. Combine remaining butter, brandy and broth. Cut the grapes. Pour the broth and place the grapes over the bottom of the mold. Quickly brown the birds in a skillet and place on top. Cover the tin with foil and leave the quail at 230 degrees for 20-25 minutes.

A similar recipe for cooking quails in the oven can be repeated in the sleeve, pouring the marinade, laying out the birds and grapes, and then securing the edges with clips.

Quail soup recipe

In this recipe, we use ready-made chicken broth only because the quail carcasses are so small and tender that they do not tolerate long-term cooking.

Ingredients:

• homemade noodles - 390 g;
• vegetable oil - 35 ml;
• quail - 2 carcasses;
• garlic cloves - 2 pcs.;
• chicken broth - 1.6 l;
• chinese cabbage - 85 g;
• eggs - 2 pcs.

Preparation

Divide the quail carcasses into pieces and brown in vegetable oil. Simmer the chopped Chinese cabbage leaves separately. Pour the broth over the bird and place the noodles next. When the liquid comes to a boil, put the cabbage in a saucepan, beat a couple of eggs (you can even quail, but then 6-8 eggs) and pour into the hot broth. Remove the soup from heat and let it brew.

Ingredients:

Preparation

Rub the quail carcasses with salt, place in a plastic container and cover with the curry milk mixture. Leave the birds in the marinade overnight. The next day, let the excess marinade drain and coat the carcasses in flour. Heat the oil in a deep skillet and fry the quails in it until browned.

You can repeat this recipe for cooking quails in a slow cooker, the deep bowl of which, together with the "Fry" mode, will provide you with a deep-frying effect, making the poultry even more rosy and crispy.

Quail dishes are not only tasty, but also very healthy. This poultry meat contains 22 percent of protein and vitamins such as B5, B6 and other microelements, important for the human body, are beneficial and healing in many diseases.

Quail meat is low in calories and therefore it can be recommended for those who care about their figure.

Previously, quails were bred only in the Middle East, but now the situation has changed, to the great joy of hunters, they have spread and can be found in all European countries.

Since the quail itself is a small bird, as can be seen in the photo, a couple of carcasses are required to prepare a full portion at home.

When preparing quail dishes, you need to take into account that the taste of meat is unique and the chef's task is not to interrupt this taste, but, on the contrary, to emphasize it with the help of seasonings and spices. You can use regular salt and pepper, as well as others, such as thyme, basil works very well, but you can experiment with others. You will cook for yourself, so do it as you like.

When choosing a carcass, give preference to plump birds. The skin should be perfectly fresh in appearance and have a creamy or yellowish color with a pinkish tinge. The quality of the meat of such carcasses will be the best.

Features of cooking quails

In order for you to get an exquisite appetizing dish that will appeal to everyone who tries it, when you cook it, you need to adhere to a few simple rules.

Meat preparation

Before preparing any dish, the 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.

Quail meat is somewhat dry, therefore, before cooking, it must be kept in a specially prepared marinade.

Simple quail marinade recipe:

• pepper;
• thyme.

This is the basis of the marinade recipe, but you can add your own ingredients.

You need to marinate for a couple of hours. Add a little wine if desired.

Before frying or stewing, you need to tie the legs with a cook's thread.

Roasting in the oven or over charcoal

We begin to prepare the already marinated carcass by dipping a small brush in ghee or sauce and greasing the whole carcass with it. Some cooks recommend wrapping the meat with pancetta, ham, or grape leaves. This is necessary to prevent the meat from drying out and losing its juiciness.

When cooking quail, the recipe may require removal of cartilage. This is not difficult. It may also be necessary to cut the ridge with kitchen scissors.

If the meat is cooked on charcoal or in the oven, then the carcass must be strung not on one skewer, but on two, as shown in the photo below. You need 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 in order for the bird to hold well in the position you want. Only this method will allow you to fry it well and evenly on each side. You can change this recipe at your discretion.

Storage

It is best to keep the quail carcasses on a tray or large platter in the refrigerator, covered with foil or parchment. The dish is placed on the lower shelf.

Video "Quail Dishes in the Oven"

This video shows how to cook small quail dishes in the oven.

Quick cooking recipe

To prepare a stuffed carcass according to this recipe, we need the simplest ingredients.

Ingredients

• 2-4 quail carcasses;
• 0.5 l of wine (preferably if it is dry);
• 1 tablespoon honey
• vegetable oil;
• spices at your discretion salt, black or red ground pepper.

Preparation

• We cut the quail carcasses on the breast.
• We beat back a little so that they become flat.
• Rub with salt, pepper and other spices.
• Mix the wine with honey and fill the carcasses with this marinade. For marinating, two to four hours are enough.
• We take out the carcasses, wipe with a napkin and fry in a pan. A golden crust should appear.
• Next, we lay down our browned quails in the cauldron, fill with the rest of the marinade and simmer, covering with a lid over low heat for about forty minutes, maybe a little more, i.e. until ready.

The dish is served with a side dish that can be chosen at your discretion.

Simple but delicious recipe!

This is a very simple but, nevertheless, very tasty recipe for making quail in carcasses, worthy of the royal table. We need ingredients that are inexpensive and available in any store.

Ingredients

• quail - 2 carcasses;
• champignons - 200 grams;
• a pair of medium-sized onions;
• processed cheese curds 2-3 pcs .;
• vegetable oil;
• thyme;
• sugar;
• ground black or red pepper;
• salt.

Preparation

• Mix salt, pepper and sugar and rub the resulting mixture from the inside and outside of the carcass.
• We leave them for about five hours so that the meat is saturated with this mixture.
• While the meat is marinated, prepare the filling. To do this, finely chop the onion and champignons and fry them in vegetable oil, pre-pepper and salt.
• We wait until the filling has cooled and add the thyme and cheese, mix well.
• We stuff the carcasses with the resulting filling, which by this time should have time to marinate.
• We tie the quail legs with a thread.
• Next, fry the carcasses in vegetable oil on each side. We do not regret oil. It will take about five minutes to roast. Next, we put the stuffed carcasses on steam and cook for 20-25 minutes.

Serve with rice or pasta.

As you can see, a very simple recipe, but will not leave indifferent any gourmet.

Baked quail

An excellent recipe that will help you to feel and enjoy all the subtleties and uniqueness of quail meat.

Ingredients

• 2 quail carcasses;
• butter one hundred grams;
• thyme;
• three cloves of garlic;
• 100 grams of dry red wine;
• salt;
• 50 milliliters of balsamic vinegar;
• ground black pepper.

Preparation

• Quail carcasses need to be thoroughly washed and dried with a napkin.
• Rub inside and out with black pepper.
• The butter needs to be slightly softened, for this, if it was in the refrigerator, you just need to put it on the table and wait until it warms up a little and becomes soft.
• Next, grind the thyme.
• Press the garlic with the garlic.
• Combine the above two ingredients with butter and mix well.
• Now we have to work very carefully, the quality of which will determine the success of the preparation of the whole dish. Namely, it is necessary to shove small pieces of butter under the skin of the quail. Do everything carefully so that it does not tear. As much oil as possible should be placed under the skin in the area of \u200b\u200bthe breast and legs. This is necessary in order for the quails to come out juicy and fragrant!
• Next, we lay the carcasses in baking dishes with their backs down and cook at a temperature of two hundred degrees for about 25 minutes until the skin becomes fried and golden.
• While the quails are baked, you need to start making the sauce.
• The saucepan is put on fire and red wine and balsamic vinegar are poured into it (you can buy inexpensive).
• We are waiting for the resulting mixture to boil down approximately four times. The sauce should thicken, but not very thick.

Pour the baked quail with sauce and serve! Great recipe, isn't it?

Quail salad

An excellent salad made from affordable and inexpensive products, the highlight of which will be quail meat, which makes it even more piquant.

Ingredients

To prepare the salad, we take the following products. Do not be alarmed that there are a lot of them, they are all available. Very few of them are needed for one serving.

• potatoes 30 grams;
• walnuts 10 grams;
• nutmeg 2 grams;
• beets 15 grams;
• carrots 20 grams;
• apples 24 grams;
• quail carcass 120 gr;
• prunes, pitted 5 gr;
• mayonnaise 18 gr;
• ketchup 3 gr;
• basil 3 gr;
• pomegranate jelly 25 gr;
• sun-dried tomatoes 4 grams;
• hazelnut oil 3 gr.;
• frize salad 15 gr;
• sugar syrup 20 gr;
• broth (chicken or turkey) 150 gr.;
• butter 20 gr.

Preparation

• We start preparing salad traditionally for many dishes, namely, we boil potatoes.
• We clean and grate.
• We are preparing a simple dressing, for this we simply mix ketchup with mayonnaise.
• Pour some into the potatoes and mix gently.
• Add chopped nuts.
• Cook carrots, peel and grate, mix with ketchup-mayonnaise dressing.
• Cook the beets, peel and slice thinly.
• Peel the apples and chop thinly, then blanch in sugar syrup.
• Divide the quail carcass into two parts.
• We process the first half by adding a little salt and pepper.
• Fry in butter.
• Simmer in broth.
• We cook the second part of the carcass (it is better if it is a leg), disassemble it into fillets and mix with pre-chopped prunes.
• Add the gas station.
• Now for the fun part of making this salad, the layering.
• You can spread it in any order, but it is better to adhere to the following sequence.
• Put the frisee salad on top, then the dried tomatoes and quail breast.
• Season with hazelnut oil.
• Decorate with beetroot chips and basil leaves.

This video shows how to cook quail stuffed with apples, but you can use other products as well.
Great recipe! Be sure to try!

Previously, quails were considered an exclusively delicacy dish. To enjoy the meat of this miniature bird, you had to go to an expensive restaurant. Today, many men, who are by nature hunters, go hunting and hunt game on their own. Let's find out how to cook quail at home.

Quail - royal birds

If your chosen one loves to go hunting, then for sure at least once he brought home quails. Their meat is very tender, dietary and tasty. And now you see several carcasses of this bird, a completely natural question arises: how to cook quail.

The recipes are so varied that every hearth keeper will find a unique way to cook quails. The carcass of this bird can be fried in a pan or grill, stewed in a slow cooker or baked in the oven. Regardless of which option you choose, the meat will turn out fragrant, juicy and spicy.

Sharing secrets

Sometimes you want so much to feast on something exquisite and delicious, that at the time you even go hunting yourself. This is not a woman's business, but a trip to the nearest supermarket is what you need. When choosing quails, pay attention to the following aspects:

• the carcass must be fresh frozen and have a uniform pale pink color;
• when pressing on the breast, fresh meat quickly returns to its original shape;
• the large weight of the quail may indicate an excessive water content, which is undesirable for preparing an exquisite meat dish.

Before cooking quails, be sure to thoroughly rinse the carcass and remove the offal. It is recommended to cut off the outer part of the wings and the neck. If you notice that there is still feathering on the carcass, it needs to be singed. Heat the pan, and grease the quail carcass with alcohol. Fry the quails on all sides for just a couple of minutes. The alcohol will play a role. If you notice a couple of feathers, you can easily remove them by hand.

Experienced chefs advise marinating the quail before cooking. This will make the meat juicier and more tender. When baking whole carcasses, make small cuts on the inside. Hide the wings and legs in these pockets. Both beautiful and tasty. This trick will prevent the edges from drying out during heat treatment.

Cooking a royal dinner

How to cook quail in the oven? We will now share with you not only the recipe, but also the innermost culinary secrets. At the same time, you can bake poultry and prepare a vegetable side dish. A little trick: to make the meat more aromatic and juicy, we put a lemon slice under each carcass. Choose spices and herbs at your discretion. Garlic, dried basil and pepper mix remain classics of the culinary genre.

Composition:

• 4 things. quail carcasses;
• 1 kg of potatoes;
• 2 onions;
• mayonnaise to taste;
• 1 carrot;
• 1-2 heads of garlic;
• 1 lemon;
• salt, spices and spices to taste.

Preparation:

• Let's prepare the quail carcasses. Wash them thoroughly and dry them with a paper towel or towel.

• Put the quail in a deep bowl. Salt them and season with spices.
• Leave in this form for a few minutes, let the spices and salt soak well.

• Peel the potatoes, rinse and cut into equal slices.

• Peel onions, carrots, chop vegetables.
• Pass the carrot-onion mixture in refined vegetable oil until cooked.

• We take a baking sheet or heat-resistant form. Put sautéed vegetables in an even layer on the bottom.

• Season the potatoes with salt and pepper mixture and place them on top of a carrot and onion pillow.

• Pass the garlic cloves through a press, add mayonnaise to taste.
• Mix everything thoroughly and grease each quail carcass with the resulting mixture.
• We spread the quails on the potatoes, put a lemon wedge under each bird.

• We send the dish to the oven, preheated to a temperature of 200 °.

• Serve the finished dish to the table, pouring it with a spicy sauce. You can lightly sprinkle the meat with freshly squeezed lemon juice.

Quail with tangerines: you have never tried anything like this!

Do you want to surprise your household or guests with culinary delights? Then rather write down how to cook quail in a pan. The highlight of our dish will be tangerines. Citrus juice will add extra juiciness and extraordinary aroma to quail carcasses.

Composition:

• 4 things. quail carcasses;
• 2 onions;
• head of garlic;
• mayonnaise, salt, spices to taste;
• 2 pcs. tangerines;
• refined vegetable oil.

Preparation:

• You already know how to prepare quail carcasses, and we will not focus on this.
• Put the prepared quails in a plastic bag.
• Peel the garlic and put it through a press.
• Put the garlic mass in a bag of quails.
• Add mayonnaise to taste, salt and spices to this.
• We close the bag and shake everything thoroughly.
• Result: the quails are well greased with mayonnaise sauce.

• In this form, you can leave the quails for half an hour for pickling.
• Pour refined vegetable oil into a frying pan or stewpan and put the poultry carcasses.
• On maximum heat, fry the quails from all sides so that they are browned.

• In the meantime, peel and chop the onion. In order not to shed a single tear, moisten the knife blade with cold water.

• We continue to fry the quails, but for now peel the tangerines.
• Squeeze some juice out of them and cut the citrus fruits into equal circles.
• Sprinkle the quail with tangerine juice, top with citrus slices.

• Cover the frying pan with a lid and continue simmering the quail over moderate heat until cooked.

Hello, friends. In this article, I will share with you a very simple recipe for a meat dish and tell you how to properly cook quail. The New Year holidays are approaching, which means that you have already thought about what to cook for the festive table. How can you surprise your guests? Quail dishes are always delicious and attract attention with their uniqueness and novelty, so I present to you our family recipe for cooking quails in a pan. Having cooked poultry meat according to this recipe, you will fall in love with this particular cooking method once and for all. The quails are very tasty, well, it is simply impossible to tear yourself away from them. In addition, such a quail dish will decorate the festive table and will pleasantly surprise your guests. Earlier I told you how to cook chicken in kefir marinade, as well as how to cook chicken with oranges. Now, to your attention, a simple recipe for quail, which my mother-in-law shared with me.

What you need to cook quail in a pan:

Quail carcasses - 7 pcs.

Seasoning for chicken - 3-4 tablespoons

Sunflower oil - 100 ml.

Boiled water - ½ cup.

How to marinate quail:

It is best to start cooking the dish in the evening, or rather to marinate the quails on the eve of the holiday. To begin with, we will prepare the poultry carcasses, wash them thoroughly under running water. I cook quails without entrails, that is, I take out the liver, heart and navel and leave them for cooking any first course. But you can safely marinate the quail and with giblets, it will be no less tasty. I always use the “For Chicken” seasoning, it contains natural herbs. Seasoning without flavorings and without salt, which is not unimportant for the proper marinating of poultry meat, and meat in general. And I strongly advise you to try to cook poultry meat with this seasoning, you will not regret it.

So, 3-4 tablespoons of seasoning, I pour it on a saucer, dip my fingers in water and rub the quail carcass with spices. I rub both inside and out. If you are cooking a quail with entrails, then they do not need to be pulled out, just leave them inside the carcass and also rub with seasoning.

I put each carcass treated with spices in a saucepan, I have not added anything except this seasoning yet. Now cover the quail pot with a lid and place it in the refrigerator for at least 12 hours. Practice shows that the longer they are marinated, the softer and more flavorful the meat becomes.

How to cook quails for a festive table:

We will cook quails in a pan, I like this method most of all. We take the pickled quails out of the refrigerator. Heat the oil in a large deep frying pan and place the carcasses in the pan. Fry the poultry carcasses on both sides over medium heat until golden brown.

When the other side is also well fried, add ½ cup of boiled water to the pan and cover with a lid. I usually simmer quail for forty minutes, periodically adding water to the pan and turning the birds over. During this time, the quails are well prepared.

It is best to serve the bird to the table not hot, but warm: lay out the lettuce leaves on a large plate, lay out the cooked quails and decorate with boiled quail eggs. Here's what I got.