How to cook quail deliciously at home? TOP 4 different recipes with photos. Secrets and tips of chefs. Video recipes.
Cooked quails are an exquisite dish that 100 years ago in Russia could be seen at every celebration of wealthy people. This small bird with gray-brown plumage has tender, tasty, dietary, and at the same time nutritious meat. An experienced chef knows several dozen ways to cook quail deliciously. Soup is cooked with them, baked over an open fire and in the oven, cooked whole and chopped, in its own form, with a side dish and in a sauce. In this material, we will find out the TOP 4 recipes for how to cook quail at home. We will also tell you the secrets and tips of the chefs that will allow you to fully reveal the taste of the bird to the fullest.
Secrets and tips of chefs
- If you have never come across the preparation and selection of quails before, pay attention to several factors when buying. The first and main sign of freshness is smell. A good carcass has no aroma, so be sure to smell it. The aroma of meat should not be repulsive and expressive.
- Pay attention to the surface of the bird. The outside of the carcass should look whole and uniform, without damage or stains. When you press on it, there should be no dents. A good bird is always quite resilient and has a light pink hue.
- Choose chilled quails in a single package. There should be no water inside, and even less pieces of ice. If you purchased frozen food, cook it immediately after defrosting, as meat cannot be re-frozen. Frozen carcasses should not be too heavy. The heavy weight says the manufacturers have gone too far with the ice.
- A chilled carcass can lie in the refrigerator for a week, but it is better to cook it right away. In the freezer, the shelf life is 2-3 months.
- Before you marinate or bake quails, they must be inspected for down and feathers. If feathers are visible on the skin, singe the carcass. To do this, rub it with alcohol, quickly fry in a pan and remove all excess.
Quails on a skewer
Quails on a skewer is a luxurious and royal recipe that will impress even the most discerning gourmet when he sees such a dish on the festive table.
- Caloric content per 100 g - 131 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Quails - 3 pcs.
- Rye bread - 100 g
- Garlic - 3 cloves
- Salt to taste
- Basil - a few twigs
- Butter - 50 g
- Ground black pepper - to taste
- Bacon - 100 g
Cooking quail on a skewer:
- Peel the garlic and squeeze through a press.
- Finely chop the basil and combine with chopped garlic. Add soft butter and stir.
- Rinse quail carcasses with running water and dry with a paper towel. Season them with salt, pepper and stuff with the resulting garlic mixture.
- Wrap the quails in bacon and place them on a wooden skewer, alternating with small pieces of bread.
- Send them to bake at 200 ° C for 30-40 minutes.
Stewed quail
Stewed quails prepared according to this recipe are especially tender. The dish is suitable for a daily diet. And you can serve the bird with any side dish to taste. You can stew quails in the oven or on the stove.
Ingredients:
- Quails - 4 carcasses
- Onion - 1 pc.
- Carrots - 1 pc.
- Celery - 1/2 root
- Salt to taste
- Dried ground garlic - 0.5 tsp
- Ground black pepper - 0.5 tsp
- Vegetable oil - 3 tablespoons
- Chicken broth - 250 ml
- Sour cream - 100 ml
- Flour - 1 tablespoon
Cooking stewed quails:
- Combine salt, black pepper, dried garlic, vegetable oil (1 tablespoon) and mix the products into a homogeneous mass.
- Wash the quails, pat dry with a paper towel and rub with the resulting mixture. Leave them in the refrigerator for 1-2 hours.
- Then in a skillet, heat the remaining vegetable oil and fry the quails until golden brown.
- Peel the onion, wash and chop finely. Peel carrots with celery, wash and grate on a coarse grater. Fry vegetables in a skillet until golden brown, season with salt and pepper to taste.
- Add flour to vegetables and stir to distribute evenly. Pour in hot broth, add sour cream and bring to a boil.
- Transfer the fried quails to a thick-walled saucepan, add the sauce to them and put on fire.
- After boiling, simmer the quail over low heat until cooked for 40-45 minutes, or cook in the oven at 180 ° C.
Quail in a frying pan
Delicate, delicious quails in a frying pan at home. This is an interesting and very simple way to cook quail.
Ingredients:
- Quails - 2 pcs.
- Onion - 1 pc.
- Olive oil - for frying
- Dried rosemary - 0.5 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking quail in a pan:
- Wash and dry the quails with a paper towel. You won't be able to cook them whole in a pan, so carefully cut the carcasses into two parts, dividing them along the ridge and abdomen.
- Combine salt, black pepper, rosemary and olive oil.
- Lubricate the carcasses with the resulting marinade and leave to marinate for 1, 5 hours.
- Grease a frying pan with a thin layer of olive oil, heat up and lay out the birds.
- Fry them on both sides until crispy and appetizing.
- Peel the onions, wash and cut into thin half rings.
- When a light brown crust forms on the carcasses, add the onion to them and mix.
- Cover the pan and simmer under its own steam over low heat for 20 minutes until tender.
Quail in the oven
Cooking quail in the oven is a quick and easy recipe. At the same time, baked quails are tasty, juicy, tender and with a crispy crust. The dish is very useful for dietary nutrition and for children.
Ingredients:
- Quail - 2 pcs.
- Soy sauce - 2 tablespoons
- White wine vinegar - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Olive oil - 1 tablespoon
- Bulb onions - 1 pc.
- Sour apple - 0.5 pcs.
- Vegetable oil - 1 tsp
Cooking quails in the oven:
- Rinse the quails under running water, dry with a paper towel, salt and pepper inside and outside.
- Combine the soy sauce, wine vinegar, olive oil and coat the carcasses with the marinade. Leave them to marinate for 2 hours.
- After a while, put a small slice of apple into the abdomen of each quail and tie the legs to the birds.
- In a preheated pan in a small amount of vegetable oil, fry the birds on all sides until golden brown.
- Put coarsely chopped peeled onions in a baking dish. Place fried quails on it.
- Pour the rest of the marinade into the mold and add a little water so that the birds are covered by 1/3 part.
- Send the quail to bake in a preheated oven to 170 ° C for 30 minutes. Every 10 minutes, brush them with the sauce found on the bottom of the mold.
- Then preheat the oven to 180 ° C, turn on the convection and brown the quail for 10 minutes.
