How to cook quail

Before preparing the quails their carcasses are processed. To do this, they cut off the paws, the ends of the wings and neck (hereinafter they are used for broth, from which the sauce is prepared). The bird is wiped with alcohol and set on fire, after which the legs are laid in the notched abdominal cavity, and the wings are bent behind the back, the bird is rubbed with salt and cooked in any way (most often fried or stewed). How to cook quail quickly and deliciously? Consider below.

1. Stuffed quail

Ingredients: twelve quails, four hundred grams of lamb, two hundred and fifty grams of onions, one egg, greens of coriander, salt and spices to taste.

At first the bird is plucked, singed and gutted, washed with water, cut off the paws and put in brine from water, salt and pepper (per liter of liquid, one spoonful of salt and pepper) for one hour. Meanwhile, the meat is passed through a meat grinder, it is added chopped onion and coriander, egg and spices, everything is mixed well and this mixture is stuffed with a bird, which is then put into a cauldron and stewed for about forty minutes. Before serving, two quails and a vegetable salad are put in the dish.

2. How to make quails with sauce

Ingredients: one hundred grams of fat, two hundred grams of veal, one onion, one pile of wine, one glass of meat broth, twelve quails, greens, salt and spices.

The bottom of a wide pan is smeared with butter, thin lambskin is sliced in thin strips, topped with veal cut in a similar way, sprinkled with herbs, chopped onions, added wine, broth and spread the bird. The pan is covered with a lid and stewed for about an hour. The ready game is taken out, laid out on plates, watering from above with strained sauce. The bird can be served with rice and cheese.

3. How to cook quail in a pumpkin

Ingredients: a pumpkin weighing three kilograms, four quail, one glass of rice, two glasses of fruit, two onions, three tablespoons of butter.

Pumpkin is washed, cut off the hat, gently removes seeds and part of the pulp. The quail is cut into two parts, salted and fried in fat for several minutes from all sides. Rice boil until half cooked, lowering it for ten minutes in salted boiling water, then discarded in a colander.

Before preparing the quails, the onions are fried until golden. Fruit cut into slices or cubes. You can use apples, quince, dried fruits, raisins and dried apricots in this recipe. Dried fruits should be pre-soaked in water.

In the pumpkin lay rice mixed with onions, then comes a layer of meat, then - fruit. From above it is closed by a cut-off turntable, which is attached with sharp lasin, and lubricated with fat. Bake a dish in the oven for three hours.

A ready-made pumpkin is cut, on each plate put on a slice of a vegetable, one perepelke and a little rice filling.

4. How to prepare a quail of tobacco

Ingredients: ten quails, salt and garlic to taste, half a glass of sour cream.

Carcases of quails are cut on the abdomen, legs are filled in the resulting pockets and slightly beaten. Then they are peppered, salted and rubbed with garlic, smeared with sour cream and fried. Serve the bird with a spicy sauce and a green salad.

Thus, the preparation of quails is a simple task and does not require much time and effort. The meat of this bird is quite nutritious and rich in vitamins, minerals and other useful substances, it is easily digested. In addition, quail meat is a dietary product, so it is recommended to people who suffer from diseases of the endocrine system.

In many European countries, quails are used to prepare various dishes. They are grilled, stewed, stuffed with different fillings, and cooks pilaf, broths and various meat dishes. The bird is served with various sauces and side dishes.