How to prepare quail in the oven. Quail - cooking in the oven

The game is very different from the meat we are used to. This also applies to wild birds. Chicken, goose or turkey, no doubt, tasty, but the meat they have is quite fat (culinary experts call it also tender), while the individuals that survive on their own in nature are basically muscular. And people who believe that the "wild" meat is tough and tasteless, just do not know the subtleties of its preparation.

Quail: not only tasty, but also useful

Meanwhile, bird game has long been considered a delicacy. If you do everything right, you will desire this dish and wait for the next holiday, on which it will be served. It is clear that many of the nuances have now become inaccessible to us simply by the circumstances (for example, where to find a fireplace or a fireplace, suitable for cooking game). However, if you know how to prepare quail, in the oven, they will not get any worse than on an open fire.

At the same time, their meat (as, indeed, the eggs, which is known to much more people) is very useful. Vessels and bones from it strengthen, the liver gets rid of many ailments, the stomach, kidneys and lungs start to work normally. Moreover (although quail meat and very high in calories), it fully meets all the dietary requirements, because it is absorbed almost completely and does not form harmful compounds at the same time. So the baked quail in the oven will be useful not only for your desired weight loss, but also for a forced (medically substantiated) diet, which is often boring and tasteless.

Storage Secrets

It is also noteworthy that the quail is relatively long in comparison with another bird in its fresh form. It does not require freezing, and it is not necessary to sniff suspiciously, whether it was lost before preparing the quails in the oven: the meat remains fresh for a week without any effort on your part. This is due to the fact that the muscle, of which the quail is mainly composed, is lysozyme, a natural conservative. It is he who does not let the carcase go bad.

Now it's easier to get this game: the bird is grown in nurseries, as close to natural conditions. So do not have to frantically look for a gun, learn to shoot and go hunting. And knowing that quail meat will benefit the body and taste good, it is worth taking note of the recipe for making quails in the oven.

A couple of subtleties of cooking

Since these birds are very small (fewer than some pigeons), recipes for their preparation are constrained. First of all, a very good quail soup - it will even have very capricious children. In the fried form of the carcass there is little left, but if they are browned very quickly, and then put out, the result will please.

Most of the advice for cooking this game is how to make a quail in the oven. And this is reasonable: in the volume of birds the birds do not decrease much, but the aroma and taste of the game remain.

Another tip: do not use the usual chicken spices when cooking the quail. Spoil the original product! Do not be lazy to go to the market and buy real herbs: basil, parsley, marjoram. And the dish will turn out fragrant, and taste of game will not fill with artificial and too strong smells. And it is not necessary to use quails or mayonnaise when preparing quails. They are products of civilization, and they are not compatible with the game! Want tomatoes - pomelite tomatoes and connect them with your favorite spices. No - make sour cream sauce. But do not do anything artificial!

Pre-cutting

Most likely, the carcasses you get from a store (and hopefully not frozen). That is, before preparing the quails in the oven, they do not have to be plucked and gutted. However, for most recipes to form a carcass still have to.

In any case, the birds will have to be washed well. Most recipes are advised also to dry them with napkins. Wings are refilled by the back. To quail (cooking in the oven involves a significant impact of fire) are not burned in particularly vulnerable places, the legs are inserted inside the peritoneum. The carcass leaves very compact. In this form, no parts of the body burn, and the baked quail in the oven turns tender and juicy on all sides.

Baked in a simple way

This recipe is for those to whom guests have suddenly come, or some kind of celebration is scheduled for a working day. In this case, the recipe for baking quails in the oven without much effort is especially relevant.

Ingredients will also need a little: for 4 carcasses - a spoon (dining room) of olive oil, for tea - salt and black pepper. These spices are thoroughly mixed - preferably until complete homogeneity. And with such a composition, the folded birds are rubbed, both on the outside and inside. Then quail, poured with olive oil, placed in a well-heated oven for 20 minutes, during which a minimum of three times watered with juice.

The recipe for making quails in the oven varies from cook to cook. However, one thing remains unchanged: watering birds is mandatory. For especially lazy, you can pour half a cup of water into the pan at the very beginning of the baking. The dish will be juicy, it will not burn, but ... of that taste, as if watering with juice, you will not achieve this way.

Abundance of ways: the sleeve, in the opinion of many, is mandatory

This opinion has the right to exist. Yet they are hard, quail. Preparation in the oven is not always able to make them succulent and soft, and the sleeve - can. Therefore, to begin with, a marinade is made, based on a small amount of lean oil in which your favorite herbs and spices are mixed. Juicy lemon juice should also be an indispensable participant. In this composition, carcasses must lie at least a couple of hours. Then they are placed in a sleeve, where a spoonful of water is added, and into the oven for 45 minutes. A quarter of an hour before the ready the sleeve is cut. It is necessary that your quails are reddened and do not look like boiled carcasses.

Naturally, this is not the only way. Quite surprising is the recipe, which is called "with eggplant", but should be called "in eggplant". The bottom line is that the internals are removed from the blue ones, and the quail is poured into the salted walls. On the baking tray, the vegetable is placed in the oven, covered with half of tomato and poured over with lean oil or fat. It is baked - and in the mouth!

So there is a reason to experiment or just cook the baked quails in the oven. Feel yourself, finally, an aristocrat!