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Baked quail. Video recipe
Baked quail is a very aromatic and appetizing dish. Once upon a time in Russia, the tender meat of these birds was considered a royal delicacy, which was served in an exquisite combination with fruit or berry sauce. Today, baking quail is available to any housewife and is a great way to quickly prepare a hearty main dish for a festive table.
There are quite a few quail recipes, and baking these birds is one of the most common ways. Dishes made from them are tender and juicy, despite the low content of calories and fats. It is no coincidence that quail meat is considered dietary, superior in its useful properties to chicken. Having bought small gutted carcasses, it remains only to choose how to cook quail deliciously, so that both the hostess herself and her relatives and guests will like it.
Quail meat contains such essential elements for the female body as iron, potassium and copper, as well as B vitamins
Baked quail with spicy spices
Ingredients: – 8 quails; – 150 ml of vegetable or olive oil; – 8 cloves of garlic; – 1 lemon; – 2 tbsp. honey; – a bouquet of spices: 1 tbsp. salt, cinnamon and paprika, 2 star anise stars, 4 cardamom seeds, 1/3 tsp each. cumin, coriander and fennel, a pinch of dried chili, 1 tsp. ground black pepper and 2 tbsp. dried cherries.
Make a marinade with fresh lemon juice, butter, honey, crushed garlic, and spices. Throw the remaining lemon pomace into this liquid too. Pour the quail with this mixture and refrigerate for 6 to 12 hours. Preheat the oven to 200 ° C one hour before serving. Place the quail in a deep baking sheet or rooster and pour over the marinade mass, removing the peels and lemon seeds from it. Place the birds breast-side up, otherwise they will get very wet. Bake them for 20-25 minutes.
Baked quail with forest mushrooms “Hunting”
Ingredients: – 4 quails; – 300 g of forest mushrooms; – 1 tbsp. wheat flour; – 2,5 tbsp. chicken broth; – 120 g butter; – 1 tsp salt without a slide; – a pinch of ground black pepper.
Forest mushrooms are far superior to their artificially grown counterparts in taste and aroma. Boletus, boletus, white, boletus, chanterelles or mushrooms are suitable for the recipe
Mix half a cup of flour with salt and pepper and roll the quail in this powder. Rinse the mushrooms well, peel and cut into small pieces. In a deep skillet or saucepan, heat half the butter and sauté the mushrooms for 3 minutes. Use a slotted spoon to remove them into a bowl and set aside.
Put the remaining butter in a saucepan, fry the game in it on all sides until golden brown and lay out. Pour the other half of the flour into a saucepan and fry for 2 minutes, then add the broth and bring to a boil. Stir constantly, otherwise unpleasant lumps will form. After 4 minutes, the mass will thicken, then put the mushrooms in it and remove the dishes from the stove. Pour the mushroom sauce into a deep baking dish and dip the quail into it. Place the dish in an oven preheated to 180 ° C. Cook for 30-40 minutes.