Food and drinkRecipes

Delicious game, or recipe for cooking quail

If many years ago in order to eat delicious quail meat had to go to Orel, Kursk or Tambov province, now everyone can buy a bird carcass of this bird in the nearest store. This game enjoys well-deserved popularity among the cooks, who know exactly how to prepare the quail in the most delicious way. To prepare this meat, you can use a variety of recipes and methods of processing. Very appetizing quails on the grill, fried or stewed, finely chopped for filling into pies or stuffed, and even being part of salads.

It should be remembered, however, that it is much easier to choose a successful recipe for making quails, rather than to carefully process it and prepare to become a wonderful treat. First, it is necessary to very carefully sing out carcasses - carefully and gently, in no case on an open fire (on a fire or over a gas-plate burner). Experienced cooks recommend to handle these miniature birds cautiously - to moisten them with alcohol and set fire, which will save up to the last ounce the most valuable fat of quail and its tender skin. Secondly, if the recipe for the preparation of the quail assumes its baking or quenching entirely, the carcass must be tied, so that the legs and wings are tightly pressed, and use only the culinary thread. No polymers in the form of capron or nylon - this will not only spoil the bird, but also make it harmful to health.

If you have never faced the preparation of wonderful dishes from this bird, you should start with something not too difficult, for example, with the preparation of quail in the oven, stuffed with vegetables. This will require:

- birds - 6 carcasses

- bacon - 6 slices

- onions and carrots - 1 pc.

- string beans - 200 gr.

- vegetable oil, spices and spices.

All vegetables should be cleaned and cut into large cubes, a little fry on a small amount of oil for a few minutes. After that, the mixture can be transferred into a deep thick-walled shape, lay on top of a little fried quail, rubbed with a mixture of seasonings. In the carcass of each of them it is necessary to put slices of bacon, you can add a couple of grapes, after which the form must be sent to the oven (preheated) for a quarter of an hour. To ensure that the meat is not dry, as it is baked, it should be watered with the secretion of juice or add broth.

Another recipe for cooking quail - with a garnish of vegetables under a wonderful sauce based on wine. This requires the following ingredients:

- bird carcasses - 5-6 pieces.

- carrots - 1 pc.

- onions - 1 pc.

- sweet pepper (green) - 1 pc.

- mushrooms (champignons) - 400 gr.

- wine (dry white) - 250 ml.

- broth - 350 ml.

- seasonings and spices to taste.

First you need to fry in a large quantity of butter quail carcass, grated previously with a mixture of spices (if there are no special preferences, then pepper and salt will do), in a frying pan with thick walls, so that the meat does not burn. After 5-7 minutes on a fire of medium intensity, the birds can be shifted to a "whitewater" with oiled walls and a bottom, so that the carcasses do not press too closely together.

The second stage, which prescribes the recipe for cooking quails, is the preparation of vegetables - cleaning, chopping in large cubes and frying. After 5-6 minutes to the cubes of vegetables, you can add a little flour to make the mixture thick, and after a couple of minutes pour a fragrant hot broth into the pan. A quarter of an hour later the mixture can be turned off, crushed in a blender and set aside.

In the "utyatnitsu" with meat, you need to pour the wine - then it goes under the closed lid to the oven for no more than 15 minutes, all the time you should periodically water the food with the juice that stands out and turn the carcasses to fry the meat, browning, on all sides. After the appointed time, the oven can be turned off, pour the prepared sauce into the "scallop" and after three minutes serve a treat to the table.

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