Each housewife has her own “signature” recipe for cooking poultry in the oven - baked chicken, duck or goose is traditionally present on any holiday table. Quails are much less popular, and in vain. Some housewives are wary of quail meat, because they simply do not know how to cook it. eat quail in the oven. Quail meat is very tender, tasty and juicy, and in addition, it is also extremely healthy.
The first stage of preparation is the preparation of quail carcasses. Wash them thoroughly, rub with a mixture of black pepper and salt, leave for an hour. At this time, prepare the mushrooms - finely chop in the form of straws and fry in vegetable oil until golden brown. Also cut carrots with onions and fry in a pan. Mix prepared mushrooms with fried carrots and onions - the filling is ready.
Stuff each quail carcass and chip the incision with toothpicks. This is necessary so that the filling does not fall out during baking. Cover the baking sheet with foil, lay out the quails, splash a little water and gently wrap the foil.
Quails are baked at a temperature of 180 ° C for half an hour, after which they need to be taken out, unfolded the foil and poured over with the released juice. Another 10-12 minutes in the oven - and stuffed quails are ready.
Marinated baked quail
Required components:
- 3-4 quails;
- a head of garlic;
- 2 small onions;
- 2 spoons of mustard and mayonnaise;
- A bunch of fresh herbs;
- Spices and salt.
How to pickle quail for the oven?
Very tasty dish- pickled quails baked in the oven in the sleeve. How to pickle quail for the oven? Grind a few cloves of garlic and an onion in a meat grinder or blender, mix with mayonnaise and mustard. If desired, replace mayonnaise with sour cream. You can add chopped greens.
Grate pre-washed quail carcasses with a mixture of salt and spices, leave for half an hour and rub with marinade. Next, put in a large bowl and cover tightly with a press for 3 hours.
Quails are baked in a sleeve for an hour at a temperature of 170 ° C. After that, the quails need to be removed from the sleeve and baked for another 12-15 minutes. Now you know how to cook quails in the sleeve - a fragrant and tasty dish that will become a real decoration for both a family dinner and a festive feast.
Quail in honey-mustard marinade
Required products:
- 2-3 quail carcasses;
- Natural honey - 50 g;
- According to 2 tbsp. l. mustard, spicy ketchup and soy sauce;
- 4 small cloves of garlic;
- Salt, allspice and other spices to taste;
- Butter - 40 g;
- A few sprigs of parsley, dill or cilantro.
The first thing to do is to pickle the quail carcasses. To prepare the marinade, chop the garlic and mix with other ingredients - mustard, ketchup, honey, soy sauce, spices and finely chopped herbs. Lubricate the carcasses with the resulting marinade and leave them for 2-3 hours in the refrigerator for pickling.
Preheat oven to 180°C, grease a baking sheet butter, lay out the quails and put in the oven for half an hour. Then take out the baking sheet, turn the carcasses on the other side, pour over the resulting juice and bake for another half hour.
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Quail with potatoes
- 4-5 quail carcasses;
- Potato - 1 kg;
- Mustard and adjika or tomato sauce- 2 tbsp. l.;
- Garlic - 5 cloves;
- Butter - 50 g;
- Spices, salt and bay leaf to taste.
It's delicious and very hearty meal that will appeal to the most demanding gourmets. It is very easy to prepare. Rub the washed quail carcasses with salt and spices, sprinkle with bay leaves and leave for 1-2 hours to marinate.
Peel potatoes and cut into large pieces. Grease a baking sheet with butter, put potatoes, and quail carcasses on top. Mix adjika and mustard and spread on quail. The dish is baked at a temperature of 170 ° C for an hour.
Quail with vegetables
For cooking you will need:
- Quail carcasses - 4-5 pieces;
- Tomatoes - 3 pcs.;
- Eggplant - 2 pcs.;
- Potatoes - 5 pcs.;
- Bell pepper- 1 PC.;
- Carrot - 1 pc.;
- Onions - 2 pcs.;
- Mayonnaise - 4 tbsp. l.;
- Salt, spices and black pepper;
- Sunflower oil - 1 tbsp. l.
Rub pre-washed and dried quail carcasses with spices and salt, set aside them for an hour to marinate. Potato, eggplant, bell pepper and tomatoes, wash, peel and cut into large cubes.
Carrots can be cut into cubes or grated. Then mix all the chopped vegetables thoroughly, salt and pepper. Put foil on the bottom of the baking sheet, coat it vegetable oil. Place prepared on a baking sheet. vegetable mix, and on top of it - quail carcasses. Wrap the foil with an envelope and bake for 40-50 minutes in the oven at 190°C.
Dietary and healthy quail meat is prepared in different ways, it can be grilled, stewed, stuffed, and also baked. Today we will look at the quail recipe in the oven in the sleeve. The cooking process is not complicated, but it requires attention to detail to make the dish tasty and fragrant. It is important to make the dish soft and tender so that your holiday table is really hearty and tasty. Consider the recipe itself and start cooking.
Recipe in a baking sleeve
Product set
- Mayonnaise - 3 tablespoons;
- Spices;
- Quail - 5-6 pcs;
- Salt;
- Greenery.
As you can see, the set of ingredients is quite small and looks simple, but our dish will not be the easiest. So let's start cooking.
Step by step recipe
The birds baked in the sleeve turned out to be delicious, and the cooking recipe, as it turned out, is quite simple and will not cause any difficulties even for a novice hostess.
Consider another option for cooking quail.
stuffed quail
Product set
- Onion - 1 pc;
- Mushrooms - 50 grams;
- Vegetable oil;
- Quail - 3 pcs;
- Carrots - 1 pc;
- Salt;
- Pepper.
We have prepared everything you need, so we can study the recipe and start the cooking process.
Step by step recipe
- Before you start cooking, of course, the bird needs to be processed. If you still have it in plumage, then pluck it, clean it from the insides, cut off the legs, wings and head.
- Since it wild bird, its meat has certain specific properties. Therefore, in order for the dish to be tasty, quail meat needs to be marinated. To do this, the carcasses must be rubbed with salt, both inside and out. After, leave for a couple of minutes. This carcass marinade option is suitable for absolutely any recipe, no matter how you cook the meat next. We'll do it a little differently.
- We take salt and pepper, which were previously prepared. We rub them with quails and send them to the refrigerator.
- At this time, we will take up the mushrooms. We need to cut them large straws and place in a lightly oiled skillet. Fry for about 6 minutes. After that, put them on a plate.
- While the mushrooms were fried, we cut the onion and prepared carrots into the same strips. We also need to fry them, but we are already adding more oil.
- When the ingredients are fried, mix them to get a homogeneous mass. As a result, we got delicious stuffing for stuffing poultry.
- We take out the carcass from the refrigerator and stuff it so that the filling does not fall out during cooking, the abdomen can be chopped off with toothpicks.
- Next, take a baking sheet, put foil on it, and on top of the remaining stuffing for stuffing.
- After that, lay out the quails themselves. We need to wrap the foil in the form of an envelope, but first add a tablespoon of water for juiciness.
- Now we can send to cook in the oven. Set the temperature to 180 degrees. It will take 30 minutes in time.
- When the specified time is up, open the foil, pour over the birds with the released juice and send them to bake for another 15 minutes so that the poultry meat is baked on top.
When the dish is ready, serve it on the table, garnishing it with lettuce leaves.
Like these ones simple recipes. Explore, choose and prepare your signature quail dish to delight your guests.
Quail bird is small and very tasty. Now quails are bred a lot and everywhere, and buying them is absolutely not a problem, even in the market, even in the supermarket. Very simply and very quickly, quails can be cooked in the oven, they are not chickens, it takes very little time to bake quails in the oven. Before baking, the quail can be stuffed, for example, with chicken liver, mushrooms, or both at once, it can be wrapped in bacon, but the birds are low-fat.
Total cooking time - 30 minutes
Active cooking time - 30 minutes
Cost - average cost
Calories per 100 gr - 145 kcal
Number of servings - 4 servings
How to cook quail in the oven
Ingredients:
Quails - 5 pcs.
Olive oil - 2 tbsp.
Svan salt - 1 tsp
Black pepper - 0.5 tsp
Cooking:
1. Good quails with sweet and sweet and sour sauces, so they are very reminiscent of game, although you can try to serve them with satsebeli or tkemali, for example, it will also be nice. Today I chose the most minimalistic option: halves of quails, a minimum of spices and light salad. The quails we have on the market are excellent, homemade, very tasty on their own, I wanted to enjoy their natural taste, that's why.
I thoroughly washed the carcasses of quails under a stream of cool water and blotted them with a kitchen towel.
2. Then I cut it into two halves using a bird pruner - it's very simple and convenient, the bones of the quails are thin and cut easily.
3. Now you need to season the quails. I decided to limit myself to salt and pepper, only I took not ordinary salt, but Svan salt - salt with spices. I always use pepper with peas, I use it in a mortar, so it turns out much more aromatic and richer. Mix salt and pepper and add a little olive oil so that the spices are better distributed over the bird.
4. We rub the quail with spices and oil on all sides and put it on a baking sheet. We preheat the oven to two hundred degrees and put a baking sheet in it. We cook our quails in the oven for fifteen minutes.
We cover the finished birds with a second baking sheet and leave for five minutes in the switched off oven. We take it out, quickly serve it with the chosen side dish - lettuce, potatoes, rice, your favorite sauce - and quickly serve it to the table. I chose as a side dish simple salad from fresh arugula from his garden and cherry tomatoes. I didn’t especially season the salad with anything, there was enough juice from the quails.
Any self-respecting restaurant invites guests to treat themselves to tender quail meat. Previously, small birds were caught in the wild, today they are raised in poultry farms or in households.
Today, it is not necessary to be a famous chef to cook quail at home quickly and tasty. Small birds are stewed, baked in the oven, grilled and stuffed.
The benefits of quail meat
The game differs in good comprehensibility and contains a minimum of cholesterol. Meat contains vitamin PP, responsible for proper blood circulation, B1 and B2 - the key to the normal functioning of the nervous system, and A - an indispensable component for good vision.
Reviews say that when choosing a quail, you should pay attention to the following parameters:
- The smell should be neutral, without acid, rottenness, etc.
- Color - healthy, without yellowness, shades of green, crimson, blue.
- The texture is elastic, when pressing on the carcass, there should be no dents.
How to cook quail so that it is tasty and healthy? Here, all the housewives are unanimous: use fresh raw materials. Freshly chilled meat should not be stored in the refrigerator for more than 10 days. In the freezer, carcasses can lie no more than 3 months.
Royal quail
Despite the pretentious name, it will not be difficult to cook quails according to this recipe. The finished dish, according to gourmets, will look beautiful and elegant. To make the meat as tender as possible and literally melt in your mouth, you should choose young individuals (not older than 1 year old).
Main Ingredients:
- Quail (carcasses) - 5-6 pieces.
- Chicken liver - 250 grams.
- Ripe apple - 1 piece.
- Bacon - 300 grams.
- Onion - 2 pieces.
- Spices - to taste.
For marinade:
- Soy sauce - 80 grams.
- Olive oil - 2 tablespoons.
- Honey - 50 grams.
- Lemon juice - ½ cup.
- Ground paprika - 1 teaspoon.
- Curry - 1 teaspoon.
How to cook quail in the oven delicious?
- Pour vegetable oil into a bowl with high sides, soy sauce and add honey lemon juice, stir until smooth. Season with paprika and curry.
- Wash the carcasses, remove the remnants of feathers, entrails.
- Dip the bird into the prepared marinade, cover with cling film, leave for 1.5-2 hours in the refrigerator.
- Rinse the liver, remove the veins, cut into small pieces.
- Cut the skin off the apple and remove the core, cut into small cubes.
- Fry the liver in a small amount of oil, after 5-7 minutes add an apple, season with salt and pepper. Another 5 minutes, and the filling for the tender bird is ready.
- Remove the carcasses from the cold, stuff with hot stuffing.
- Cut the bacon into thin layers (3-4 millimeters) or buy already chopped. Wrap each bird.
How to cook quail?
- Put the carcasses breast side up in a heat-resistant dish or on a baking sheet.
- Preheat the oven to 180 degrees.
- The cooking time is 50-60 minutes.
In progress heat treatment meat will acquire a delicious crispy crust. An ideal side dish for a delicacy is boiled potatoes.
Delicate bird under the cherry
According to experienced hostesses, there are several recipes for how to cook quail in a pan in order to preserve the maximum taste and vitamins.
List of required products:
- Quail carcasses - 8 pieces.
- Ripe cherries - 200 grams.
- Broth (chicken) - 100 milliliters.
- Cognac - 30 grams.
- Melted pork fat - 100 grams.
Washed and cleaned carcasses must be fried in vegetable oil until half cooked. Rinse the cherries, remove the seeds, add to the bird. Pour in the broth in a thin stream, then the cognac. Reduce the fire to a minimum, cover with a lid and simmer until cooked. This indicator is determined by the degree of maturity of the bird, on average, the cooking time for quail is 30-45 minutes.
Serve in a deep dish with a sauce of broth and cherries.
Quails on a skewer
A tender bird can be endowed with an original piquant taste, a recipe for how to cook a quail in the oven so that it looks festive and spectacular is presented below. In tandem with original presentation such cooking masterpiece will become a real decoration of the festive table.
Basic components:
- Bird carcass - 7-8 pieces
- Bacon - 7-8 strips (according to the number of carcasses)
- Rye bread - 6 slices
- Butter - 50 grams
- Garlic - 5 cloves
- Cherry tomatoes - 7-8 pieces (according to the number of carcasses)
- Spices: parsley, rosemary, cilantro - to taste
Additionally, you need to prepare wooden skewers. Grocery stores offer similar products in a wide range of colors and shapes.
Cooking method
Soften butter, add garlic, passed through a press. Stir, add spices to taste. Fill the inside with the oil mixture. Wrap each carcass with a strip of bacon, tie the legs and wings with chef's thread.
How to cook quail in the oven? Transfer the stuffed bird to a baking dish and send it to the oven, heated to a temperature of 200 degrees for half an hour. Once every 10 minutes, pour carcasses with oil.
According to the reviews of amateur and professional cooks, it will be original to string ready-made quails on skewers, put a little dried on top Rye bread and cherry tomato.
Honey quail with pear
The delicate combination of meat melting in your mouth with a sweet juicy pear will be appreciated by gourmets - this is evidenced by the reviews of everyone who has tried the divine dish. How to cook a quail tasty and without much hassle, we will discuss below.
For this recipe you will need the following products:
- Quail - 350 grams.
- Pear fresh large - 1 piece.
- Honey - 30 grams.
- Olive oil - 2 tablespoons.
- Ground coriander - a pinch.
- A mixture of peppers - a pinch.
- Fresh thyme - 2 sprigs.
- Salt - to taste.
- Step 1. Pre-prepared carcasses must be thoroughly washed and laid out on a paper towel. Grate with salt and ground coriander.
- Step 2. If the honey is thick, melt a little in a water bath, mix until smooth with olive oil, grease the quail.
- Step 3. Wash the pear, cut into 8 equal parts, remove the core from each of them.
- Step 4. Prepare the dishes for baking. It should have a thick bottom and a tight-fitting lid. Lubricate the walls generously with vegetable oil, lay the bottom with slices of pears, add salt and pepper. Garnish with a couple sprigs of thyme (thyme).
- Step 5. Put the carcasses on the seasoned fruit. Cover the container with a lid.
- Step 6. How to cook a quail? Send to bake in the oven for 40 minutes at a temperature of 180 degrees.
- Step 7 Remove the lid, increase the temperature to 200 degrees, bake for another 10 minutes.
- Step 8. Put the finished bird and pears on a plate. The dish is recommended to be consumed with red semi-sweet wine.
Japanese quail with potato garnish
The most popular and widely used product from Japan in our area is soy sauce. It is the basis of many mouth-watering marinades for meat, poultry and fish.
Food basket:
- Quail carcasses - 4 pieces.
- Soy sauce - 2 tablespoons.
- Sesame seeds - 1 tablespoon.
- Vegetable oil - 50-70 grams.
- Spices - according to preference.
For garnish:
- Potatoes - 6 pieces.
- Salt - ½ teaspoon.
Process of creation
To the washed poultry carcasses, placed in a large bowl, add soy sauce, salt and pepper. The hostesses are advised to cover the dish with a lid and put it in a cold place for an hour.
Prepare a baking dish, grease the bottom with vegetable oil, put the carcasses in a row, sprinkle with sesame seeds. Cover with foil and send to cook in the oven for 40 minutes. After the specified time, remove the foil, turn the quail over and bake for another 10 minutes.
Grate pre-peeled potatoes on a large Korean grater, rinse thoroughly to remove starch as much as possible. Dry a little. Fry in large quantities sunflower oil the resulting straw. Place on paper towel to release excess oil.
Having answered the question of how to cook a quail, it is also important to know the rules for serving the dish. Experienced housewives it is advised to lay the bird on a potato pillow and present it with thin slices of fresh vegetables.
Game lovers appreciate quail meat for its juicy delicate taste and unusual aroma, as well as exceptional utility. O healing properties this meat known for a long time, which is why in Russia not a single feast was complete without fine dining from quails. Now quails are called game, but this is very conditional, since they are bred on poultry farms and in the subsidiary plots. Today many expensive restaurants they offer to try quail, but you can enjoy the extraordinary taste of this delicacy at home.
The benefits of quail meat
Quail meat contains substances that give the dish a specific taste, they increase the formation of gastric juice and significantly increase appetite. This meat is highly digestible, contains little cholesterol, and also boasts a large amount of potassium, which fights arrhythmias and significantly improves brain function. Due to the presence of phosphorus and sulfur in quail meat, you can maintain a good metabolism, but it also contains other substances that will benefit the human body.
Despite the fact that quail meat belongs to dietary products and its calorie content is low nutritional properties and amazing taste, it surpasses the meat of rabbit and chicken. Its regular use helps to strengthen blood vessels, helps in the treatment of the respiratory system and diseases of the gastrointestinal tract, improves immunity.
In terms of vitamin composition, it is quite rich and contains PP (nicotinic acid), which provides blood microcirculation, B1 and B2, which strengthens nervous system, vitamin A, which supports vision and vitamin D, which effectively prevents the development of rickets.
How to choose and store the product?
Despite the fact that quails are one of the varieties of hunting game, they can also be purchased at every supermarket, and these simple tips will help you choose:
- fresh meat should be pink, and when pressed on the carcass, no dents should remain;
- the smell of meat should be subtle, rather pleasant and slightly similar to the smell of chicken meat;
- if the carcasses are frozen, they should not be very heavy. A large weight indicates a large amount of ice.
Meat preparation
To begin with, quail meat must be prepared. To do this, it is necessary to cool the quail carcasses in the refrigerator an hour before cooking, then rinse them under running water, dry them inside and out with a napkin.
The meat is somewhat dry, so it is recommended to hold it in a specially prepared marinade before cooking. This quail marinade recipe is quite simple, but its use will make the meat juicy and tender:
- onion;
- a little wine or kefir;
- thyme;
- pepper.
Marinate the meat for several hours. This is the base of the marinade, you can add your own ingredients if you wish. Before stewing or frying, you need to tie the legs of the quail with chef's thread.
Features and recipes for cooking quail
After the meat is prepared, you can use one of the proposed recipes and cook quail at home, creating an exquisite culinary masterpiece. To get mouth-watering dishes from quail, you need to follow a few simple rules. There are a lot of recipes, because quail meat can be baked, boiled, fried, stewed, we offer several simple cooking options.
For this you will need:
- 4 quail carcasses;
- white mushrooms;
- 2 tbsp honey;
- 300 g chicken liver;
- vegetable oil - 3 tablespoons;
- pepper, salt - to taste.
Rub the quail carcasses with salt and pepper. Boil porcini mushrooms (soak dried ones for a day) and fry in oil with chopped onion, add diced chicken liver separately fried in oil.
Carefully stuff the quail carcasses with the resulting mass, fasten the open part with skewers or toothpicks, put the breast up on a baking sheet lined with food foil, bake in the oven at t 180C for an hour. In order for the quail to be covered with a delicious crispy crust, a quarter of an hour before the end of cooking, open the foil, pour over honey and leave to bake until tender. Serving ready meal with boiled or baked potatoes.
Quails in honey sauce
quail in honey sauce- this culinary delight was called the "dish of the French kings", in order to cook it deliciously, you will need:
- quail - three carcasses;
- 1. teaspoon paprika;
- garlic 2-3 cloves;
- ¼ cup honey;
- flour 2 tbsp. spoons;
- soy sauce - to taste;
- 0.5 teaspoons of pepper and salt.
Cut the carcasses into two identical parts, rub with a mixture of flour, salt, pepper, paprika and put on a greased baking sheet. Mix garlic, soy sauce, honey and pour over carcasses with this mixture. Cover the carcasses with foil and bake for 30 minutes. After this time, remove the foil and bake until a delicious crust forms for 15 minutes. You can serve rice or vegetables as a side dish.
Quail baked in oil
This recipe for cooking quail in the oven is quite simple, which makes it indispensable for young hostesses and at the same time it can become the main dish on the festive table. We cook quails quickly and tasty, for this you will need:
- two quail carcasses;
- 0.05 kg sl. oils;
- soy sauce;
- 2 cloves of garlic;
- low-fat kefir for marinade;
- parsley - half a bunch.
Marinate prepared birds in kefir for three hours. Cut the garlic into thin slices, and chop the greens. Pour shavings of oil (grated on a coarse grater) into the prepared form, put quail carcasses on top of it and sprinkle with herbs.
Preheat the oven to t 180 C, bake the dish for 50-60 minutes. During cooking, pour over the carcasses with the juice that separated during frying. Serve such a dish with stewed or fresh vegetables, which are combined with tender quail meat.
Quail with vegetables and dried fruits cooked in a slow cooker
According to statistics, every fourth housewife uses a slow cooker, so we suggest that you familiarize yourself with how to cook quail using this popular household appliance. This will require:
- 1 PC. carrots;
- quail - 2 carcasses;
- 100 g raisins;
- 100 g dried apricots;
- 100 g prunes;
- onion - 1 pc.;
- paprika and salt - to taste.
For cooking in a slow cooker, it is necessary to cut the prepared quail carcasses into portioned pieces and rub generously with salt and paprika. Soak dried fruits briefly in cold water. Pour oil into the multicooker bowl, use the "Frying" or "Baking" mode. Fry the quail for 40 minutes, turning every 10 minutes. We take out the quail meat.
In the oil in which the quail meat was fried, fry vegetables for 20 minutes: finely chopped onions and carrots cut into rings, add dried dried fruits cut into small pieces. We spread the quails to the vegetables and cook the dish throughout in the “Stew” mode, stirring regularly.
These simple recipes will help you cook delicious, and most importantly - healthy meals from quails, with which you can please your loved ones and decorate any holiday table.
