Quail is a very tasty and tender bird; a lot of different dishes are prepared from quail. In Tsarist Russia, quails were considered a delicacy, they were usually served at the table on major holidays. It would seem, tiddly, there is nothing. Small, but very satisfying, and no chicken can compare with its taste. Below are some recipes for delicious quail dishes.

Field quail soup

It is very good on a hike, cooked in a pot, on a fire, it smells amazing and is especially tasty for hungry tourists.

To prepare the soup, you will need four quails, two liters of water, one and a half glasses of millet, onions, and a little fat.

Cooking is very easy. We boil the cleaned birds for about half an hour, then put well-washed millet in a saucepan and cook for about twenty minutes. At the end, add the frying on lard with onions. If you want, you can add potatoes to the soup.

Quail fried in grape leaves

The dish is quite suitable for a camp kitchen, but you can also cook it at home, in a pan. Salted birds, wrap with grape leaves, wrap with threads and fry for about twenty minutes.

Quails on a spit or game skewers

For barbecue, several quails, a little ghee, a spoonful of flour, spices are taken. Before stringing the birds on a skewer, they are pre-boiled for about 15 minutes. Then you need to remove the skin, dip the carcasses in melted butter, sprinkle with spices, and roll in flour. The tastiest quail is roasted over juniper firewood. Game skewers are served with spicy vegetables, onions, red hot peppers, eggplants with garlic.

Quail in a pumpkin. Russian oven recipe

A very interesting dish is obtained if quails are baked in a pumpkin. You need to take a large pumpkin, the more the better, 4 quails, a glass of rice, fresh or dried fruits, one onion, butter.

Cut off the top of the pumpkin and scoop out the pulp to fit the filling. Fry quails in butter, boil rice, fry onions. If dried fruits are taken for the dish, then they should be washed with boiling water.

We put rice mixed with onions in the pumpkin, then quail, fruit on top. The pumpkin is covered with a cut top and baked in a Russian oven. Under the pumpkin, so as not to burn, wooden planks are laid.

And here is an exquisite dish for a festive luxurious table.

Quail with truffles

To prepare this fabulous dish, we take: 4 birds, ground white pepper, salt, fresh herbs, preferably basil, goose liver 200-300 grams, butter, one spoon, 2 tablespoons of dry white wine, 2 teaspoons of truffle, canned, breading croutons, lettuce, two tangerines, orange juice, 1 tablespoon of burdock oil.

This sumptuous dish is prepared as follows:

We rub the washed quails with salt and pepper, finely chop the basil, cut the liver into cubes. Fry the liver in butter until tender, salt, pepper and pour in a spoonful of wine. The liver should not be stewed for more than five minutes. Finely chop the truffles and mix them with basil greens, goose liver and breadcrumbs. We fill the birds with the minced meat and fry them in burdock oil, and then send them to the oven.

But that is not all. We lay out the washed lettuce leaves on a dish, tangerine slices on them, then pour the salad with a mixture of orange juice with wine, burdock oil and salt, lay quails on top of the leaves.

To prepare this dish, two quails are enough, if you take one serving, white, pre-fried mushrooms, 250 grams, butter, pork lard, ground black pepper, salt, herbs.

Preparation: the birds are fried in lard with salt and black pepper. We lay out the finished quails on a dish, garnish with porcini mushrooms. For juiciness, quails can be poured with brown broth.

Very tasty and tender stewed quail

To prepare stewed quails, we take eight or nine quail carcasses, a liter of meat broth, one hundred grams of bacon, two hundred grams of rice, vegetable oil, one hundred grams of raisins, three small onions, a glass of white wine, cloves, garlic, saffron, white pepper, salt.

Wrap the quails in slices of bacon, salt, pepper, tie with a thread and fry in vegetable oil. Put the birds in a saucepan, fry the onion in the same oil, then add the raisins, cloves, wine, a little water and bring to a boil. Pour quail with strained sauce and cook for twenty minutes.

Note: with a seasoning such as cloves, you need to be very careful, it gives a sharp taste, put no more than one stick in the sauce.

We add a little garlic, rice to the finished carcasses, add chicken broth, so that it covers the rice, if possible, add saffron. We cook for twenty minutes.

But this dish is only for very experienced chefs.

Quail with morels

For cooking, we take: 6 carcasses of quails, 30 grams of dried morels, 50 grams of white wine, 1 slice of toast bread, 300 ml of cream, one onion, preferably shallot, a bunch of kupyr (angelica), 300 grams of ground beef, one tablespoon of vegetable oil, nutmeg, butter, white pepper, salt.

First, soak the morels in white wine, then cut the bread into cubes and pour cream over it. Finely chop the onion and chives. Rub each bird with salt and onion slices. We fill the minced meat with pepper, salt, nutmeg, add the soaked bread and whole mushrooms. We stuff the quails, sew them up, fry until crusty. Then pour wine and cream, simmer in the oven for half an hour.

With quails you can cook delicious pilaf

To prepare pilaf, we take: rice 200 grams, 4 quails, vegetable oil, two carrots, two onions.

Ingredients for stuffing quails: minced meat 50 grams, herbs, garlic, spices, salt.

Quail carcasses are stuffed with minced meat mixed with herbs and spices. Fry the onions, carrots in hot vegetable oil, then lay the stuffed quails. Fried meat should have an appetizing crust. Pour hot water into the boiler and cook for about an hour. Salt and spices are added at the end of cooking carcasses. Then we lay the rice, bring the liquid var to a boil and leave to languish over low heat. Before serving, pilaf is sprinkled with herbs.

Fine quail with grapes

For cooking, we take: 5 poultry carcasses, butter, half a glass of white wine, flour, salt, pepper, 100 grams of almonds, 100 grams of grapes.

Cooking like this: we bread the quail carcasses in flour with salt and pepper, then fry the birds in butter, pour in white wine and simmer for about twenty minutes. After that, add the almonds and grapes and simmer for another five minutes over low heat.

Another unusual dish

Quail in grape juice

For cooking, we take: 8 quail carcasses, 500 grams of grapes, butter, cognac.

Preparation: fry the quails in butter, it is advisable to take deep dishes for frying, then add fresh grapes and freshly squeezed grape juice, meat broth, pour cognac, one or two spoons, put in the oven for ten minutes.

Quail with cherry

For cooking, we take: 8 quails, 300 grams of fresh cherries, a glass of broth, cognac, pork lard.

Preparation: Pour the broth over the birds fried in lard, add cherries, a spoonful of cognac and simmer until tender. Before serving, sprinkle with fresh cherries and pour over with fresh cherry juice.

Camping dish

Quail camping on the fire

For cooking, we take: 4 poultry carcasses, 300 grams of pork fat, grape leaves, butter, a glass of broth, 4 slices of white bread, fat, spices.

Cooking: to cook quails on a fire, you will need a skewer. Lubricate the prepared carcasses with butter, seasoned with salt and spices, wrap with pork fat, and additionally wrap it in grape leaves on top of the fat. So that all this structure does not crumble, we tie it with a thread and put the birds on a skewer. Further, even on a fire, even in the oven. While frying, sprinkle this peculiar kebab with meat broth. Serve on toasted bread slices.

For cooking, we take: 4 quail carcasses, 300 grams of smoked bacon, 200 grams of fried mushrooms, butter, broth, red wine 200 grams, two onions, fat, juice of one lemon, spices, salt.

Preparation: first, let's prepare our birds for frying, for this we grease them not only outside, but also inside with lemon juice, black pepper, and salt. We stuff each carcass with mushrooms fried in butter, wrap in bacon, sprinkle with finely chopped onion on top. Fry the carcasses for about ten minutes, then pour the broth and place in the oven. After ten minutes, pour in the wine and leave our yummy in the turned off oven for another ten minutes. King quails are served with rice cooked with dried fruits, plum salad or plum sauce is required, apricots or oranges can be served separately.

Exquisite quail in red wine

For cooking, we take: 4 quail carcasses, 200 grams of pork fat, fat for frying, half a liter of red wine, sugar, lemon, salt, starch.

Preparation: pre-marinated quails, wrap in bacon, fry in hot fat, then pour wine and simmer until tender. Stuff the finished quails with the remaining bacon and pour over the sauce. The sauce is prepared as follows: take the juice in which the birds were stewed, add starch, sugar to the juice, boil, pour the quails.

Quails are served with mashed potatoes and vegetable salad. A salad of beets, celery, seasoned with lemon juice is perfect.

Spicy quail

To prepare this fragrant dish, the following ingredients are taken: 8 quail carcasses, garlic, 4 onions, parsley, thyme, savory, breadcrumbs, two yolks, vegetable oil, spices, salt.

Preparation: chop the onion and garlic, the amount of garlic is taken to taste, as you like. Cut very finely, the smaller the better. Grind herbs: parsley, thyme and savory. Mix onion, garlic and herbs with egg yolks, breadcrumbs, salt and black pepper. In the meantime, prepare the grill or barbecue. While the grill is warming up, we stuff the quails with the resulting mass, grease with vegetable oil and place on the grill or grill, fry for about thirty minutes. Garnish with fried potatoes and apple salad.

Grilled quail, a delicious dish suitable for outdoor cooking

For cooking, we take: 4 quails, pork ham skins, 2 onions, 50 grams of smoked lard, sugar, fresh parsley, tomato sauce, black pepper, salt.

Preparation: fry finely chopped onions in lard in a saucepan, add tomato sauce, a few tablespoons of water, pepper, salt, and a little sugar. We leave the sauce to simmer over low heat for about thirty minutes, while it is stewing, wash the herbs and chop. In the meantime, melt the butter in another bowl and pour it over the quails, salt the birds, sprinkle with spices and wrap in pork ham skins. Place the carcasses prepared in this way on the grill for about twenty minutes. Drizzle the finished quails with the sauce. This dish goes well with red wine.

Quail in goose fat

For cooking, we take: 6 quail carcasses, half a kilogram of goose fat, 100 grams of skate, salt, spices.

Preparation: fry quails smeared with salt and black pepper in goose fat, then put on a dish and pour cognac, set on fire. Carcasses prepared in this way, fry in a large amount of goose fat for forty minutes. Ready quails are completely filled with melted goose fat.