Video to help the hostess

In any self-respecting restaurant, you will definitely be offered quail. Previously, they were specially hunted, but now they are grown at home or in special poultry farms.

The sages of the East advised to include such meat in your diet without fail, as it is very useful.

As for the choice of recipes for quail dishes, there are a lot of them available. Birds are grilled, stuffed, stewed with aromatic herbs, added to salads. Baking quails is just as easy.

In such meat, there are 242 calories per 100 grams of product, and protein is almost 40%!

The benefits of quail meat

Such game has good digestibility, contains little cholesterol. By vitamin composition can be mentioned:

PP, the so-called nicotinic acid, which ensures proper blood microcirculation;
B1 and B2, necessary for the nervous system;
A, thanks to which we have good eyesight;
D, savior from rickets.

Also, game boasts a large amount of potassium, which fights arrhythmia and improves brain function. Sulfur and phosphorus will provide normal metabolism. There are a number of other substances that are beneficial to the body.

If you include such meat in your regular diet, then you will not be afraid of ailments of the liver, kidneys, respiratory system and gastrointestinal tract.

Very high-calorie, but completely allowed for use even by those who are on a diet!

How to choose and store a product

These tips will help you when choosing a quail:

Smell. It should be neutral, without any acid;
The meat should have a healthy color and be elastic;
When pressing on the carcass, dents should not remain.

As for storage, fresh chilled meat should not be left in the refrigerator for more than 2 weeks. In the freezer, the carcass is stored for up to 3 months.

Quail recipes

Snack with Camembert

This appetizer does not quite belong to quail recipes, but is prepared from quail eggs. Unusual delicacy will surely become a delicious decoration of the festive table.

We need the following ingredients:

4 large potatoes;
8 quail eggs;
0.075-0.1 kg Camembert cheese.

Boil potatoes in their skins, salt the water;
We divide each fruit into 2 identical halves, cut off a lot of ass so that we can put it on. After that, in each potato, cut out the middle. It turns out a glass;
Cut into halves, cut off the buttocks for stability, scoop out the middle with a teaspoon;
Pour one quail egg into each such “glass” and add a little salt Camembert, cut into thin squares, cover each potato with them;
We put in the oven, preheated to 160 degrees Celsius, and bake until golden brown.

If you use such an appetizer as a main course, then it should be served with a green vegetable salad.

In oil

This recipe for cooking quail in the oven is quite simple, which makes it simply indispensable for young hostesses. In doing so, it will become excellent.

Take the following products:

2 quail carcasses;
Parsley or basil - half a bunch;
0.05 kg of butter;
Soy sauce;
2 cloves of garlic;
Kefir for marinade.

Wash the quail and pour yogurt over it, leave to marinate for 3 hours;
Finely chop the greens, cut the garlic into thin slices;
Pour oil shavings into a mold or duckling, put birds on top of it, sprinkle them with herbs;
We heat the oven to 180 C and put the quail there;
The dish is baked for about 40-45 minutes. During this time, pour the carcasses with their own juice and oil 5-6 times.

It is better to serve such a dish with vegetables, so we advise you to find out which goes well with poultry meat.

With lingonberries

This recipe for stuffed quails will appeal to even those who have never eaten a bird. To prepare it Stock up on these products:

4 medium quails;
0.2 kg lingonberries;
0.05 kg of oil;
4 pieces of bacon;
1 medium onion;
A glass of chicken broth;
1 st. a spoonful of sugar (without a slide).

For garnish you will need:

5-6 medium potato tubers;
Shallot.

For marinade:

3-4 st. tablespoons of vegetable oil (preferably from olives);
Salt, thyme, pepper;
1 st. a spoonful of wine vinegar.

We have made the following quail recipe with photo, because this way you will be much more understandable process of cooking.

Marinate the meat for an hour and a half in a mixture of vinegar, oil and spices.

Marinate the meat for an hour and a half in a mixture of vinegar, oil and spices

For the filling, mix finely chopped butter and lingonberries sprinkled with sugar. We start with such a mixture of bird carcasses.

We start with a mixture of lingonberries and poultry carcass oil

We sew or fasten with quail toothpicks.

Sew or fasten with quail toothpicks

We gird each bird with bacon.

We gird each bird with bacon

Put them in an oven dish.

We put the birds in the dishes for the oven

Prepare a side dish: cut the potatoes into medium pieces, mix with shallots and thyme, put everything in a second baking dish.

Cut the potatoes, mix with shallots and thyme, put in a baking dish

We send both dishes to the oven, preheated to 180 degrees, bake until cooked.

We send both dishes to the oven, preheated to 180 degrees

Make the sauce: Finely chop the onion and fry until light golden. We add the grated remains of lingonberries to it, pour the broth.

Chop the onion, fry, add the rest of the cranberries, pour the broth

Simmer this mixture for 15 minutes over low heat, and after cooling, grind it in a blender.

Simmer this mixture for 15 minutes over low heat, then grind in a blender

This is what the finished bird should look like:

Type of finished quail

When serving, potatoes are placed on a plate, a bird poured with sauce next to it.

With couscous

WITH
The following recipe for fried quails is very unusual, because it includes a special mixture of Moroccan herbs and spices, the so-called ras el hanout, which we will select ourselves.

So, to make a spicy bouquet we need:

Chili pepper;
Turmeric;
Carnation;
Cardamom;
Coriander;
Cinnamon.

For the main dish, take:

Quail - 4 pieces;
Couscous - 1 glass;
2 tablespoons of pine nuts and raisins;
Broth - 1.5 cups;
Fresh mint and spinach;
Honey - 2 table. spoons;
Zest of 1 lemon;
Olive oil.

Stages of creating a dish:

Let's prepare the bird: cut off the ends of the wings (you can leave it in the broth), cut each carcass in the middle of the back and open it like a book;
We spread the salted and peppered carcasses on an oiled baking sheet, pour them with a mixture of chopped mint and honey;
We send the dish to the oven for 15 minutes (maybe a little more, depending on the technique);
Prepare the side dish: Fry the nuts in olive oil for 2-3 minutes;
Then add raisins to them, fry for half a minute, add couscous, mix everything;
After a minute, add ras el hanout, chopped spinach and broth to the same place. Turn off the fire after a few minutes of simmering.
Grate the finished carcasses with lemon zest and serve on a large plate with a side dish.

If it was not possible to get quails, we will take another bird! An excellent option for dinner would be. However, this dish will fit perfectly into the holiday menu.

And you can try to cook seafood. So, we devoted a whole dish to such a dish as fish baked in foil in the oven. It turns out very tasty and satisfying.

In a slow cooker

And we will finish our today's culinary excursion with a quail recipe in a slow cooker, because according to statistics, every 4 housewives in Russia use such a device. By the way, if you like cooking with the help of this household appliance, then do not apply to study in it.

The ingredients for the culinary masterpiece are as follows:

7 bird carcasses;
1 multi-glass of soy sauce;
1 multi-glass of red dry wine.

Mix wine and sauce for marinade;
Place quail carcasses in it for 2-3 hours;
We set the "Frying" mode on the electrical appliance, put the bird in it. Fry until the meat is golden brown;
After that, we leave the quails for another half an hour, fill them with marinade and all this with the “Baking” function.