Pickle the quail a day in advance. Wash, dry and cut off the bottom of the wings. From the bottom of the legs, peel the skin a little and lift it slightly to the top (so that they do not burn). Sprinkle each with salt and black pepper. Put the quails in a suitable bowl, squeeze the orange juice and add soy sauce to taste. Place breast side down and marinate overnight. * Do not pour out the marinade later, it will still come in handy during the cooking process.
Chop the onion, carrots and mushrooms into small cubes. Saute the onion and carrots in olive oil for a short time, then add the mushrooms and fry until most of the liquid has evaporated. Finely chop the parsley and add to the prepared mushroom filling. Salt and pepper to taste.
Stuff each quail with the filling using a spoon. Wrap each with a piece of bacon, first wrapping vertically and then two pieces horizontally. Tie the legs and breast with kitchen string. It is convenient to tie the shins first, turn them back, grabbing the hips and wrap the breast. Sprinkle with chopped thyme, sprinkle with marinade on top and bake in a preheated oven at 180 degrees. about 50 minutes. In the process of cooking, I advise you to get it a couple of times and sprinkle with marinade.
Ingredients
STAGE 1
Wash the quails, dry them with paper towels.
STAGE 2
Prepare the marinade: Peel the garlic and pass through the garlic press. Mix honey with balsamic vinegar, olive oil and garlic. Add salt and pepper to taste.
STAGE 3
In the prepared marinade, marinate the quail for 1-2 hours (or longer). During this time, we turn the quails in the marinade several times.
STAGE 4
When the quails are marinated, take them out of the marinade.
Peel the apple, cut into small pieces. Dip the apple slices in the remaining marinade.
STAGE 5
Quail stuffed with apple slices. Tie the legs with thread.
STAGE 6
Wrap the quail with strips of bacon.
STAGE 7
Put the quail in a baking dish. Let's put it in the oven.
Bake at 180 degrees for 30-35 minutes.
STAGE 8
STAGE 9
Pour the sauce on plates, lay out the quails, serve.
BON APPETIT!
Quails have both pluses and minuses. The downside is they are small. On the plus side, they are delicious when cooked right.
In my experience, quails taste best when cooked for longer. Although someone likes it on the grill, but in my opinion, it turns out harsh. One way or another, I bring to your attention a recipe for either French or Old Russian cuisine, which is quite suitable for any special occasion.
You will need:
Small quail, 4 pcs.
Raw smoked bacon, 8-12 strips
Small onion, or shallot, 6 pcs.
Garlic, 3 cloves
Celery stalk, 1 pc.
White dry wine, 300 ml
Chicken broth, 1 cup
Thyme
Salt to taste (don't forget the bacon!)
Black SM Pepper
Butter
Flour
Chop the celery and garlic and clean the onion.
We lay one onion inside each quail, as well as a couple of circles of garlic, and tie the legs.
Mix the flour with salt and pepper and roll each quail in it.
In a dish that can be used for the oven, fry the quails in butter on all sides.
We take out the birds, and fry 4 halves of the remaining onions and celery with garlic in the same oil.
We put the quails in a bowl and crosswise "wrap" in bacon.
Sprinkle with thyme and add the wine, letting it boil a little. Then add the broth.
Cover with a lid and send to the oven at 200 C for 1.5-2 hours. Yes! Do not be surprised and do not believe what they write - they say that quails can be cooked for 20-30 minutes, because they are small. Indeed, after 30 minutes, the meat will formally be baked, but it will be tough. And we need. so that it practically fell off the bones.
After the right time, we get something like this:
It remains to blend and warm the sauce.
You can apply. For example, with potatoes baked with olive oil and rosemary.
Bon Appetit!
Recently, baked quails have become one of the favorite dishes of our Sunday lunches. The first time I baked these birds with pineapples (my sister called us bourgeois in this regard :))). Today I will tell you how to cook quail with bacon and young garlic. This is a very simple recipe, no frills. We will need the quails themselves - 4 pieces, this is at the rate of 2 pieces per person. Birds 120-150 gr. I bought bacon already cut into long slices, it is very convenient to use it in this form, since it is not always possible to thinly cut lumpy bacon. We also need young garlic, it is more tender and fragrant. One small head will be enough. Please note that I do not use any spices and salt, there is enough of this in bacon, and it will perfectly share this with quails.
So let's get started. My quails are frozen, so I need to defrost them.
Wash the carcasses, let the water drain.
Inside each bird, push 2-3 cloves of garlic and one slice of bacon, wrap each bird with another slice and stab the bacon with toothpicks (they are easy to remove later).
I will bake quails in a cauldron. Pour vegetable oil into the bottom of the cauldron - 1 tablespoon. Coat each quail in this oil. Then pour 50 ml of ordinary water into the cauldron, this is necessary so that the quails are initially steamed and then fried.
Preheat the oven to 180-190 degrees. Cover the pot with a lid and place in the oven for 15 minutes.
After 15 minutes, take out the cauldron, check the quails - turn over. Place the pot in the oven for 10 minutes.
After 10 minutes (25 minutes from the start of cooking), remove the cauldron from the oven, turn the quail over again. Remove the pot for the next 10 minutes.
After another 10 minutes, remove the cauldron, turn the quail over again and put the cauldron in the oven for 5 minutes. Then turn off the oven. The total cooking time for quails will be 40 minutes. During this time, the quails will be ready, garlic and bacon, which will also be cooked inside the birds.
As a side dish for quails, you can cook boiled young potatoes, cauliflower, fried in breadcrumbs.
