Stuffed quail in the oven recipe. Stuffed quails in the oven. Step by step recipe with photo

Rub the quail carcasses with a mixture of salt and red pepper, leave to marinate in the cold for 30–40 minutes. This is just the time while you will prepare all the other components.

Chop the meat by hand as finely as possible, into minced meat. Cut all fat tail fat into cubes with a side of 0.8–1 cm, liver into cubes slightly larger than fat. Chop the cilantro.

Combine lamb, liver, half fat tail fat, half cilantro, salt and half spice mixture in a bowl.

Onion cut into quarters of rings, carrots - straws of medium length. Heat the oil in a cauldron, put the remaining fat tail fat, fry it until cracklings, remove the cracklings with a slotted spoon.

Saute the onion in the oil and fat mixture until soft, 5 minutes. Remove the cauldron from the fire. Transfer half of the fried onion from the cauldron to a bowl with minced meat and mix. Add the egg and knead the minced meat again.

Return the pot to medium heat. Add the carrots to the remaining onion and cook, stirring occasionally, until the carrots darken and reduce in volume, about 10 minutes. At the very end, add the remaining spice mixture.

Remove the cauldron from the heat, transfer the onion and carrots to a bowl. Start each quail with minced meat.

Place stuffed quails tightly in a cauldron. Top with fried onions and carrots. Pour boiling water over the quails so that it barely covers them. Dip the bay leaf into the water. Bring to a boil, reduce heat to low. Close the lid tightly and simmer for 1 hour.

Serve the quails on a large flat dish. Separately, pour the broth into small cash desks for each and sprinkle with the remaining herbs.

Food should be tasty and healthy. Therefore, in the modern world of cooking, emphasis is often placed on the quality and useful properties of the product.

One of the most popular food among healthy delicacies is quail meat. It has a rich taste, delicate texture, juiciness and, in addition, contains a high amount of nutrients and beneficial compounds.

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How to cook?

Cooking quail meat (mainly carcass) is not a difficult, but labor-intensive undertaking.

After all, the meat of this little bird is very tender and requires a little more attention and patience.

It can be stewed, fried or boiled, but the carcass stuffed with mushrooms and cheese is considered the most exquisite and tender quail dish.

To prepare this delicacy you will need:

Ingredients:

100 gr. hard cheese,
quail - 2 carcasses (about 400 gr.) - for two servings
200 gr. mushrooms (mushrooms are chosen at will from simple champignons to delicious porcini mushrooms).
1 lemon
3 garlic cloves,
mustard
50g soy sauce
vegetable oil
seasonings (black pepper, salt, Provence herbs).

Cooking steps

1. At the very beginning you need prepare the sauce in which the meat will be marinated. In a deep bowl, mix the juice of half a lemon, crushed garlic, soy sauce and seasonings.

All components are thoroughly mixed. In the resulting mixture, gently stirring, add vegetable oil and let it brew a little.

2. Quail carcasses are thoroughly soaked in the resulting sauce and leave them in the refrigerator for 30-50 minutes marinate, turning the carcasses every 10 minutes for the best taste. If you marinate longer, then the meat will turn out even more tender and fragrant, but there should be a measure in everything.

3. While the quail is marinating, it's worth cooking. Wash, finely chop and fry the selected mushrooms. Finely grated cheese is mixed with mushrooms.

4. After almost an hour has passed in the marinade, the quail carcasses are sent to the oven ( heated up to 200 degrees) and there they languish for 30 minutes.

5. Fried carcasses are stuffed with cheese and mushrooms and put in the oven for 5 minutes, the cheese will melt a little, and the mushrooms will give their flavor to the meat.

6. The finished dish is served one carcass on a plate decorated with lettuce.

Quail meat is truly a "royal treat."

Stuffed quails, very tasty and loved by many dish. Good afternoon, dear friends, today we will cook delicious quails that will turn out juicy, tender, fragrant and tasty. This dish belongs to a delicacy and is called "royal food". Quail meat can be cooked on the New Year's table and please your family. Quail meat is not only tasty, but also nutritious and healthy. It should be noted that quail meat is superior in dietary qualities to rabbit meat and chicken. It is very useful for pregnant women, the elderly and children, as well as people who are in poor health. Very often, doctors in the postoperative period advise eating quail meat. In general, it has some advantages for our health))) Such a dish, as described above, is also suitable for the New Year and other various holidays. We will prepare quails stuffed with pineapples and tangerines, fruits will give an unusual taste to our meat. With this dish you will surely surprise your acquaintances, friends and relatives. The dish is prepared simply and easily.

Ingredients for making quails:

* Olive oil - 3 tablespoons.
* Soy sauce - 3 tablespoons.
* Pineapple - 1 pc.
* Mandarin - 4 pcs.
* Black pepper - 0.5 teaspoons.
* Lime - 1 pc.
* Bacon - 4 pcs.
* Quails - 4 pcs.

Preparation of New Year's quails:
Let's start cooking stuffed quails. We take quails, wash them well and let them dry a little. While the quails are drying, proceed to the marinade. Squeeze lime juice, add 50 ml pineapple juice, soy sauce, olive oil and black pepper. Mix all marinade ingredients well. We make the marinade so that the quails turn out juicy, tender and fragrant. Quail marinated and put in a cool place for 8-10 hours. For all the time while the quails are marinating, it is necessary to mix them periodically, about 3 times. Salt may not be used.

We take 4 tangerines, and peel them, and cut the pineapple not very large.

We stuff our quails with chopped fruits.

Then we take the bacon plates and wrap the quails with them. Bacon will keep the juiciness and tenderness of quail breasts.

Preheat the oven to 180 degrees, pour vegetable oil, and bake the quail for 40-45 minutes.

Our stuffed quails are ready, decorate the plate with lettuce leaves and serve. I think that many would not refuse to surprise such a dish on their festive table. Enjoy your meal!

quail considered one of the best poultry, although they are not as common as, for example, chickens. These birds are very mobile and able to "escape" from their owners even through small gaps, so special cages are used to keep them. Quails are grown not only in villages, but also in cities. Some manage to install cages even on the balconies of multi-storey buildings. Quails lay small eggs, which are considered very healthy, and dishes from the meat of this bird have long been considered a gourmet treat on any table.

In terms of taste, quail meat is considered much more aromatic and juicier than, for example, chicken, pork, beef or rabbit meat. Despite the fact that it is quite nutritious, scientists classify it as a dietary one. Dieters and athletes may not limit themselves in taking quail meat, since each 100g of it contains only 190 kcal.

Useful properties of quail meat.

Quail meat It is considered very useful due to the content of a large amount of potassium and fluorine, which improve the functioning of the brain and heart, and also help to eliminate toxins from the body. Doctors also recommend taking it during the treatment of various types of allergies.

Quail meat contains vitamins A, B, D and amino acids necessary for any body.

Previously, this product was considered a delicacy, as it was rarely found on sale. But times have changed and whole quail farms have appeared, so now eggs and butchered quail carcasses can be purchased at many grocery stores or markets.

Recipe for oven-roasted stuffed quails.

It takes quite a bit of time to bake quail in the oven - only about an hour, but with this dish you can surprise not only your relatives, but also guests.

Ingredients for cooking quails in the oven:

Quail - 3 pieces;
Onion of medium size - 1 pc.;
Medium-sized carrot - 1 pc.;
Mushrooms (honey mushrooms, champignons, etc.) - 50g;
Vegetable oil;
Salt;
Ground black pepper.

Additional materials:

Toothpicks;
Pan;
Foil for baking;
Baking tray.

Cooking quail.

The dish must be cooked in the oven, so turn it on and heat up to 180 0 WITH.

1. Wash 3 quail carcasses and dry them with a paper towel. Then pour a teaspoon of salt without a slide on a plate, add a little black pepper to it and mix. After that, the mixed ingredients must be divided into 3 parts and rub each carcass well with them. While you are preparing the filling, put the quail grated with salt and pepper in the refrigerator for ripening (soaking).

2. Preparing the stuffing for quails. To do this, wash the mushrooms and fry them for 5-7 minutes in vegetable oil over medium heat. If they are large, then they can be cut into several small pieces.

Place fried mushrooms on a plate to cool.

3. In a pan with vegetable oil, in which the mushrooms were fried, throw the peeled, washed carrots (grated on a coarse grater) and onions (diced), then lightly fry them for 5-10 minutes. If necessary, you can add a few drops of vegetable oil.

4. After cooling the mushrooms, onion carrots, fill them with quails.

5. Stuffed quail carcasses must be closed with toothpicks. This will prevent the filling from falling out.

6. Trim the ends of the toothpicks with scissors to prevent damage to the foil during baking.

7. Place the foil on a metal baking sheet. Then lay the fried filling unused for stuffing on top, and put quail carcasses on it.

8. Add a tablespoon of water to the foil with quails to make them softer. After that, wrap the quail and send it to the oven for baking at a temperature of 180 0 C for 30 minutes.

9. After this time, unfold the foil, pour the carcasses with the juice released during baking and send them back to the oven for 15 minutes without covering the foil. This is done so that the quail is browned.

You can bake quails in the oven under a variety of marinades, but they will look most festive on any table with different fillings. What can stuff quails with? There are a lot of options here. The most famous and popular option for stuffing, ducks and quails is rice. It is no secret that rice has a neutral taste, and in order to diversify it, various components are added to it. Fried chicken fillet, quince, apples, tangerines and oranges, champignons, cheese will perfectly harmonize with rice.

Today I want to offer you a recipe for stuffed quails with rice and vegetable frying. The basis for the preparation of stuffed quails - with roasted carrots and onions. Although you can add cheese along with mushrooms to this frying.

Ingredients:

Quails - 2-3 pcs.,
Rice - 0.5 cups,
Carrots - 1 pc.,
Onion - 1 pc.,
Salt - to taste
Spices for chicken - to taste,
Mayonnaise - 1 tbsp. the spoon,
Ketchup - 1 tbsp. the spoon,
Sunflower oil.

Stuffed quails in the oven - recipe

Wash the rice in several waters. Pour into a pot of boiling salted water. Boil until tender on low heat, from time to time not forgetting to stir it. While the rice is cooking, peel and chop the vegetables for frying - carrots and onions. Cut the onion into cubes, and grate the carrots on a fine grater.

Drain the cooked rice in a colander. Rinse with cold water. Leave the water to glass. Fry carrots with onions in vegetable oil.

Put the rice in a bowl.

Sprinkle the filling for stuffing quails with spices and salt.

Stir.

The filling is ready. Now you can pickle quails. Rinse the bird carcasses under running water, thoroughly rinsing inside and out. Put the washed quails in a bowl. Sprinkle with spices and a little salt.

Let them fly with mayonnaise and tomato sauce (pasta or ketchup).

Rub the quails with mayonnaise-tomato sauce inside and out with your hands.

Stuff each quail with a teaspoon of rice filling. So that the filling does not fall out, put the quail legs in the same position as you bought them.

Cover the baking dish with parchment, grease it with vegetable oil. Put the stuffed quails on a baking sheet (form). Around the bird you can live marinated in sauce and spices. Thus, you will get a ready-made side dish. Put them to bake in the oven, heated to 180C. for 40-45 minutes.