Ingredients
STAGE 1
Wash the quails and dry them with paper towels.
STAGE 2
Let's prepare the marinade: Peel the garlic and put it through a garlic press. Mix honey with balsamic vinegar, olive oil and garlic. Add salt and pepper to taste.
STAGE 3
Marinate the quails in the prepared marinade for 1-2 hours (longer is possible). During this time, turn the quails in the marinade several times.
STAGE 4
When the quails are marinated, remove them from the marinade.
Peel the apple and cut into small slices. Dip the apple slices into the remaining marinade.
STAGE 5
Stuff the quails with apple slices. We will tie the legs with thread.
STAGE 6
Wrap the quail in strips of bacon.
STAGE 7
Place the quails 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 into plates, place the quails, and serve.
BON APPETIT!
Quails have both disadvantages and advantages. The downside is that they are small. And the plus is that they are very tasty if prepared correctly.
In my experience, quail tastes best when cooked longer. Although some people like it grilled, in my opinion it turns out a little tough. One way or another, I bring to your attention a recipe of either French or Old Russian cuisine, which is quite suitable for any special occasion.
You will need:
Small quails, 4 pcs.
Raw smoked bacon, 8-12 strips
Small onions, or shallots, 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 peel the onion.
We put one onion inside each quail, as well as a couple of circles of garlic, and tie the legs.
Mix flour with salt and pepper and roll each quail in it.
In oven safe containers, on butter fry the quails on all sides.
We take out the birds and fry the 4 halves of the remaining onions and celery with garlic in the same oil.
Place the quails in a bowl and “wrap” them crosswise in bacon.
Sprinkle with thyme and add wine, letting it simmer a little. Then add the broth.
Cover with a lid and place in the oven at 200 C for 1.5-2 hours. Yes! Don’t be surprised and don’t believe what they write - they say, quail can be cooked for 20-30 minutes, since they are small. Indeed, after 30 minutes the meat will be formally baked, but it will be tough. And we need it. so that it practically falls off the bones.
After the required time, we get something like this:
All that remains is to blend and heat the sauce.
You can serve. For example, with potatoes baked with olive oil and rosemary.
Bon appetit!
Marinate the quail a day in advance. Wash, dry and cut off the bottom of the wings. Peel the skin a little from the bottom of the legs and lift it slightly to the top (so that they do not burn). Season each with salt and black pepper. Place the quail in a suitable bowl, squeeze out the orange juice and add soy sauce taste. Place breast side down and marinate overnight. *Do not pour out the marinade afterwards, it will still be useful during the cooking process.
Cut the onion, carrots and champignons into small cubes. Fry on olive oil First, briefly onion and carrots, then add 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.
Use a spoon to stuff each quail with the stuffing. Wrap each with a piece of bacon, first wrapping it vertically and then wrapping two pieces horizontally. Tie the legs and breast together with kitchen string. It is convenient to tie the shins first, turn them over backwards, grabbing the hips, and wrap them around the chest. Sprinkle with chopped thyme, sprinkle marinade on top and bake in a preheated oven at 180 degrees. about 50 minutes. During the cooking process, I advise you to take it out a couple of times and sprinkle with marinade.
