Quails stuffed with rice, champignons and porcini mushrooms will decorate the festive table with just their appearance! Baked quails turn out very juicy, with a pronounced mushroom aroma and an appetizing golden crust. The taste of game is perfectly complemented by the wine sauce, which takes only 15 minutes to prepare. Be sure to prepare quail stuffed with rice and mushrooms for the New Year or another festive event - your guests will be absolutely delighted!
Ingredients
- quail - 2 pcs.
- champignons - 50 g
- dried porcini mushrooms - 1 tsp.
- rice - 50 g
- water - 0.5 tbsp.
- salt - 0.5 tsp.
- mixture of ground peppers - 1 chips.
- onion - 1 pc.
- tomato paste - 1 tsp.
- red wine - 0.5 tbsp.
- olive oil - 3 tbsp. l.
- butter - 50 g.
Preparation
1. Prepare all the ingredients according to the list. If necessary, roast the quail over an open flame, then rinse and dry with a paper towel. Clean the champignons and rinse under running water. Soak dried porcini mushrooms for 3 hours in cold water, then rinse thoroughly.
2. Fill the rice with water, add finely chopped champignons and porcini mushrooms, add salt and cook over low heat until half cooked.
3. The result should be a crumbly filling of light brown color, with a pronounced mushroom aroma.
4. Place the quail on its back and use a wooden toothpick to secure the skin under the breast.
5. Turn the bird breast side down and use a sharp knife to make an incision on the back.
6. Carefully, so as not to damage the skin, remove large seeds - removing the keel part will make it possible to place 2-3 times more filling in the quail. We do not throw away the extracted seeds; the sauce will be prepared on their basis.
7. Stuff the bird, placing approximately 2 tablespoons of boiled rice with mushrooms per cut.
8. We fasten the skin at the incision site with toothpicks.
9. Place the quails on a baking sheet, breast side up, and generously drizzle with olive oil, which will prevent the tender meat from drying out during baking.
10. Sprinkle salt and a mixture of ground peppers on top, then place the baking sheet in the oven, preheated to 200 degrees, for 30 minutes.
11. Meanwhile, prepare the sauce: pour the keel bones with water with tomato paste diluted in it, add coarsely chopped onions, a little salt and cook the broth. Separately, evaporate the wine over high heat, then add the strained broth to it, bring to a boil, remove from heat and add butter.
Rub the quail carcasses with a mixture of salt and red pepper, leave to marinate in the cold for 30–40 minutes. This is exactly the time while you prepare all the other components.
Chop the meat by hand as finely as possible into minced meat. Cut all the fat of the tail into cubes with a side of 0.8–1 cm, and the liver into cubes slightly larger than the fat. Chop the cilantro.
Combine lamb, liver, half the tail fat, half the cilantro, salt and half the spice mixture in a bowl.
Cut the onion into quarters of rings, carrots into medium-length strips. Heat the oil in a cauldron, add the remaining tail fat, fry it until cracklings are formed, remove the cracklings with a slotted spoon.
Fry the onion in a mixture of oil and fat until soft, 5 minutes. Remove the cauldron from the heat. Place half of the fried onion from the cauldron into a bowl with minced meat and stir. Add the egg and knead the minced meat again.
Return the cauldron to medium heat. Add the carrots to the remaining onions and cook, stirring, 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 onions and carrots to a bowl. Stuff each quail with minced meat.
Place stuffed quails tightly in a cauldron. Top with fried onions and carrots. Pour boiling water over the quail until it barely covers them. Place a bay leaf in water. Bring to a boil, reduce heat to low. Close the lid tightly and simmer for 1 hour.
Serve the quail on a large flat platter. Separately, pour the broth into small bowls for each person 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 beneficial properties of the product.
One of the most popular food items 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.
Read also:
How to cook?
Cooking quail meat (mostly the carcass) is not a difficult, but labor-intensive undertaking.
After all, the meat of this small bird is very tender and requires a little more attention and patience.
It can be stewed, fried or boiled, but the most exquisite and tender quail dish is considered to be a carcass stuffed with mushrooms and cheese.
To prepare this delicacy you will need:
Ingredients:
- 100 gr. hard cheese,
- quail - 2 carcasses (about 400 g) - for two servings
- 200 gr. mushrooms (mushrooms are chosen as desired, from simple champignons to delicious porcini mushrooms).
- 1 lemon,
- 3 cloves of garlic,
- mustard,
- 50g soy sauce,
- vegetable oil
- seasonings (black pepper, salt, Provençal 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. Add vegetable oil to the resulting mixture, stirring gently and let it brew for a while.
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 better taste. If you marinate longer, the meat will turn out even more tender and flavorful, but there should be moderation 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 in the marinade, the quail carcasses are sent to the oven ( heated to 200 degrees) and simmer them there 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 off their flavor to the meat.
6. The finished dish is served one carcass at a time on a plate decorated with lettuce leaves.
Quail meat is truly a “royal treat”.
Quail are considered one of the best poultry, although they are not as common as, for example, chickens. These birds are very mobile and are able to “escape” from their owners even through small cracks, so special cages are used to keep them. Quails are grown not only in villages, but also in cities. Some even manage to install cages on the balconies of multi-story buildings. Quails lay small eggs, which are considered very healthy, and dishes made from the meat of this bird have long been considered an exquisite 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. Despite the fact that it is quite nutritious, scientists classify it as dietary. People on a diet and athletes do not have to limit themselves in consuming quail meat, since every 100g of it contains only 190 kcal.
Useful properties of quail meat.
Quail meat It is considered very useful due to the content of large amounts of potassium and fluoride, which improve the functioning of the brain and heart, and also help eliminate toxins from the body. Doctors also recommend taking it during 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 entire quail farms have appeared, so now eggs and cut quail carcasses can be purchased in many grocery stores or markets.
Recipe for baked stuffed quails in the oven.
Roasting quail in the oven takes very little time - only about an hour, but with this dish you can surprise not only your relatives, but also your guests.
Ingredients to cook quail in the oven:
- Quail - 3 pcs.;
- Medium size onion - 1 pc.;
- Medium-sized carrots - 1 pc.;
- Mushrooms (honey mushrooms, champignons, etc.) - 50g;
- Vegetable oil;
- Salt;
- Ground black pepper.
Additional materials:
- Toothpicks;
- Pan;
- Foil for baking;
- Baking tray.
Cooking quails.
The dish must be cooked in the oven, so turn it on and preheat to 180 0 WITH.
1. Wash 3 quail carcasses and dry them with a paper towel. Then pour a level teaspoon of salt onto a plate, add a little ground black pepper to it and stir. After this, the mixed ingredients must be divided into 3 parts and rub each carcass well with them. While you prepare the filling, place the salt and pepper rubbed quail in the refrigerator to ripen (soak).
2. Preparing the filling for the 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 the fried mushrooms on a plate to cool.
3. In a frying pan with vegetable oil in which the mushrooms were fried, throw the peeled, washed carrots (grated on a coarse grater) and onions (cut into cubes), then lightly fry them for 5-10 minutes. If necessary, you can add a few drops of vegetable oil.
4. After the mushrooms, carrots and onions have cooled, stuff them into the quails.
5. Stuffed quail carcasses must be covered with toothpicks. This will prevent the filling from falling out.
6. Use scissors to trim the ends of the toothpicks to prevent damage to the foil during baking.
7. Place foil on a metal baking sheet. Then place the fried filling unused for stuffing on top, and place the quail carcasses on it.
8. Add a tablespoon of water to the foil with the quail to soften them. After this, wrap the quails and place them in the oven for baking at 180 0 C.
9. After this time, unfold the foil, pour the carcasses with the juice released during baking and return them to the oven for 15 minutes without covering the foil. This is done so that the quails brown.
Quail meat is very tasty and tender, similar to rabbit meat, but without a specific smell. It does not need to be soaked overnight or marinated in vinegar. All that should be done is to wash, pluck and remove the gall bladder so that the finished meat does not become rancid. Then, using any recipe for quail stuffed in the oven, you can create a real culinary masterpiece and serve it to the table. Guests will be delighted!
Quail stuffed with rice and carrots
Stuffed quails with rice are very satisfying. There is no need to come up with a side dish for them. It is enough to put some salad, for example, from fresh cucumbers and tomatoes, and dinner for a family of 2-3 people is ready.
Ingredients
- Quails – 1 carcass;
- Long rice - 0.5 cups;
- Onion – 1 head;
- Carrot – 1 pc.;
- Ketchup and mayonnaise - 1 tbsp. spoon;
- Spices - to taste;
- Sunflower oil - for frying vegetables.
Cooking method
- Rinse the rice well, pour into boiling salted water, and cook until half cooked. Then remove, pour into a colander and rinse with cold water again. Place in a deep bowl. Chop the carrots and onions and fry in a frying pan until golden brown. Cool slightly and pour into a plate with rice. To stir thoroughly.
- Rinse the quail carcass inside and out, place it upside down on a flat plate. In a separate bowl, mix spices, mayonnaise and tomato sauce. Brush the mixture completely over the meat. Place the prepared filling in the middle of the carcass. To facilitate the process, you can use a spoon - a teaspoon or from a multicooker.
- Place parchment paper in a baking pan and grease it with vegetable oil. Place the stuffed carcass on paper. Around it, if desired, you can place potato wedges mixed with sauce and spices. Place the meat in the oven in the pan. Bake at 175-180 degrees for 40-45 minutes.
Quail stuffed with mushrooms in the oven
You can cook quail in the oven not only with rice, but also with mushrooms and cheese. If desired, when serving, they can be decorated with arugula leaves and grapes. In this case, they will become a real highlight of the holiday table.
Ingredients
- Quail carcasses – 4 pcs.;
- Small lemon – 1 pc.;
- Fresh champignons – 100 grams;
- Onions – 1 pc.;
- Sour cream (preferably homemade) – 2 tbsp. spoons;
- Sunflower oil – 3 tbsp. spoons;
- Salt, spices, herbs - to taste;
- Red hot pepper – 1/3 pcs. (may not be added);
- Garlic – 3 cloves.
Cooking method
- Cooking quail according to this recipe begins with preparing the meat. The carcass needs to be washed, placed in a deep cup and filled with cold water and the juice of half a lemon. Let sit for 10-12 minutes. Then remove the carcasses, lightly wash them on all sides, and place them on paper towels to dry. Rub them with salt and spices, pour juice from the second half of a lemon.
- Prepare the filling: fry the onion in a frying pan, add small slices of mushrooms and, after 5 minutes, 3-4 pieces of red pepper. Fry until all ingredients are ready, add herbs. Transfer the filling to a plate and wait for it to cool slightly. Then transfer it to the quail carcass lying in a baking dish. Top everything with sauce made from sour cream, garlic and herbs. Place the stuffed carcass in a preheated oven for 30-40 minutes. Take out and serve along with rice, potatoes or a bottle of good wine.
Stuffed quail with apples and garlic
Quails in the oven will turn out very tasty if you cook them according to the recipe below.
Ingredients
- Quails – 2 pcs.;
- Green apple – 0.5 pcs.;
- Garlic – 3 cloves;
- Salt, spices and pepper - to taste;
- Vegetable oil – 1 tbsp. spoon.
Cooking method
Wash the quails under running water and singe them. Rub with a mixture of chopped garlic, oil and spices. Leave for 30 minutes to marinate. Stuff with apple slices and wrap in foil. Bake in the oven at 200 degrees Celsius. To obtain a golden brown crust, the foil should be opened 10 minutes before the meat is ready.
Now you know several recipes for cooking stuffed quail in the oven. Create with pleasure, eat with appetite!
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