If you saw quails on sale, then be sure to buy them to prepare an amazing dinner for your family. These birds have very tasty meat, which can not be compared with anything, even chicken. They are cooked quickly, but it is very important not to dry the carcasses during the baking process. To find out if the meat is cooked, it should be pierced with a knife. The light liquid that will be released from the section indicates that the dish is ready.
Pick your recipe
You will need
- - quail 500 g
- - raw smoked bacon 200 g
- - potato 700 g
- - carrots 150 g
- - broccoli 400 g
- - onion 150 g
- - thyme 5 branches
- - salt and pepper
- For marinade:
- - wine 300 ml
- - vinegar (6-9%) 2 tbsp. spoons
- - thyme 3 sprigs or dried thyme 1 teaspoon
Instruction manual
1
The first step is to prepare the marinade. Its main component is wine. You can take red, white, dry, semi-sweet - there is no difference. It all depends on personal preference. Pour wine into a large cup, add vinegar and thyme leaves.
2
Cut quail: cut along the breast. Dip the carcasses into the marinade and put the cup in the refrigerator for at least 2 hours.
3
We prepare the remaining components of the dish. We cut onions in half rings, potatoes and carrots in thin slices, bacon in small slices.
4
Mix the prepared ingredients and add the broccoli. If it is frozen, then preliminary defrosting is not required. All salt and a little pepper.
5
We grease a wide baking dish with high sides with oil, pour vegetables with bacon, put thyme sprigs. Thyme can be replaced with various aromatic dried herbs. Spread pickled quail on top.
6
The dish is cooked in the oven for 15 minutes at a temperature of 180 degrees. Then remove the form, generously grease the quail with vegetable oil and continue baking for another 15 minutes.
7
If the quail is baked during this time, then they need to be removed, and the vegetables should be given a little more time to cook. In this case, the foil should be covered so that the dish does not dry.