Delicate and aromatic quail meat is considered a real delicacy and not everyone can afford it. However, this dish can be found on tables in many homes.
It is necessary
- - 5-6 pcs. quails;
- - 200 g of chicken liver;
- - parsley, dill or cilantro (optional);
- - 1 PC. Luke;
- - 50 g of rice;
- - 100 g of cheese of any kind;
- - several quail eggs;
- - 20 g of olive oil;
- - 5 g of mustard;
- - black pepper (to taste);
- - wine vinegar.
Instructions
Step 1
Disassemble the quail meat, burn a little, but only in such a way as not to scorch their thin skin, then rinse and dry the game. Put the carcasses for 30 minutes in lightly salted water, in which you need to add black pepper and a little wine vinegar in advance.
Step 2
Beat the vegetable oil well with the mustard and brush with the prepared quail carcass mixture.
Step 3
Meanwhile, prepare the filling: finely chop the onion and mix with the chicken liver and butter, add finely grated cheese, boiled rice and cilantro. Then simmer together over low heat until the cheese binds all the ingredients of the dish together. The cilantro used in the recipe will give the stuffed quail a specific flavor. Instead of cilantro, you can use any other greens: parsley, dill, etc.
Step 4
Stuff the quail carcasses with the cooked filling, leave for a few minutes to soak the meat, then wrap in foil and place for roasting for 30 minutes in the oven preheated to 180-200 ° C. After 30 minutes, remove the quails from the oven, carefully remove the foil so that the juice does not leak out, and put back in the oven to bake. During the second bake, periodically water the quail meat with juice. Keep in mind that it is not recommended to overexpose quail meat in the oven, otherwise it may become dryish and even stale, and will lose its taste.
Step 5
Stuffed quails are completely ready, you can decorate them with pickled quail eggs. Stuffed quails should be served with the sauce that was formed during stewing. Green salad leaves, rice, potatoes or other vegetables are ideal as a side dish for this dish.
