The magical and aromatic universe of spices includes not only the need for tastes such as savory or sweet, but also mysterious irresistible sensations for the palate, coming from spices such as cumin, bay leaf, cloves, cinnamon, nutmeg, rosemary and dozens of others.
The aromas of spices mix well with the great taste of the meat to which they are added, caress the senses, emphasize the taste characteristics of a certain type of meat and at the same time bring benefits to the digestive system, the figure and overall health.
Spices for game meat are especially important, because it is characterized by a special taste and aroma, which require a careful selection of accompanying flavors and aromas.
Characteristics of quail meat
Among game meat, quail stands out. Like any game meat, quail meat is tougher because it contains more muscle fibers, and it is cleaner because the bird feeds entirely on natural, clean food from nature. At the same time, it has a characteristic strong odor that may not be well received by some people.
Therefore, it is good to freeze the meat to make it more tender, and then choose spices that will help it acquire the appropriate flavor and aroma.
The best spices for quail meat
The smallest wild birds - quail, have meat with a strong nutty flavor, slightly reminiscent of venison. Quail has a relatively largest proportion of meat in the breast area, about 40 percent of all its meat is in this part of the bird. Most often, the meat from the breast is fried or stewed.
This treatment requires black pepper, paprika, bay leaf, parsley, savory and fresh rosemary. Since the meat, thermally treated in this way, becomes drier, it is good to combine it with other fatty products - bacon and lard.
The best thermal treatment of quail meat is by boiling or stewing. Bay leaf and allspice are the best option for boiled quail meat. Stewed with wine, cumin and black pepper, the meat absorbs the aromas and flavors of spices and acquires a completely new flavor.
Asian cuisine loves combining quail meat with the warm aroma of cinnamon, the sharp taste of lemon, a teaspoon of sugar for sweetness and the indispensable wine and chicken broth.
Fresh spices are suitable for quail meat - garlic with olive oil, lime, savory, rosemary on a sprig, and also nutmeg, which will add some spiciness.
A great addition to the meat, which can also play the role of a spice, is cranberry jam.
By following these important tips for flavoring quail meat, you will be able to prepare aromatic stewed quail, delicious quail soup or something unconventional - hunter-style quail.
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