Nowadays it is a bit difficult to get hold of healthy quail meat, but not impossible. Although quail are an endangered species, their hunting is permitted, usually during the period August-November.
Even if you are not a hunter yourself, you probably have some friends who are.
Before we show you what you can cook with quail meat, we will also add that it is very tasty and is rich in proteins, amino acids, phosphorus, potassium, B vitamins, etc. With it, you can diversify not only your menu, but also that of your children.
Here are a few delicious ideas with quail meat that you should try at the first opportunity.
Meat salad
Quail meat is boiled in slightly salted water until fully cooked. Here is the moment to mention that when boiling quail meat, you can soak it in water or a mixture of water and vinegar for a few hours beforehand. This is done in order to remove the characteristic game meat smell, which some people may not like.
After you have boiled the quail meat for the salad, strain it, let it cool and cut or shred it. Separately, boil about a cup of mushrooms along with a small head of celery and after they have been strained, cut them into cubes. Add 1-2 pickles to them and to the quail meat and drizzle everything with homemade mayonnaise. Finally, season with salt and pepper to taste.
Quail soup
Put the quail meat to boil in salted water along with a handful of diced celery and parsnip, removing the foam that will separate from it. After about 20 minutes, add diced carrots, finely chopped onions and diced red and green peppers.
After about another 20 minutes, add diced potatoes to the soup. When the meat is completely cooked, remove it, let it cool, cut it into bite-sized pieces and return it to the soup. Once all the vegetables are ready, season with salt and finely chopped parsley. If you don't want the quail soup to be clear, thicken it with egg yolks and yogurt.
Spanish-style stewed quails
Wash, clean and, if desired, pre-soak 4 quails in the aforementioned solution of water and vinegar. Place them in a pot and pour 1 cup quality white wine, 1 cup olive oil and 4 tbsp. vinegar (apple cider or white balsamic vinegar).
Add 2-3 large onions, sliced, 1 bay leaf, a little water, salt and pepper to taste. Line the pot with greased paper that you have tied with thread. Finally, place the lid on top and stew the quails over low heat for about 2 hours. Serve them with a side dish, pouring the sauce left over from their stewing. You can decorate them with oranges for fresh taste.
French-style roasted quails
Cover the bottom of a saucepan with finely chopped 2-3 onions, a small celery head, parsnip root, parsley root (if you don't have any, use parsley stalks), 2-3 bay leaves, a few peppercorns, about 50 g of bacon and 50 g of ham or bacon.
Place the well-cleaned quails on top of all this, pour the fat, add salt to taste and a little water and stew for a short time. Transfer into a greased pan and roast in a moderately heated oven, basting regularly with the sauce that has separated in the pan. When the quails are ready, remove them and strain the sauce through a sieve.
Add a little flour, diluted with 1 cup of white wine and 1 tsp. mustard. Let it boil until it thickens and add sugar and a few spoons of freshly squeezed lemon and orange juice to it. After boiling for a few more minutes, pour the sauce prepared in this way over the roasted quails and serve them while they are still warm.
Bon Appetit, as the French say!
Check out more delicious quail meat recipes and very important quail cooking tips. Also find out about all the incredible benefits of quail eggs.
Comments