Quails in the oven

Quail meat is considered a healthy and dietary product. In order to experience it, you don’t have to be a hunter. Almost all peasants raise meat breeds of these birds for sale. As a result, anyone can enjoy their most delicious dishes. Quails turn out more tasty and appetizing in the oven. They can be baked according to various recipes, so almost any gourmet will be able to find an option that meets his gastronomic preferences.

Individual manufacturing

The process of making quail in the oven is not the most difficult compared to baking chickens and other poultry. The product most often goes on sale already plucked and gutted, so preparing it for baking will not cause trouble even for a novice cook. But to get the best result, it still doesn’t hurt the cook to know and take into account several fundamental points.

If you get your hands on an unplucked bird, you will have to complete the task without the help of others. To lighten it, the carcass is doused with boiling water, then the feathers are pulled out. You can also remove them from the carcass along with the skin. Quail giblets are very small, so they are usually not cooked, but thrown away. The liver, heart and stomach can be fed to pets. If you do not have the ability to pluck and gut a bird, when purchasing, you should specifically give preference to cooked carcasses, especially since quail are often sold in this form.
When choosing a bird, pay attention to its color, smell, and elasticity. When you press on the carcass with your finger, it should quickly return to its previous shape. The quail's skin color should be pink or snow-white. Yellow, blue and green spots indicate that the product is spoiled. This is also indicated by a rotten or sour smell. If there are suspicions that the quail is not of the first freshness, it is advisable to refrain from purchasing it.
Quail can be stored in the refrigerator for a week, in the freezer - no more than 3 months.
There are different breeds of quail. Egg breeds are the smallest, usually not exceeding a weight of 150 g, and they do not have a lot of meat. For baking, they usually take birds of meat breeds weighing from 200 g. Quails of broiler breeds, weighing 300-400 g, are larger and more useful in cooking.

In order for the quails to be as juicy and tender as possible, they are marinated before production. Typically, white wine, lemon juice, and soy sauce are used for this. You can also marinate the bird in sour cream or mayonnaise. Quails are usually kept in the marinade for a short time - about an hour.

To prevent the quail from drying out when baking, it is often placed in foil or a cooking sleeve. Also, sour cream, mayonnaise and other fatty foods that cover the carcass before baking help prevent the poultry meat from drying out.

If you want the quails to brown, you should tear the foil or cooking sleeve 15 minutes before they are ready.

Quails are served separately or with a side dish. It can be potatoes, buckwheat, or rice prepared using any method.

How long and at what temperature should I bake quail?

Quails are baked at a temperature of 180-200 degrees. Production time depends on the temperature in the oven and the size of the carcasses.

A small bird, the gutted carcasses of which weigh no more than 200 g, is baked at 180 degrees for 35-40 minutes, at 200 degrees for 30 minutes.
Broiler quails are baked at 180 degrees for 45-50 minutes, at 200 degrees - 35-40 minutes.

The preparation time for quail dishes may also depend on the time required to prepare the remaining ingredients included in the dish. In order to avoid mistakes and get the expected result, you need to follow the advice that accompanies a specific recipe.

Quails baked in foil

quail – 0.6 kg;
apple – 0.2 kg;
lemon juice – 10 ml;
honey – 10 ml;
refined vegetable oil – 10 ml;
soy sauce – 10 ml;
salt, seasonings for poultry - to taste;
garlic – 2 cloves.

Grind the honey with a small amount of salt so that it becomes watery thick. Mix it with a teaspoon of lemon juice, oil and soy sauce. Using a special press, squeeze the garlic into the resulting mixture, add spices to it, and stir.
Wash and dry the plucked and gutted quail carcasses with a kitchen towel. Coat them with marinade inside and out. Leave in the refrigerator for an hour.
Wash the apple, pat dry with a napkin, peel, and cut out the core of the fruit. Cut the apple pulp into small cubes and sprinkle with the remaining lemon juice to prevent them from darkening.
Place the apples inside the quails. Wrap each carcass in a sheet of foil and place on a baking sheet.
Preheat the oven to 190 degrees, place a baking sheet with quails in it. 30 minutes after you start cooking, tear the foil and continue baking the quail for another 15 minutes.

When serving quail, you can garnish it with lemon and apple slices and sprigs of herbs. Potatoes and rice are suitable as a side dish.

Quail baked in a sleeve

quail – 0.6 kg;
olive oil – 40 ml;
lemon juice – 40 ml;
salt, cumin, pepper mixture - to taste;
boiled water – 80 ml.

Rub the cooked quail carcasses on all sides with a mixture of salt, pepper and cumin.
Mix the oil with lemon juice, coat the bird carcasses with the resulting mixture, and place them in a cooking sleeve. Secure its edges with special clips or simply tie it. Place in the refrigerator for an hour.
After the designated time, untie the bag on one side, add water to it, and tie it again.
Place the quail sleeve on a baking sheet. Pierce it in several places with a toothpick - the holes are necessary for steam to escape.
Place the baking sheet in an oven preheated to 200 degrees and cook the quail for 40 minutes.

According to this recipe, the quails are soft, tender and very juicy. Almost any side dish will go with them.

Quails baked with potatoes

Compound:

quail – 1 kg;
potatoes – 0.75 kg;
bacon – 150-200 g;
onions – 0.35 kg;
refined vegetable oil – 60 ml;
snow-white dry wine – 40 ml;
butter – 100 g;
salt, pepper mixture, Provençal herbs - to taste.

Rub the quail with a mixture of salt, pepper and herbs de Provence.
Mix the wine with 2 tablespoons of oil and coat the bird with this mixture. Place the quail in the refrigerator for 30-60 minutes.
Wash the potatoes, peel them, cut them into round slices, mix with the remaining oil, salt and pepper.
Place the potatoes in a baking dish and place the thinly sliced bacon on top.
Melt the butter and pour it over the quail carcasses. Cut them across the chest and spread them out. Place on potatoes.
Cover the pan with foil and place in an oven preheated to 180 degrees. After 20 minutes, remove the foil, after another 10 minutes, turn the carcasses over and pour melted butter over them. Continue making for another 15-20 minutes.

Quails prepared according to this recipe are served with potatoes and bacon, with which they were baked. The appetizer does not require any other additions.

Quails baked in sour cream

quail – 0.5 kg;
sour cream – 100 ml;
garlic – 2 cloves;
butter – 20 g;
water – 100 ml;
salt, pepper - to taste;
lemon – 1 pc.

After plucking and gutting the quail carcasses, wash and dry with a towel. Rub with a consistency of salt and pepper.
Squeeze the juice out of the lemon, pour it over the quail, leave for 30-60 minutes.
Crush the garlic with a special press and mix with sour cream. Coat the quails thickly with it and leave for another half hour.
Grease a baking dish with butter and pour water into it. Place the quail on its side.
Preheat the oven to 180 degrees, place the form with quails in it.
After 20 minutes, turn the quails over and continue baking for the same time.

Quails baked in sour cream. turn out tender, juicy and rosy. They can become a decoration for a festive table.

Quail baked in soy sauce

quail – 0.8-1 kg;
soy sauce – 100-120 ml;
refined vegetable oil - how much will be needed;
potatoes – 0.8-1 kg;
salt, dark ground pepper - to taste;
sesame seeds – 20 g.

Rub the quail carcasses with pepper, pour over soy sauce, and leave to marinate in a cold place for an hour.
Grease a baking dish with vegetable oil. Place quail in it. Sprinkle them with sesame seeds.
Cover the pan with foil and place in an oven preheated to 180 degrees. After half an hour, remove the foil, turn the quails over, and bake them for another 15 minutes.
Grate the potatoes using a grater designed for making Korean salads, add salt and pepper.
Fry the potatoes in a large amount of bubbling oil, placing them in small portions.
Place the potatoes on a napkin to absorb excess fat.

Serve the quail along with the potatoes. The dish looks sophisticated and festive. It will especially appeal to lovers of Asian cuisine, but not only to them.

Quail meat is a nutritious and at the same time dietary product. It is immediately considered a delicacy. Quails turn out to be tasty and appetizing if they are baked in the oven. There are a huge number of recipes for such snacks, so almost any gourmet will be able to find an option that meets his gastronomic preferences. All baked quail dishes can decorate not only an everyday, but also a formal table.

How to cook quail deliciously: TOP 4 recipes

Secrets and tips of chefs
Quail on a skewer
Braised quail
Quails in a frying pan
Quails in the oven
Video recipes

Cooked quail is a unique dish that 100 years ago in Russia could be seen at any celebration of wealthy people. This small bird with gray-brown plumage has tender, tasty, dietary, and immediately nutritious meat. An experienced chef understands several ten methods of how to cook quail deliciously. They make soup with them, bake over an open fire and in the oven, cook whole and sliced, alone, with a side dish and in sauce. In this material we will learn the TOP 4 recipes on how to cook quail at home. We will also tell you the secrets and tips of chefs that will allow you to fully reveal the taste of the bird to the fullest.

Secrets and tips of chefs

If you have never encountered the production and selection of quails before, pay attention to several reasons when purchasing. The first and main sign of freshness is smell. An excellent carcass has no odor, so be sure to smell it. The smell of meat should not be repulsive and expressive.
Direct your attention to the surface of the bird. From the outside, the carcass must look intact and uniform, without damage or stains. When you press it, there should be no dents left. An excellent bird is always quite elastic and has a light pink color.
Choose chilled quails in whole packaging. There should be no water inside, much less pieces of ice. If you receive a frozen product, cook it immediately after defrosting, because... Meat cannot be re-frozen. Frozen carcasses should not be very heavy. The greater weight means that the manufacturers went too far with ice.
The chilled carcass can stay in the refrigerator for a week, but it is better to cook it right away. Shelf life in the freezer is 2-3 months.
Before marinating or baking quails, they need to be inspected for the presence of down and feathers. If feathers show on the skin, singe the carcass. To do this, rub it with alcohol, quickly fry it in a frying pan and remove all excess.

Quail on a skewer

Quail on a skewer is a chic and royal recipe that will impress even the most discerning gourmet when he sees such a dish on a gala table.

Calorie content per 100 g - 131 kcal.
Number of servings - 3
Production time - 1 hour

Ingredients:

Quails - 3 pcs.
Rye bread - 100 g
Garlic - 3 cloves
Salt - to taste
Basil - a few sprigs
Butter - 50 g
Ground dark pepper - to taste
Bacon - 100 g

Making quail on a skewer:

Peel the garlic and squeeze through a press.
Finely chop the basil and combine with chopped garlic. Add soft butter and stir.
Wash the quail carcasses with running water and dry with a cardboard napkin. Salt them, pepper them and stuff them with the resulting garlic consistency.
Wrap the quail in bacon and place on a wooden skewer, alternating with small pieces of bread.
Send them to bake at 200°C for 30-40 minutes.

Braised quail

Stewed quail prepared according to this recipe are especially tender. The dish is suitable for the daily diet. And you can serve the bird with any side dish you like. You can stew quails in the oven or on the stove.

Ingredients:

Quails - 4 carcasses
Onion - 1 pc.
Carrots - 1 pc.
Celery - 1/2 root
Salt - to taste
Dried ground garlic - 0.5 tsp.
Dark ground pepper - 0.5 tsp.
Vegetable oil - 3 tbsp.
Chicken broth - 250 ml
Sour cream – 100 ml
Flour - 1 tbsp.

Making stewed quails:

Combine salt, dark pepper, dried garlic, vegetable oil (1 tbsp) and mix the products into a homogeneous mass.
Wash the quails, dry them with a cardboard towel and rub with the acquired consistency. Leave them in the refrigerator for 1-2 hours.
Then heat the remaining vegetable oil in a frying pan and fry the quails until golden brown.
Peel the onion, rinse and finely chop. Peel the carrots and celery, wash and grate on a large grater. Fry the vegetables in a frying pan until golden brown, add salt and pepper to taste.
Add flour to the vegetables and stir until it is evenly distributed. Pour in the hot broth, add sour cream and bring to a boil.
Place the fried quails in a thick-walled pan, pour the sauce into them and put on fire.
After boiling, simmer the quails over low heat until cooked for 40-45 minutes, or cook in the oven at 180°C.

Quails in a frying pan

Tender, tasty quails in a frying pan at home. This is a fascinating and very common method of making quail.

Ingredients:

Quails - 2 pcs.
Onion - 1 pc.
Olive oil - for frying
Dried rosemary - 0.5 tsp.
Salt - to taste
Ground dark pepper - to taste

Making quails in a frying pan:

Wash the quails and dry them with a cardboard towel. You won’t be able to cook them completely in a frying pan, so carefully cut the carcasses into two parts, dividing them along the ridge and belly.
Combine salt, dark pepper, rosemary and olive oil.
Generously coat the carcasses with the resulting marinade and leave to marinate for 1.5 hours.
Grease a frying pan with a thin layer of olive oil, heat it up and place the birds.
Fry them on both sides until crispy and appetizing.
Peel the onions, rinse and cut into thin half rings.
When a light golden brown crust appears on the carcasses, add the onion to them and stir.
Cover the pan with a lid and simmer under steam over low heat for 20 minutes until done.

Quails in the oven

Cooking quail in the oven is a quick and easy recipe. With all this, baked quails turn out tasty, juicy, tender and with a crispy crust. The dish is very useful for dietary nutrition and for children.

Ingredients:

Quail - 2 pcs.
Soy sauce - 2 tbsp.
Snow-white wine vinegar - 1 tbsp.
Salt - to taste
Ground dark pepper - to taste
Olive oil - 1 tbsp.
Onion - 1 pc.
Sour apple - 0.5 pcs.
Vegetable oil - 1 tsp.

Making quails in the oven:

Wash the quails under running water, dry them with a cardboard towel, salt and pepper inside and out.
Mix soy sauce, wine vinegar, olive oil and coat the carcasses with the purchased marinade. Leave them to marinate for 2 hours.
After a while, put a small slice of apple into the belly of each quail and tie the legs of the birds.
In a preheated frying pan in a small amount of vegetable oil, fry the birds on all sides until golden brown.
Place coarsely chopped peeled onions in a baking dish. Place fried quails on it.
Pour the remaining marinade into the mold and add a little water so that the birds are 1/3 covered.
Send the quails to bake in a preheated oven at 170°C for 30 minutes. Every 10 minutes, grease them with the sauce that is on the bottom of the pan.
Then preheat the oven to 180°C, turn on convection and brown the quails for 10 minutes.

Video recipes for making quails.

Recipes for making quail in the oven

Not so long ago, quail meat was considered an exceptional delicacy that could be tasted in a precious restaurant. Now it doesn’t matter which housewife can buy these small but very necessary birds and cook them to her own taste. And if it’s game caught by yourself while hunting, the dish will be doubly delicious. Quails baked in the oven are especially unique.

How to choose and store correctly

But before that, before using one of the recipes, it is worth finding out about all the intricacies of purchasing (for those who were unlucky while hunting), storing and preparing quails. When choosing chilled carcasses, you need to assess the condition of the meat. In new carcasses it is light pink and elastic. When pressed, the fillet very quickly returns to its original shape.

If a frozen bird weighs suspiciously a lot, then most likely the producers played a trick and pumped the carcass with water. During production, this will lead to excess water and the finished meat will be too runny. This is another argument in favor of hunting without the help of other birds.

If you have the ability, you need to smell quails well. With all this, you can catch a very subtle smell, reminiscent of chicken. This indicates the undeniable freshness of the meat and the highest quality.

You can store chilled quails in the refrigerator for no more than one week. In the freezer, this period can be extended to several months.

Preparatory processing

Before you cook quail according to your chosen recipe, it must be cooked correctly. If you managed to purchase a whole carcass, then you need:

Typically, poultry is not processed as painstakingly as store-bought poultry. The heart, liver and the rest of the liver may remain inside. It must be removed and the bird thoroughly washed.
Cut off the legs, neck and last parts of the wing. There is no need to throw them away, just like the offal, but it is better to use them to obtain a nourishing, but at the same time dietary broth.
If there are feathers left on the bird carcass, then it must be scorched well. To do this, rub the quail with a small amount of alcohol and fry without oil in a hot frying pan on all sides. Then simply remove the remaining plumage.
To make quail meat even softer, the carcass must be lightly marinated before cooking. If this is not indicated separately in the recipe, then the carcass still needs to be rubbed with salt and left for a couple of minutes. At the same time, rub the bird not only on top and inside, but also under the skin on the breast.

Baked stuffed quails

To amaze guests with a unique delicacy, you don’t have to be an experienced chef. Just bake the quail in the oven according to the following recipe. Prepare the following ingredients in advance:

3 birds;
medium sized onion;
small carrot;
50 g of all mushrooms;
salt, dark pepper;
vegetable oil.

Manufacturing development is subsequent.

Mix salt and pepper, and then grate the cleanly washed and dried carcasses. Refrigerate to ripen.
At this time, cut the mushrooms into thick strips and quickly fry (5-7 minutes) with a minimum of oil. Transfer to a plate.
Add a little oil to the pan and fry the carrots and onions, cut into strips in advance.
Mix all the components of the insides and, after cooling completely, stuff the carcasses with it. To prevent the minced vegetables from falling out during baking, chop off the belly with toothpicks.
Line a baking sheet with foil, place the remaining filling and the quail on top. Add a tablespoon of water for juiciness and wrap the foil in an envelope.
The quails should spend 30 minutes in the oven (180°C), after which unfold the foil, pour the juice over the birds and, uncovered, put them back for another 15 minutes.

Marinated quail, baked in a sleeve

A very simple recipe allows you to prepare a wonderful dish in the oven, which will blow your mind with its special smell and unique taste. And all this is achieved by using the most ordinary goods.

Useful:

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Manufacturing development is completely easy.

Thaw frozen carcasses at room temperature in advance. After painstaking processing, rub with your favorite spices and salt. This recipe allows you to experiment with flavors, so you can use any herbs.
Peel the onion and garlic and chop with a blender. Mix the resulting porridge with mustard and mayonnaise, add chopped herbs. Stir to combine the ingredients and coat the quail generously.
Place the birds in a bowl, cover with a flat plate, and place a jar of water firmly on top. Quails will spend about 2–3 hours in this form.
Place the marinated carcasses in a baking sleeve, heat the oven to 170°C and bake for about an hour.
Then tear off the sleeve and send the bird back to the oven for 10 minutes to get a golden crust, while raising the temperature to 180°C.

Quail with potatoes - ready-made dinner

This recipe allows you to prepare a real dinner without much effort. All that is required is to prepare the raw ingredients and send the dish to bake in the oven.

6 quails;
1 kg of washed small potatoes;
1.5 tbsp. homemade adjika;
2 tbsp. traditional mustard;
1 tsp consistency of peppers;
2–3 bay leaves;
salt;
6 cloves of garlic;
30 g of good butter.

The manufacturing procedure is simple.

Wash well-processed carcasses and rub with salt, transfer them to a deep container.
As the salt crystals dissolve, generously rub the birds with the pepper mixture. Break the bay leaf into small particles and sprinkle on the carcasses for flavor. Place a piece of butter into each quail.
This recipe for quail in the oven does not involve peeling the potatoes. Just rinse it and dry it with a towel. Then cut into 4 pieces.
For baking, it is best to take a clay pan, but you can also take an ordinary one, covering it with foil. Place pieces of potatoes moderately on the bottom, quails and whole cloves of peeled garlic on top. Pour in sauce made from adjika and mustard. If desired, you can add salt and spices to the sauce.
Preheat the oven to 180°C, place a baking tray with a dish inside and bake for 40 minutes.

Cooking quail in the oven is very simple, and the main thing is fast. At your own request, you can change the composition of the marinade and bake the bird with vegetables or cereals. The end result is always a very tasty dish.

Whole quail

A total of 10 recipes posted

Quails stewed in sour cream

Should I cook some quail now? We have good birds for sale from a local farm that...

Ingredients

Water – 200 ml
Refined sunflower oil – 10 ml
Butter - 30 g
Wheat flour - 0.5 tbsp. l.
Quail - 600 g
Ground black pepper - 3 g
Fresh parsley - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Salt - 7 g

Quails with baby potatoes in a frying pan

And again quails! We liked these small birds so much that I try to introduce them into the diet as often as possible.

Ingredients

Water – 60 ml
Young potatoes - 10 pcs.
Refined sunflower oil – 40 ml
Quail - 350 g
Ground black pepper - 2 g
Salt - 12 g
Garlic - 1 clove

Quails with buckwheat

It seems to me that in recent times you can increasingly see quails on sale. And for good reason! Quails are getting more and more.

Ingredients

Water – 150 ml
Buckwheat – 100 g
Shallots - 4 pcs.
Extra virgin olive oil - 2 tbsp. l.
Butter - 2 tbsp. l.
Quail - 5 g
Ground black pepper - 0.25 tsp.
Sugar - 0.5 tsp.
Cream 10% – 100 ml
Sea salt - 0.75 tsp.
Tkemali sauce - 2 tbsp. l.

Quails baked with garlic and mustard

From time to time, I indulge my own domestic quails. This bird is very warm and tasty, and also dietary, and excellent.

Ingredients

Mustard - 20 g
Quail - 700 g
Sour cream – 120 g
Salt - 2 pinch
Thyme (Thyme) dry - 0.5 tsp.
Garlic - 2 cloves

Quail in the oven with pear

Quail meat can be classified as a dietary product. It is very useful and even healing. Quail meat is tender and juicy.

Ingredients

Fresh pear - 1 pc.
Ground coriander - 3 g
Extra virgin olive oil - 2 tbsp. l.
Honey - 1 tbsp. l.
Quail - 350 g
Pepper mixture - 2 g
Salt - 3 g
Thyme (Thyme) fresh – 5 g

Quail with lemon

I always cook quail according to the same recipe. Quail marinated in lemon juice and fried makes good meat.

Ingredients

Lemon - 1 pc.
Refined sunflower oil – 50 ml
Quail - 350 g
Pepper mixture - 1 tsp.
Salt - 1 tsp.
Garlic feather - 2 pcs.

Quails in peppers

I present to your attention a fairly ordinary, but at the same time fascinating recipe for making quails. This dish just might.

Ingredients

Butter - 60 g
Ground sweet paprika - 3 pinch
Quail - 360 g
Sweet pepper (Bulgarian) - 3 pcs.
Ground black pepper - 1 pinch
Smoked pork belly – 60 g
Salt - 3 pinch
Garlic - 3 cloves

Quail stuffed with vegetables

In ancient times, dishes were prepared from quail meat in Rus'. You can find many recipes for dishes in ancient cookbooks.

Ingredients

Dry basil - 0.5 tsp.
Reddish dry wine – 30 ml
Onion - 1 g
Extra Virgin Olive Oil – 20 ml
Honey - 1 tsp.
Patisson - 1 pc.
Quail - 700 g
Sweet pepper (Bulgarian) - 1 pc.
Ground black pepper - 0.5 pinch
Basmati rice - 0.75 tbsp.
Dry rosemary - 0.5 tsp.
Salt - 1 pinch
Worcestershire sauce - 2 tbsp. l.
Quail eggs - 6 pcs.

Grilled ceremonial quails

Grilled quail is truly a ceremonial dish. Naturally, if time permits and there is a great desire, it is possible.

Ingredients

Fresh ginger – 10 g
Refined olive oil - 1 tbsp. l.
Quail - 540 g
Hot pepper - 0.1 pcs.
Ground black pepper - 4 pinch
Orange juice – 200 ml
Salt - 4 pinch
Soy sauce – 100 ml

Fried quail with cherries

Friends, here is a rather ordinary and frisky quail dish. For us, at least (I speak reverently for.