The recipe for quails in the oven

A useful and useful bird, a small quail, whose meat, like eggs, is delicious food, dishes from such products are excellent for a festive menu, they are prepared in various ways.

Tell you how delicious to prepare quails in the oven. On sale it is possible to find refrigerated quails, usually weighing about 150 g.

The recipe for cooking stuffed quails in the oven in foil

Ingredients:

• carcass of quail - 6 pcs .;
• Fresh mushrooms - 200 g;
• onion - 1 pc .;
• butter melted natural;
• quail eggs - 6 pcs .;

For marinating:

• spices ground (pepper black ground, nutmeg grated, coriander, cloves);
• madera or cognac - 1 tbsp. a spoon;
• garlic - 2 cloves;
• cream natural - 100 ml;
• salt;
• parsley greens.

Preparation

We prepare carcasses of quail, they should be without heads and gutted, also they should be scorched on open fire and cleaned with a knife. We will wash the carcass with cold water from the inside and out, and dry it with clean napkins. Pre-marinate quails in the sauce.

How to marinate quail for the oven?

Mix the cream with Madeira, season with ground spices, add the squeezed garlic and a little salt. Let's wait 20 minutes and then strain through the strainer to remove the hard microparticles of garlic (otherwise they can burn under the next baking).

In this sauce marinate quail carcasses for at least an hour for 2-3, the meat will become fragrant and very tender.

Mushrooms chop with chopper, combine or manually knife (we need small pieces or large minced meat). Also onions.

We will heat the oil in a frying pan, save the onions, then add mushrooms and 2 tbsp. Spoons of the same sauce, in which marinated quail. Strain this mixture for 15 minutes and cool it to about 40 degrees. We add quail eggs to the stuffing, a little salting and stirring. Adding eggs to the filling as a result will give us baked in the abdomen quail whole lumps, like mushroom cutlets, they can easily be removed when eating. If the consistency too liquid can be corrected by its starch or flour.

Fill with mushroom filling each carcass, Holes can be sewed with twine or pound off with wet wooden toothpicks.

We wrap the quails in foil, each separately, for reliability twice. Lay the bags on a baking tray and bake for 40 minutes at a temperature of about 200 degrees.

We serve stuffed quails with light unsweetened strong wines or berry tinctures .