Game is very different in taste from our usual meat.It concerns wild birds.Chicken, goose or turkey, without a doubt, tasty, but the meat they have enough fat (chefs call him as a tender), while individuals surviving on their own in nature, mainly muscular.And people who think that the "wild" meat tough and tasteless, just do not know the subtleties of cooking.
Quail: not only delicious, but also useful
Meanwhile bird game has long been considered a delicacy.If done correctly, you'll wish this dish and wait for the next holiday on which it will be filed.It is clear that many of the nuances of us now simply become inaccessible to the circumstances (for example, where to get the center or fireplace suitable for cooking game).However, if you know how to cook the quails in the oven, they have turn out no worse than an open fire.
And their meat (as, indeed, and eggs, which knows a lot more people) are very helpful.The vessels and the bones of it are strengthened, the liver gets rid of many ailments, stomach, kidneys and lungs begin to work normally.Yes, even (though quail meat and very caloric) it is consistent with all dietary requirements, as is almost completely digested and does not form at the same harmful compounds.So quail baked in the oven will be useful to you, not only at the desired weight loss, but when forced (medically-based) diet, which is often boring and tasteless.
Secrets storage
also noteworthy that perepelyatina compared to other bird fresh persists long enough.It does not require freezing, and not have to sniff suspiciously, if not lost before the quails in the oven to cook meat stays fresh for a week without any effort on your part.This is because the muscles, of which mainly consists quail have lysozyme - natural conservative.That he does not become rancid carcass.
It is now easier to get just such a game: birds are raised in nurseries, as close as possible to natural conditions.So you do not have to frantically search for a gun, learn to shoot and go hunting.And knowing that quail meat will benefit your body and pleasant to taste, should take note of the quail recipe in the oven.
Couple subtleties of cooking
Since these birds are very small (less than some pigeons), the recipes for their preparation internally limited.First of all, pretty good quail soup - it will have even the most capricious children.Roasted carcasses of little that remains, but if they are browned very quickly, and then boil for some time, the result will please.
Most councils prepare this game boils down to how to cook the quails in the oven.And it's wise to: decrease in the amount of birds is not much, and the aroma and taste of game are stored.
Another tip: do not use while cooking perepelyatiny usual chicken seasoning.Spoil the original product!Take the time to go to the market and buy these herbs: basil, parsley, marjoram.And the dish will turn out fragrant, and the taste of game does not score too artificial and strong odor.And it is not necessary when cooking quail use ketchup or mayonnaise.It is a product of civilization, and they are not compatible with Game!Want tomatoes - tomatoes pomelo and connect them with your favorite spices.No - make cream sauce.But do not need anything artificial!
Preliminary cutting
Most likely, you will get out of the carcass of a store (and hopefully, not frozen).That is, before the quails cook in the oven, they do not have to plucking and gutting.However, for most recipes form the carcass still have.
In any case, the birds will have a good wash.Most recipes advise to also dry their cloths.The wings tucked behind the back.For quail (cooking in the oven suggests a significant impact of fire) is not burnt in particularly vulnerable areas, the legs are inserted inside the peritoneum.The carcass out very compact.As such, no part of the body does not burn, and baked in the oven quail obtained tender and juicy from all sides.
Baked in a simple
This recipe is for those who suddenly come to visit, or some celebration is scheduled for a working day.In this case, the recipe how to bake the quails in the oven without much effort, is particularly relevant.
ingredients also need a bit: 4 carcass - spoon (dining room), olive oil, for tea - salt and black pepper.These spices are thoroughly mixed - it is desirable to complete homogeneity.And such a composition of folded birds rub themselves, and both outside and inside.Then the quail, poured olive oil are placed in a well-heated oven for 20 minutes, during which at least three times, pour juice.
Recipe for quails in the oven varies from cook to cook.However, one thing remains unchanged: it is necessary to water the birds.For the lazy, you can at the beginning of roasting pan, pour in half a glass of water.Dish school will not will burn, but ... that taste as if to pour the juice, so you do not get anywhere.
abundance of ways: the sleeve, according to many, is required
This opinion has the right to exist.Yet they are hard, quail.Cooking in the oven is not always able to make them juicy and tender, and the sleeve - can.Therefore, to start making the marinade, which will be the basis of a small amount of vegetable oil, which are stirred favorite herbs and spices.Indispensable party should also be a lemon juice.In this part of the carcass must lie at least a couple of hours.Then they are put into the sleeve, which topped spoon water, and in the oven 45 minutes at min.For a quarter of an hour until ready to cut the sleeve.It is necessary to have your zarumyanennymi quail were cooked and looked like a carcass.
Naturally, this is not the only way.Absolutely amazing recipe called "with eggplant," and should be cited as "in eggplant."The bottom line is that of little blue innards removed and salted wall laid quail.On a baking sheet in the oven vegetable placed upright, covered with half a tomato and pours vegetable oil or fat.Baked - in the mouth!
So there is reason to experiment or just cook in the oven roasted quail.Feel finally aristocrat!
