Recipes with Quail

Stepped quails

Move the guardrails after the feather bags and remove them but a tweezers. Spice the birds out and inside with salt and pepper. Bind the guard cords into the body with uncoloured cotton yarn. Arrow and heel loosened. Sprinkle half of the butter in a sautépa

Quail with cognac

Wipe the quails and sprinkle salt and pepper into them. Tie a wine blade and a very thin slice of spoon about each bird. Brown the butter and raise the quails in it without adding the liquid. Flip them often. Remove the sprouts and wine leaves after 5-6 minute

Spanish Quail

Bring salt and pepper to the resized birds. Put a pot of olive oil and raise the birds without coloring. Come down to the pot. Almonds, garlic, sea salt and a little parsley are mixed into a paste (you can also use a mortar). The pasta comes in the pan with th

Quail with brussels and goat cheese

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 mi

Quail in grape sauce

Sprinkle the quails with the spoon and fry in butter in a saucepan with high heat until they are browned. Then screw it down and the junk berries easily broken into a mortar are added. After 3-4 minutes, white wine is added and the quails boil for approx. 15 m

Braised quails

Clean the quails for remaining feathers and rinse out and inside. Then the filling is prepared. Parsley, basil, onion, garlic, and half chicken bouillon chopped well, like in the food processor. The mixture is filled in the quails. In a steamer, butter an

Pepper quail

'S grouse and pat dry. Cut them in half and put them in a large, deep platter. Pour the fish sauce of quails. Marinade: run all ingredients together to form a finely chopped lot in food processor/blender. Wide marinade out of grouse, deck them to and style the

Quail salad with warm red wine vinaigre

Vagtlen clipped up in back, sternum removed. Vagtlen seasoned with salt and pepper and fry with skin side up, in the oven at 200 degrees C, in 8 minutes. Red wine vinaigre: Legs Brown well in the oven at 200 degrees C of, and cooked in with water about 3 hours