Quail with bacon and onion in wine sauce. Quail with bacon and mushroom and carrot filling

Marinate the quail 24 hours in advance. Wash, dry and cut the bottom of the wings. Peel the skin slightly from the bottom of the legs and lift it slightly to the top (so that they do not burn). Rub each one with salt and black pepper. Place the quail in a suitable bowl, squeeze the orange juice and add the soy sauce to taste. Place breast side down and marinate overnight. * Then do not pour the marinade, it will still come in handy during the cooking process.

Cut the onion, carrot and mushrooms into small cubes. Fry the onions and carrots in olive oil for a short time, then add the mushrooms and fry until most of the liquid has evaporated. Chop the parsley finely and add to the finished mushroom filling. Season with salt and pepper to taste.

Stuff each quail with the filling with a spoon. Wrap each with a piece of bacon, first wrapping vertically and then in two pieces horizontally. Tie the legs and breast together with cooking string. It is convenient to tie the lower legs first, turn over backward, grabbing the thighs and wrap the breast. Sprinkle with chopped thyme, sprinkle with marinade on top and bake in a preheated oven at 180 g. about 50 minutes. In the process of cooking, I advise you to take it out a couple of times and sprinkle it with marinade.

Ingredients

STAGE 1

Wash the quails, dry them with paper towels.

STAGE 2

Prepare the marinade: Peel the garlic and pass it through the garlic press. Mix honey with balsamic vinegar, olive oil and garlic. Add salt and pepper to taste.

STAGE 3

In the prepared marinade, marinate the quails for 1-2 hours (it can be longer). During this time, we turn the quails in the marinade several times.

STAGE 4

When the quails are marinated, take them out of the marinade.

Peel the apple, cut into small wedges. Dip the apple slices into the remaining marinade.

STAGE 5

Stuff the quails with apple slices. Tie the legs with a thread.

6 STAGE

Wrap the quail with strips of bacon.

7 STAGE

Put the quails in a baking dish. Put it in the oven.

We bake at 180 degrees for 30-35 minutes.

STAGE 8

STAGE 9

Pour the sauce on plates, lay out the quails, serve.

BON APPETIT!

Recently, baked quail has become one of the favorite dishes of our Sunday dinners. The first time I baked these birds with pineapples (my sister called us bourgeois in this regard :))). Today I will tell you how to cook quail with bacon and baby garlic. This is a very simple recipe, no fuss. We will need the quails themselves - 4 pieces, this is at the rate of 2 pieces per person. Birds 120-150 gr. I bought the bacon already cut into long slices, it is very convenient to use it in this form, since it is not always possible to thinly cut the bacon into lumps. We also need young garlic, it is more delicate and aromatic. One small head will suffice. Please note that I do not use any spices or salt, there is all this in the bacon, and he will share it perfectly with the quails.
So let's get started. My quails are frozen, so they need to be thawed.

Wash the carcasses, let the water drain.

Inside each bird, push 2-3 cloves of garlic and one slice of bacon, wrap each bird with another slice and stab the bacon with toothpicks (then they can be easily removed).

I will bake the quails in a cauldron. Pour vegetable oil on the bottom of the cauldron - 1 tablespoon. Coat each quail in this oil. Then pour 50 ml of ordinary water into the cauldron, this is necessary so that initially the quails are kind of scalded in steam, and then fried.

Preheat the oven to 180-190 degrees. Cover the cauldron and put in the oven for 15 minutes.

For a side dish for quails, you can cook boiled young potatoes, cauliflower, fried in breadcrumbs.

Quails have both pluses and minuses. Minus - they are small. And plus - very tasty, if cooked correctly.
In my experience, quails are most delicious when cooked longer. Although someone likes to grill, but in my opinion, it turns out harsh. One way or another, I bring to your attention a recipe for either French or Old Russian cuisine, which is quite suitable for some special occasion.

You will need:

Small quails, 4 pcs.
Raw smoked bacon, 8-12 strips
Small onions or shallots, 6 pcs.
Garlic, 3 cloves
Celery stalk, 1 pc.
Dry white wine, 300 ml
Chicken broth, 1 cup
Thyme
Salt to taste (don't forget the bacon!)
Black CM pepper
Butter
Flour

Chop the celery and garlic and peel the onion.

We put one onion inside each quail, as well as a couple of circles of garlic, and tie the legs.

Mix the flour with salt and pepper and roll each quail in it.

In a dish that can be used for the oven, fry the quails in butter on all sides.

We take out the birds, and in the same oil fry 4 halves of the remaining onions and celery with garlic.

Put the quail in a bowl and crosswise "wrap" in bacon.

Sprinkle with thyme and add the wine, letting it simmer. Then add the broth.

We cover with a lid and send to the oven at 200 C for 1.5-2 hours. Yes! Do not be surprised and do not believe what they write - they say that quails can be cooked for 20-30 minutes, since they are small. Indeed, after 30 minutes the meat will be formally baked, but it will be tough. And we need it. so that it practically falls off the bones.
After the right time, we get something like this:

It remains to blend and warm up the sauce.

You can serve. For example, potatoes baked with olive oil and rosemary.

Bon Appetit!