Description
This recipe is quail can be cooked a chicken or other fowl. Mushrooms better to take the forest, and serve with a side dish of bulgur, which we call pilafi.
Ingredients
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Game
4 piece
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Olive oil
10 Tbsp
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Onion
2 piece
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Garlic
1 tooth
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Mushrooms
0.5 kg
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Flour
1 Tbsp
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Whiskey
40 ml
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Dry red wine
0.5 cup
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Thyme
0.5 tsp
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Bay leaf
2 piece
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Honey
1 Tbsp
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Broth
6 cup
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Vinegar
2 Tbsp
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Salt
-
Black pepper
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Parsley
2 Tbsp
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Bulgur
2 cup
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Vermicelli
0.75 cup
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Tomatoes in own juice
1 piece
Cooking
Quail, cut lengthwise into 2 parts. Salt, pepper.
Fry lightly in olive oil.
Add 1 chopped onion and garlic.
When the onion becomes transparent, add the mushrooms.
Salt, add the thyme, Bay leaf and simmer until then, until the liquid evaporates.
Sprinkle with 1 tbsp flour and whiskey, stir. Be careful alcohol is not ignited.
When the whiskey has evaporated, add the wine. Stir. It should evaporate half.
Add 2 stack. broth or water. Simmer until until the sauce thickens and the meat is tender.
Last add 1 tbsp honey, 2 tbsp balsamic vinegar and parsley. Stir, remove from heat.
For garnish 6 tbsp olive oil sauté 1 chopped onion.
Add 0.75 Cup. vermicelli. Stirring, waiting for the vermicelli is slightly browned.
Then add the tomato. You can use fresh grated tomatoes. Salt, pepper. Stir.
Add bulgur.
4 add stack. hot broth. Stir. Waiting for the bulgur to absorb the liquid. Remove from heat, leave for 10 minutes. Then you can submit.
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