Description
Quail in the marinade is a popular Spanish dish. It is eaten both cold and hot. Often served with a salad (in a bowl crumble lettuce, tomato, onion, add olives, and top, cut into quarters, put the quail, salted and used as a vinaigrette marinade. Mmmm... Delicious!) Instead of quail you can use chicken or if you have a husband hunter game. They are so delicious!!! If you can stand not to eat all at once, I can fold a quail in a sterilized jar, pour the brine, roll up the cover and store in the fridge in case unexpected guests.
Ingredients
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Quail
4 piece
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Onion
1 piece
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Carrots
1 piece
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Garlic
1 piece
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Carnation
5 piece
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Black pepper
15 piece
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Bay leaf
2 piece
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Oregano
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Vinegar
0.5 cup
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Olive oil
1 cup
Cooking
The required ingredients.
Cut quail in half, pour into a pan olive oil and fry the bird until Golden brown.
Put the bird on the plate, on the same oil to fry until Golden brown coarsely chopped onions, carrots, garlic (ocseny, whole cloves), Bay leaf, pepper, cloves and oregano. Add the vinegar, boil for 5 minutes.
Add the quail to the pan, close with a tight lid and simmer on low heat for 20-25 minutes.
Here our bird is ready, you can eat, but it is better to shift everything in a glass or enamel bowl, like I did, and put in the fridge for 24 hours. Unfortunately, my quail 24 hours in the refrigerator stood with my husband gobbled up for dinner :)
If you want to make a billet for a long time, the amount of oil and vinegar should be increased in two times so that the brine completely covers the meat.
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