Description
Little meat, but it's delicious. And they look at the dish very glamorous. Who wants to try a quail in a fragrant and slightly spicy sauce, you are welcome!
Ingredients
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Quail
2 piece
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Ginger
30 g
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Dry white wine
2 Tbsp
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Syrup berry
3 Tbsp
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Butter
20 g
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Salt
Cooking
Recipe peeped in a French TV show. There really is wine in the sauce, put the vinegar, but I include vinegar in some cases skeptical, so they changed it to wine. Prepare for the start of our birds. Here they are.:)
I bought them already gutted. Clean up the feathers, wash, dry, cut in half, salt and pepper. Fry on high heat in butter on both sides until Golden brown.
To make the sauce: mix the grated ginger with the wine and syrup. I had a cherry, ready to go. You can drink a cocktail that is sold to make drinks. I was like that.
Here's is a mix.
Put the birds in a refractory form, pour the sauce and place in a preheated 180-200 degree oven. You can pour a little honey on top or quail grease that the crust was delicious and crunchy.
Separately, prepare the garnish. I roasted brekol with mushrooms and onions.
Well, that's what happened. The meat is not turned in the oven it for 10, 15 minutes max, done. There is little meat, as I said, but it turns out very flavorful and tender. Bon appetit!
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