Gentle and fragrant quail meat is considered the real delicacy and on a pocket not to everyone. However this dish can be met on tables in many houses.
It is required to you
- - 5-6 pieces of quails;
- - 200 g of a chicken liver;
- - parsley, fennel or cilantro (for choice);
- - 1 pieces of onions;
- - 50 g of rice;
- - 100 g of cheese of any grade;
- - several quail eggs;
- - 20 g of olive oil;
- - 5 g of mustard;
- - black pepper (to taste);
- - wine vinegar.
Instruction
1. Sort meat of quails, singe a little, but only so that not to singe their thin skin, then wash out and dry a game. Put carcasses for 30 minutes in slightly added some salt water to which it is in advance necessary to add a black pepper and a little wine vinegar.
2. Properly shake up vegetable oil together with mustard and grease the carcass of quails prepared by mix.
3. Meanwhile prepare a stuffing: small cut onions and mix with a chicken liver and a desi, add small shabby cheese, boiled rice and cilantro. Then extinguish together on small fire until cheese doesn't connect all components of this dish together. The cilantro used in the recipe will give to the stuffed quails specific aroma. Instead of cilantro it is possible to use any other greens: parsley, fennel, etc.
4. Stuff carcasses of quails with the prepared stuffing, leave for several minutes that meat became impregnated, then wrap up in a foil and put for roasting for 30 minutes in the oven warmed to 180-200os. After 30 minutes get quails from an oven, accurately remove a foil that juice didn't flow out, and put back in an oven to be baked. During the second roasting periodically water quail meat with juice. Keep in mind that it isn't recommended to overdo quail meat in an oven, and that it can become dryish and even stale, will lose the flavoring properties.
5. The stuffed perepela are completely ready, you can decorate them with marinated quail eggs. It is necessary to give to a table of the stuffed quails with that sauce which was formed at suppression. As a garnish leaves of a green salad, rice, potatoes or other vegetables will be ideal for this dish.