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Quails in a Clay Pot

Quails in a Clay Pot
Image: Dora Gospodinova
09/02/2016
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Preparation
30 min.
Cooking
90 min.
Тotal
120 min.
Servings
3
"The yummiest recipe from the hunting world!"

Ingredients

  • quails - 6
  • bacon - 3 oz (90 g)
  • onions - 3 medium heads
  • tomatoes - 3 - 4 canned (or fresh)
  • peppers - 1 green pepper (can be frozen)
  • carrots - 1
  • pickles - 2
  • flour
  • black pepper
  • paprika - 1 tsp
  • thyme
  • savory
  • salt
  • for the marinade
  • oil - 1 cup
  • wine - 1 cup
  • bay leaf - 2 - 3 leaves
  • black pepper - 1 pinch ground
measures

How to cook

Leave the quails whole, but break their spines for easy frying.

Marinate them with a mixture of oil, wine, bay leaf, ground black pepper and let them sit overnight. Roll the quails in flour and fry them lightly. Arrange them in a clay pot.

Stew the onions, carrots, tomatoes and green pepper. Add salt. Top the quails with the stewed vegetables. Sprinkle with 8-12 whole black peppercorns, thyme, savory and paprika.

Sprinkle with chopped bacon. Top with diced pickles. Pour on the remaining marinade in which the quails had sat in.

Put a lid or foil over them and bake in a moderate oven at about 360°F (180 °C) for just over an hour. Keep an eye on it while baking.

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