Quail Stew

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Quail Stew
11/12/2012
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Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings6
"A dream come true for all lovers of game dishes. Don`t miss this one!"

Ingredients

  • quails - 6
  • onions - 6 - 7 - heads
  • carrots - 18 oz (500 kg)
  • potatoes - 2 lb (1 kg)
  • garlic - 3 heads
  • bay leaf - 2
  • oil
  • paprika
  • white wine - 2/5 cup (100 ml)
  • for marinating
  • paprika - 1 tsp
  • black pepper - 2 - 3 pinches
  • mustard - 1 tsp
  • oil - 1 - 2 tablespoons
measures

How to cook

Mix all the ingredients for the marinade with 1-2 tablespoons of wine.

Brush the quails with it and leave them for 1-2 hours in the refrigerator. Heat oil in a pan and fry the quails briefly on all sides, to crisp them. Clean all the vegetables and cut them, you can leave the garlic cloves whole and unpeeled.

Put them in a pre-greased clay pot, and sprinkle with plenty of spices on top. Arrange the quails and pour in the wine. Cover with a lid and bake the quails until ready.

Toward the end, bake uncovered for 10 minutes or so.

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