Fried quail
Description
The dish is prepared without unnecessary complications. Quail cook very quickly, the meat is very tender, and the birds themselves are quite small. To prepare fried quail, you'll need a heavy-bottomed frying pan (a cast-iron pan is ideal). As seasonings, salt and juniper berries are sufficient. You may optionally sprinkle with chopped parsley and dill. Serve the dish hot.
Instructions
- 1
Step 1
Rinse the quail, remove any remaining feathers. Cut the carcasses along the breast and gut them, removing the innards.
- 2
Step 2
Place the birds in a bag and lightly tap the bones with a mallet to flatten the poultry: quails are most conveniently roasted à la "chicken tabaka," so the bird should be flat.
- 3
Step 3
Cut or crush the juniper berries in half with a knife.
- 4
Step 4
Rub the quails with crushed berries, especially on the inside. Leave for an hour so the bird can absorb the aroma and flavor of juniper.
- 5
Step 5
Then heat a skillet, wipe the chicken dry with paper towels to minimize splattering during frying. Pour olive oil (or other vegetable oil) into the skillet and place the chicken pieces skin-side up. Place a weight on top, such as a small pot filled with water. Fry for about 3-4 minutes, or up to 5, until the meat firms up.
- 6
Step 6
Then flip the bird, place the pot on top again, and cook under pressure for about 3 minutes. After that, you can remove the pot and simply cook the bird until done.
- 7
Step 7
Add a cube of butter to the pan and continue frying until fully cooked. Sprinkle the fried quails with chopped herbs and drizzle with the pan butter before serving.
- 8
Step 8
Very tasty with vegetables (beetroot with garlic) and toasted bread.