Poultry baked in sour cream
Description
The dish is prepared without unnecessary complications. Dishes made from game birds have been and continue to be the highlight of festive tables. In cooking, small and medium-sized game birds are primarily used. When preparing the dish, choose young birds that have been properly shot. Only the legs and wings should be injured, not the breast. Game birds do not need to be singed like domestic poultry, with the exception of wild ducks. Before use, the bird must be gutted, carefully plucked, thoroughly washed inside, and dried completely. After that, the bird is usually marinated for several hours. When baked in sour cream, the game turns out exceptionally tender, soft, and delicious. The finished dish can now be served.
Instructions
- 1
Step 1
1. Thoroughly wash the quail under cold water and dry. Finely grate the garlic, then mix it in a bowl with salt and cardamom. Rub the resulting mixture all over the bird, inside and out. Place in the refrigerator to marinate for 2 hours. Alternatively, you can leave the bird in the refrigerator overnight.
- 2
Step 2
2. Prepare the mixture for the quenelles. Finely grate the cheese. In a bowl, beat the egg yolks, add the cheese and semolina, and mix well. Refrigerate for 2 hours.
- 3
Step 3
3. Cut each onion into 8 slices. Slice the carrots. Place the vegetables in a heated frying pan and sauté in vegetable oil until partially cooked.
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Step 4
4. In a large skillet, heat the butter and sear the quail on all sides over medium heat.
- 5
Step 5
5. Place the quails on a baking dish and wrap their legs with foil to prevent them from burning during baking.
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Step 6
6. Preheat the oven to 190 degrees. Place the fried onion and carrots into a baking dish, put the quails on top. Sprinkle with breadcrumbs, then spread a layer of sour cream evenly over the surface, and sprinkle with breadcrumbs again. Drizzle with oil and bake in the oven for 40 minutes. Watch the birds carefully toward the end of cooking time to prevent burning. If the quails are browning too quickly, cover them with foil.
- 7
Step 7
7. Remove the cheese mixture for quenelles from the refrigerator. Beat egg whites with a mixer until foamy. Mix with the cheese mixture. Bring slightly salted water to a boil in a saucepan. For added flavor, you can add cumin to the water. Using two spoons, place the quenelles into the boiling water and cook until done. Remove from the pot with a slotted spoon, place onto foil, shape into a roll, wrap up, and lower into boiling water for a few minutes.
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Step 8
8. Heat the butter in a skillet, add the grapes and cook for 2-3 minutes.
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Step 9
9. Place the cooked quails on a serving dish, garnish with grapes, and serve with quenelles.