Quail with orange sauce

Quail with orange sauce

Category: Meat dishes

Ingredients
For the marinade:
dry white wine	200 ml
sparkling mineral drinking water	200 ml
bulb onions	2 pcs.
garlic (cloves)	3 pcs.
For baking:
quail	3 pcs.
orange	1 PC.
bulb onions	1-2 pcs.
Bay leaf	4 things.
salt	taste
ground black pepper	taste
vegetable oil	2-3 st. l.
Additionally, for making the sauce:
water or chicken broth	200 ml
tomato sauce	1-2 tbsp. l.
soy sauce	1 tsp

Cooking method

Put the prepared quail carcasses in a bowl. Peel the onion and garlic, rinse under running water, chop coarsely and add to the meat. Pour in wine and water, cover the bowl and refrigerate for 10-12 hours.

Rinse the orange thoroughly under running water, cut three circles about 0.7 cm thick, cut the rest into slices. Peel the onion and cut into 6 pieces.

Remove the quail carcasses from the marinade, dry thoroughly with paper towels and put an orange and onion slice in each, adding bay leaves. Leftover orange, onion and bay leaves are needed to make the sauce.

Tie each carcass with cooking string around the wings, making a knot under the breast and tying the legs. Dry the carcasses again with paper towels.

Sprinkle salt and pepper on the carcasses. Cook the quails in a well-heated skillet with vegetable oil, frying on all sides for 2-3 minutes until lightly browned.

Place the sautéed quails on the back in a baking dish. Place one mug of orange on each breast, drizzle with the oil left over from the frying, leaving a little in the skillet for the sauce. Put the quail mold in preheated to 220 aboutFrom the oven for 10-15 minutes.

Open the oven, take out the quail mold.

Remove the mugs of oranges to a plate. Tilt the mold slightly away from you and pour the butter out of the mold over the meat. Place the circles of oranges on the bottom of the form and put the form with meat and oranges in the oven again for 10-15 minutes, the oranges will need to be removed from the form on a plate after 3-5 minutes, leaving the meat to bake until cooked.

Open the oven, take out the quail pan, wrap each carcass in foil and leave to soak in the aromas and juice of the filling for 5 minutes.

In the meantime, reheat the skillet with the remaining oil from the frying, if desired and for a richer sauce you can add oil from the baking dish. Chop the remaining onions and add to the pan, lightly fry them and add orange slices, lightly fry. Add tomato sauce, soy sauce and bay leaf, stir. Pour in water or broth, bring to a boil, stirring with a spatula. Cook the sauce until it halves in volume, about 5 minutes. Throw the sauce on a sieve, return to the pan, heat or, if necessary, boil the sauce to the desired thickness.

Remove the foil from the quail, and remove the filling and cooking string. Leave the quails whole or cut into pieces. Place the circles of oranges on top of the meat.

Place the quails on a platter, pour over the cooked orange sauce and serve.

[Ilona]

What a beauty! I have never cooked quails and have never met them on sale. But I really want to try.
Ilona, but marinate without salt at all?

[Angela]

AngelaThanks for your interest in the recipe! Yes, and we took it to taste. Cooking is not difficult, the main task is not to overdry the meat during cooking.

and you marinate without salt at all?

Yes, except for the salts in the mineral water. The addition of salt reduces the cooking time and increases the likelihood of getting drier and less juicy meat, they also write that quails absorb salt very easily and the holding time in the marinade with added salt should be accurate (as well as the amount of salt added) and no more than 5-6 hours, depending on the size of the quail and their total number. In general, I found it easier to add salt while cooking.

Clear. Somehow I never cooked quail. Therefore, I did not read the subtleties. Of course, the bird is small, it's easy to dry out. Here's a chicken, if I bake it whole, I always keep it in well-salted water. Thanks for the educational program)

Thanks for the educational program)

It's my pleasure . There were also recommendations to add butter in the form of a bookmark under the skin on the quail breast, add when laying minced meat (or as a substitute for it), and add butter to the pan during pre-frying, so the meat fries faster and turns out a more beautiful golden color. And the classic version of cooking with bacon.

[Ilona]

Ilona, super recipe! I only cooked quail on the grill, I must try it according to your option. With regard to salt (in my experience) - I add soy sauce to the marinade, they are quite salted!

[Lyuba]

Lyuba, thanks for your attention to the recipe! It will be interesting to know about the taste depending on the method of preparation.