Pickled quail

How to make pickled quail. For lovers of hunting and cooking, I leave you a recipe for meat as simple as tasty, pickled quail.

The marinade is one of the classic preparations of our gastronomic culture. Although it was originally used as a method for preserving certain foods, today we have not stopped preparing it for the flavor and texture it provides.

In this recipe we have prepared a classic marinade , some marinated quail that are as easy to prepare as they are tasty. They are perfect for the whole year, as a cold lunch or dinner as well as light, since this type of meat is very low in fat.

Although this form of preparation is very traditional in Spanish cuisine, we can find products made in this way in many Latin American countries, where they also treat meats, fish or even vegetables, pickling them.

Encourage you with recipes with cordoniz, a very healthy meat, at home we like it a lot and on the blog you can find other equally good recipes, quail stewed with mushrooms   or  quail with sauce of vegetables and apple .

I encourage you to dare with the pickles. They are easy to make and incredible results are achieved, both in meat and fish or vegetables, you will tell me.

Preparation of pickled quail

1. In a large saucepan, brown the quail with 3 tablespoons of extra virgin olive oil. We cook them well until they are golden brown everywhere. We remove to a source and reserve.
2. It is important that we choose a casserole large enough to fit all the quail. Side by side, since later we will use the same pot for the pickle.
3. We wash the carrots and the leek, peel the garlic and the onion. And in the same casserole that we use to brown the quails, we add 2 more tablespoons of extra soft virgin olive oil.
4. Add the carrots and leek cut into rings, the julienned onion, the whole garlic, the bay leaf and the thyme branches.
5. Fry all the vegetables until soft, about 15 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. When the vegetables are ready we add the quail, the peppercorns, the vinegar, the wine, the water and the extra virgin olive oil. The amount of oil will depend on the taste of the vinegar. In this case it is the same measure of oil as vinegar,
8. We wait for it to boil and let it cook for a few minutes so that the alcohol evaporates.
9. Cover the casserole and cook for about 30 minutes, turning them halfway through cooking. Until we see that the quail are tender.
10. Let the casserole cool to room temperature and store them in the fridge. We have to be careful to remove them from the cold an hour before serving them.

You can see all the photos in the next album . Follow the step by step and I assure you that you will have a delicious first time.

Tips for a Pickled Pork Quail

• These quails will keep for several days. So we will always have them available to enjoy accompanied with a simple loaf of bread or with a rich mashed potato .
• It is important that we find our balance regarding the vinegar issue. As today the preparation of the marinade is not justified by the need for preservation, as happened in my grandmother’s time, now we can use less vinegar than would be necessary.
• In addition there is also the taste of the consumer. So it is a matter of trying our point right, to get a perfect pickle .