Quail in the oven

Oven Quail Ingredients

  1. Quail bird 10 carcasses
  2. Bacon 150 grams
  3. Onions 1-2 pieces
  4. Garlic 2-3 prongs
  5. Laurel leaf 6-7 pieces
  6. Dry white wine 250 milliliters
  7. Distilled pure water 250 milliliters
  8. Vegetable oil 70 milliliters
  9. Salt to taste
  10. Ground black pepper to taste
  11. Paprika half a teaspoon or to taste
  12. Ground red pepper to taste
  • Main Ingredients: Onion, Garlic, White Wine
  • Serving 10 Servings
  • World Cuisine


Cutting board - 2 pieces, Knife - 2 pieces, Colander, Paper kitchen towels, Plate, Small bowl, Deep bowl, Plastic food wrap, Refrigerator, Stove, Frying pan, Oven, Kitchen spatula, Bakeware, Glass, Tablespoon, Tea spoon, parchment paper, dish towel, large flat dish

Cooking quail in the oven:

Step 1: prepare the bird.

Rinse the quail under running water and lay on a cutting board. Cut off the heads with a knife and at the request of the neck. After gutting every bird from all the insides, including the heart, kidneys and liver, they are so small that they simply will not be useful to you, but for domestic animals, for example, for a cat, there will be what you need. Then make sure that there are no feathers or small hairs on the carcasses, if any, remove them with a knife or burn them over a fire. Put the bird in a large colander and rinse it again under cold running water. Now alternately dry the quail with paper kitchen towels to prevent excess moisture and place on a plate.

Step 2: pickle the bird.

In a small bowl using a tablespoon, mix red ground pepper, black ground pepper and paprika to taste. Rub quail with salt, determine its quantity yourself, in some countries this ingredient is not used at all, because this type of bird has very tender meat, which strongly absorbs salt. Then rub the carcasses with mixed spices inside and out. Place them in a deep bowl, cover the container with plastic wrap and refrigerate for a minimum of 3 to 4 hours maximum on 12 hours.

Step 3: fry the bird.

After the required time has passed, turn on the stove to a medium level and place a frying pan with a small amount of vegetable oil on it. Preheat the oven up to 180 degrees Celsius. Remove the bird bowl from the refrigerator and remove the plastic wrap. When the fat is hot, carefully put the first batch of carcasses into the pan, if you can put a large pan in it, you can put all the quails in it. Fry in oil the carcasses on both sides to a light golden hue, periodically turning them from side to side with a kitchen spatula. It is not necessary to bring the bird to full readiness at this stage of cooking. This process is needed only in order to seize the crust and close the pores. Due to this, during baking, fats and juices that are in quails will come out in a smaller amount, this will make the meat more tender. Put the fried bird in a small non-stick baking dish, at a short distance from each other, it’s enough 1 centimeter.

Step 4: bake the bird.

Peel the onions and garlic. Rinse vegetables under running water and pat dry with paper kitchen towels. After alternately cut each ingredient into several pieces, onion into 4 - 6, and each clove of garlic on 8 - 10 pieces. Place the required amount of raw bacon on a cutting board and chop with a small cube with an approximate diameter of up to 5 - 7 millimeters. Spread the sliced ​​ingredients on the surface of the quail and insert laurel leaves between the carcasses. Pour in the mold 250 milliliters clean distilled water and cover the carcasses with a sheet of parchment paper. Make sure that your oven has warmed up to the temperature you need and only after that put it in the oven to the middle level. Bake the bird for 1 hour. After this time, open the oven, remove parchment paper from the mold and pour into it 250 milliliters dry white wine. Close the oven and bake quail yet 30 minutes until ready. From time to time, look into the oven and use a tablespoon to pour carcasses of wine and the small amount of juice that was allowed to quail. After 30 minutes, turn off the oven, darken the bird in it again 7 to 10 minutes and then, using a kitchen towel, remove the mold from the oven. Place it on a cutting board and use a kitchen spatula to transfer the quail, along with the casserole, to a large flat dish. Pour the bird with juice that has remained in shape and serve.

Step 5: serve the quail in the oven.

Quail in the oven served hot. If you wish, you can sprinkle the bird with fresh, finely chopped parsley, dill, green onion or basil before serving. The perfect side dish for this dish is boiled rice, mashed potatoes or baked vegetables. Savor this yummy with white semi-sweet or dry wines, but other aperitifs are quite suitable. And since the meat of this type of bird is considered quite useful for both adults and children, smaller members of your family can enjoy this dish with fresh juices of any kind. Cook with love! Enjoy your meal!

Recipe Tips:

- - The spices indicated in this recipe are not essential, you can use any other spices and herbs that are suitable for poultry dishes, such as ground dried ginger, thyme, sage, rosemary, basil, cinnamon, caraway seeds, cloves, nutmeg.

- - At will, you can bake quail on a vegetable pillow using potatoes, onions, carrots, bell pepper. But in this case, instead of a glass of water, immediately add a glass of wine and act according to the recipe, baking the bird for 1 hour. After that, remove the parchment sheet, but do not add any more liquids, it will already be more than enough due to vegetables.

- - You can bake quails in a sleeve or in aluminum foil, both with vegetables and without them.