Pickled quail
Ingredients
For 4 people
4 quails
2 onions
2 carrots
5 cloves of garlic
200 ml of white wine
200 ml of vinegar
400 ml of water
2 bay leaves
1 tablespoon of peppercorns
Shall
100 ml of extra virgin olive oil
Pickled quail: presentation
Prepare these pickled quail with me and you'll see what a flavor they are! Pickling is one of the most traditional ways to preserve various foods, especially oily fish and poultry or game like these quail. You can eat them as is or use them chilled in salads, which they add a delicious touch to.
They have a delicious flavor and, although it's not for everyone, it's sure to bring back memories because it's a way of cooking that was widely used in the past to extend the shelf life of food in a time when refrigerators didn't exist.
How to make pickled quail
1. Cook the quail. Place all the oil in a casserole dish and cook the quail with a pinch of salt on all sides until browned. Remove and set aside.
2. In the same oil, cook the onion cut into medium pieces and the sliced carrot along with the unpeeled garlic cloves, bay leaves, peppercorns and a little salt.
3. When the vegetables begin to brown, return the quail to the pan and pour in the white wine. Let the alcohol reduce, then add the vinegar and water. Season with salt and cook over medium heat for 30 minutes.
4. Serve freshly made.
My tips for making pickled quail:
You can also use them, once cooled, in your salads and they give them a very nice touch.
If you like pickled recipes, check out these pickled sardines, perfect for dinner.
