Baked quails

2 servings

35 minutes

Roasted quails are a true embodiment of Russian cuisine, combining simplicity and sophistication. This recipe has roots in traditional game roasting methods, where meat was prepared with minimal ingredients but maximum care for flavor. Butter, thyme, and garlic give the quails an unmatched aroma, while roasting helps retain the meat's juiciness. They can be served with a rich wine sauce that highlights the dish's subtle flavor notes. Quails are the perfect treat for a cozy dinner, where each bite reveals the depth of gastronomic traditions. They pair harmoniously with roasted vegetables or fresh bread, and their delicate meat with a golden crust turns the meal into a real celebration.

Energy value per serving

• Calories: 615.7
• Proteins: 28.5g
• Fats: 46.9g
• Carbohydrates: 8.4g

Ingredients

• Quail: 2 pc
• Butter: 100 g
• Fresh thyme: to taste
• Garlic: 3 clove
• Red dry wine: 100 ml
• Salt: to taste
• Balsamic vinegar: 50 ml
• Ground black pepper: to taste

Cooking steps

1. Thoroughly wash the quail (one for a lighter dinner, two for a hearty meal) inside and out, dry with a towel, and season all sides with salt and black pepper.

   Required ingredients:

   • Quail: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Soften the butter (just take it out of the fridge half an hour before cooking) and mix it with chopped thyme leaves and crushed garlic. Briefly put the butter back in the fridge for easier handling, then carefully insert a piece of butter under the skin of each bird, trying not to tear it, and spread it over as much surface as possible on the breast and legs. This technique will allow you to prepare juicy and aromatic quails, and if there's any leftover butter - no worries: you can spread it on fried or baked meat or simply on bread.

   Required ingredients:

   • Butter: 100 g
   • Fresh thyme:  to taste
   • Garlic: 3 cloves

3. Place the quails breast side up in a baking dish and cook at 200 degrees for 20-25 minutes until the skin is crispy and golden.

4. Meanwhile, you can prepare the sauce, which is very simple: put a pot with red wine and balsamic vinegar (you can use the cheapest) on the fire and reduce it by about 4 times - the sauce should be thick but not too thick.

   Required ingredients:

   • Red dry wine: 100 ml
   • Balsamic vinegar: 50 ml

5. Serve the quails hot, drizzled with sauce or melted butter that has mixed with the juices — just don't forget to strain it first.