Quails with grapes and quail eggs
2 servings
60 minutes
Quail with grapes and quail eggs is an exquisite dish of European cuisine that embodies elegance and harmony of flavors. Historically, quails were considered a delicacy, and their combination with grapes and red wine harks back to the traditions of medieval feasts. The tender quail meat soaked in grape juice and wine aroma acquires a refined sweet-tart taste, while crispy bacon adds textural variety. Baked quail eggs inside enrich the dish's flavor. This dish not only delights the palate but also attracts with its aesthetic presentation: baked quails surrounded by grapes and golden eggs look like a work of art. Perfect for a festive dinner or romantic evening.
1
Wash the grapes and pierce them in 2-3 places. Boil water in a saucepan. Dip the grapes in water for a minute and drain in a colander.
- Grape: 700 g
2
Boil quail eggs hard, rinse with cold water, and peel off the shell.
- Quail egg: 12 pieces
3
Wash the quails, dry them, and rub with salt and pepper. Heat vegetable oil in a pan and fry the quails until golden brown on each side for 4 minutes.
- Quail: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
4
Stuff each quail with several grapes and quail eggs. Secure the incision with wooden toothpicks. Wrap the quails in bacon strips and brush with vegetable oil.
- Grape: 700 g
- Quail egg: 12 pieces
- Bacon: 4 pieces
- Vegetable oil: to taste
5
Preheat the oven to 200°C. Place the quails in a shallow dish. Arrange the remaining grapes and eggs nearby. Put in the oven and bake for 20 minutes.
- Grape: 700 g
- Quail egg: 12 pieces
6
Heat the wine and pour it over the cooked quails. Cover with a sheet of foil and let it sit for 10 minutes.
- Red dry wine: 0.5 glass