Pickled Quail
Wild quail preserved in pickle. Recipe and artisanal preparation with vegetables, bay leaves, and a touch of pepper.
Ingredients: 2 quails, olive oil, sunflower oil, wine vinegar, onion, garlic, bay leaf, black pepper, and salt.
Nutritional information: Per 100g
| Energy value | 115.6 Kcal / 485.5 Kj |
| Fats | 5.6 g |
| of which saturated | 1.6 g |
| Carbohydrates | 3.2 g |
| of which sugars | 2.9 g |
| Proteins | 13.0 g |
| Salt | 0.7 g |
Allergens: Allergen-free product.
Curiosities about Quail
Quail meat, besides being very tasty, is extraordinarily healthy as it has a high protein content. However, its cholesterol contribution is very low. Therefore, its consumption is recommended for diets that need to reduce cholesterol or control weight.
Quail is a very lean meat ideal for serving as a second course in a special family menu. Being a small and very attractive portion, it is presented whole with vegetables on the sides.
Depending on the size of the portion we want to serve, we can arrange 1 or 2 quails per person based on how abundant the rest of the menu is.
The sauce is delicious; if there is any left, I recommend saving it, even freezing it. It is perfect for adding to other meat or poultry stews.
Normally, one or two quails are served per diner, but if any of your guests is a big eater, you can add one more. Some people add red and green peppers, but I have been taught that stews are simple in their ingredients and slow in their cooking.
A healthy meal for those who need to take care of themselves, but for those who want to treat themselves, I recommend a good loaf of bread to soak in the stew sauce. Accompany this dish with a salad of lettuce, tomato, and onion, and you will guarantee a luxury of flavors on your palate.
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