Quail meat - 5 cooking recipes

Quail meat is considered truly “royal food” for a reason. In terms of nutritional content, it is superior to any other poultry. It is dietary and low-calorie, has high taste. Tender and tasty quail carcasses contain a large amount of protein with a low fat content. They can be introduced into the diet of infants and elderly people, as well as those following even the most strict diets. The meat of this bird is used to treat the heart, blood vessels and respiratory system. It boosts immunity and improves brain function. Calcium and vitamin D contained in the product strengthen bones and teeth, and are also an excellent prevention of rickets. Recipes for dishes with quail do not require deep culinary knowledge. Just like chicken, you can prepare a huge variety of dishes. The only difference is that it is not recommended to cook soup from carcasses, since in the broth the product loses all its value. Quail is stewed with vegetables, stuffed with various fillings, baked in the oven or grilled, fried in a pan and added to salads. Cooking time usually does not exceed fifteen minutes. Quails are quite filling. Despite the small weight of one bird (110-120 g), 2-3 birds per serving are enough. Cereals or vegetables are served as a side dish and seasoned with gravy if desired.