09.06.2020
91
Recipe information
Cooking:
1 hour 30 min.
Servings per container:
2
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Quail 2 PC.
2. Juniper berries 15 PC.
3. Butter 60 Column
4. Greenery taste
5. Spice taste
6. Salt taste

Cooking

1. Stage

Rinse and dry the quail, then cut along the breast. Cover the carcasses with foil and beat off a little with a hammer, the carcass should be flat.

1. Stage. Rinse and dry the quail, then cut along the breast. Cover the carcasses with foil and beat off a little with a hammer, the carcass should be flat.

2. Stage

Crush the juniper berries with a knife. Season the carcasses and salt to taste, add the juniper berries and leave to marinate for 1 hour.

1. Stage. Crush the juniper berries with a knife. Season the carcasses and salt to taste, add the juniper berries and leave to marinate for 1 hour.

3. Stage

Pour a little oil into the pan, place the quail carcass to start with the cut down, cover the pan with a smaller diameter, place the load on the lid and fry over low heat for about 5 minutes. Then flip over to the second side and also cook under load.

1. Stage. Pour a little oil into the pan, place the quail carcass to start with the cut down, cover the pan with a smaller diameter, place the load on the lid and fry over low heat for about 5 minutes. Then flip over to the second side and also cook under load.

4. Stage

Then remove the load from the bird, add the butter and fry the quail until tender. Sprinkle with chopped herbs before serving.

1. Stage. Then remove the load from the bird, add the butter and fry the quail until tender. Sprinkle with chopped herbs before serving.

5. Stage

Bon Appetit!!!