21.05.2020
56
Recipe information
Cooking:
2 hour
Servings per container:
6
Complexity:
Easy
Calorie content:
27.8
Carbohydrates:
2.26
Fats:
1.3
Squirrels:
1.64
Water:
2.8

Ingredients

Title Value
1. Quail 6 PC.
2. Ketchup 4 art. l
3. Balsamic Vinegar 2 art. l
4. Thyme 5 twig
5. Garlic 4 clove
6. Olive oil 1 art. l
7. Adjika 1/2 Tsp
8. Black pepper taste
9. Salt taste

Cooking

1. Stage

Rinse and dry the quail.

1. Stage. Rinse and dry the quail.

2. Stage

For sauce, mix adjika and ketchup, adjika can add more to your taste. Also add olive oil, thyme leaves, garlic passed through the press and mix everything well.

1. Stage. For sauce, mix adjika and ketchup, adjika can add more to your taste. Also add olive oil, thyme leaves, garlic passed through the press and mix everything well.

3. Stage

Season the quail with salt and pepper to taste, then grate with the sauce and let it marinate for 1 hour.

1. Stage. Season the quail with salt and pepper to taste, then grate with the sauce and let it marinate for 1 hour.

4. Stage

Bake quail for 1 hour at 180 degrees, after half an hour turn the carcasses over to get an even crust. Serve with any garnish.

1. Stage. Bake quail for 1 hour at 180 degrees, after half an hour turn the carcasses over to get an even crust. Serve with any garnish.

5. Stage

Bon Appetit!!!

6. Stage

Quail in a dark sauce is very tasty, fragrant, juicy and at the same time with a crispy, golden crust. Cooking is very simple and fairly quick, you can pickle meat and longer then it will have a more saturated taste. Such quails are perfect for any side dish or just with fresh or pickled vegetables.