La meat of quail it is one of the most popular for what concerns the so-called game birds. The great digestibility is undoubtedly the main advantage, without forgetting that, unlike other birds, it doesn't need to marinating or maturation.
La hunting to this gallinaceous he comes guilty undervalued or snubbed. On the contrary, it is an art handed down and cultivated with care, especially in some areas of Italy, and where it is still practiced with all the trappings it can offer unique emotions from a hunting point of view.
The bird is among the most popular in hunting field and based on Linnaeus' scientific classification it is defined "coturnix coturnix". The quail characterized by particular attitudes and habits, it did not originate in our country. Her roots can be found in Japan. In the Asian country it was mainly bred for eggs. Unlike the hen ones they have a much higher nutritional intake.
After this first phase, the quail was also exploited for its meat, which has always fascinated hunters, although it is also possible to find farmed birds in the butchers' shops.
The difference between the two types of quail is not excessive, but there is. While those wild I am more oily and the meats are far more tasty, those of breeding they have one more quality fine.
The transition from the breeding of quail for eggs to those for meat consumption is mainly due to its properties. Rich in protein, have very little fat e cholesterol, perfect for those who need to follow a healthy and balanced diet. In addition, unlike the rest of the game it can be cooked in different ways and remain in any case digestible. This means that the meat of quail it is suitable for everyone, especially for elderly, for those who have to face a period of convalescence, but also for the little ones.
Quail is also one of the most popular meats in cooking, because it can be cooked in various ways. Even if it is considered game, unlike the other species, as mentioned above, it does not need aging or marinating, even if it is preferable to do it when we are in front of it. wild meat.
For his small size, usually the wild is eaten whole and the cooking techniques are not lacking, to satisfy all tastes. There is braised or stewed cooking in the pan, that roast or al spit. If you want a tasty dish, you can choose to make it filled, larded or baked. Then if you don't want to give up on anything, you can decide to accompany it with vegetables or potatoes, but also with pasta, inside a delicious ragout.
Simple to cook we do not have to pay much attention during its preparation. The first thing to do is clean. In order not to run any risk and perform a clean job, when eviscerating you must be careful do not puncture the intestine.
As with any type of meat, also in this case i cooking times they are fundamental, since it is a particularly lean meat, it tends to become stringy, so being able to guess the times is important. Although it seems like a minor thing, the scale of the wine for the nuance should not be underestimated. The favorite one is White perfect to give that extra touch without canceling the flavor of the meat.
Although it is a lean meat with countless qualities, to avoid it being stringy and make it softer, it is possible to cook add oil or bacon. The fat, in fact, tends to soften the meat. Although the origins of the bird are distant, the Italian culinary tradition decided to immediately adopt the quail inside his kitchen. Present in regional recipes, especially those of center-north, is often cooked with polenta.
In some cases, tradition is combined with modernity, creating tasty recipes that are able to enhance the flavor of the meat. An example could be thebalsamic vinegar which can become the main ingredient in the recipe. If you want to experience tradition with innovation, you can't help but prepare Quail in balsamic vinegar reduction on polenta. Let's see the ingredients and the preparation.
Ingredients
4 quails
8 quail eggs
2 dl of balsamic vinegar of Modena
2 cloves of garlic
extra virgin olive oil
sage
rosemary
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white pepper
brothFOR THE POLENTA
200 g of corn flour
2 liters of water
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Method
The first thing to do is clean the quail depriving them of feathers and entrails. In both cases, you have to be very careful to avoid jeopardizing the quality of the meat. Done this to have a flawless job you can eliminate residual plumage on the flame.
Once done, take a pan, put it on the fire and heat two cloves of unpeeled garlic with the extra virgin olive oil. Once hot you can put the quail to make it brown and brown over high heat on all sides. While cooking, add salt, pepper and sage.
When the skin is golden, pour part of thebalsamic vinegar and cover with a lid. Continue cooking over low heat and continue adding the vinegar a little at a time until cooked. To understand, the meat will have to have a caramel color.
While the meat is cooking, put the quail eggs to boil, until they become firm. Now it's time to do the polenta. Put one on the fire pot with water. Once it comes to a boil, you have to salt it and start pouring a XNUMX/XNUMX cup corn flour. While the polenta falls like rain, mix it with a spoon to avoid the formation of lumps and have a smooth final result.
Once cooked, pour over a polenta dish, on which you are going to lay the quail. To make the meat even softer, pour the caramelized balsamic vinegar sauce, made during the cooking of the meat. Complete the dish with the eggs cut in half and serve to your guests.