With theautunno as soon as he enters our tables, the typical foods of the season. Among these we can taste thegrape, white or black, it can be eaten both fresh and in tasty recipes.
One idea could be to combine grapes with quail. Among the birds we are usually used to eating the chicken. In reality, game experts know very well that they exist soft and delicious meats worthy of being savored, the quail is three of these. Belonging to the game birds, is also defined black meat to distinguish it from the white ones like turkey and chicken or from the red ones like pork or goat.
Soft and digestible, the quail can be also eaten raw without the need for aging or marinating. Particularly suitable for those who have problems with digestion and cholesterol, also has a very good protein content.
The ability to use all of its parts, from eggs, To skin which allows to keep the meat soft, quail is extremely versatile. Perfect for all types of prescription, needs little tricks both in the phase of cleaning that of baking to prevent particularly lean meat from becoming too dry.
To best enhance the flavor of the meat we propose the quail with grapes and bacon. Let's see the ingredients and the procedure.
Ingredients
8 quails already cleaned
16 slices of bacon
500 g of grapes
2 tablespoons of mixed vegetables for sautéing
4 sprigs of sage
half a glass of dry white wine
a ladle of meat broth
40 g of butter
2 tablespoons of extra virgin olive oil
salt and pepper
Method
First thing wash the quail, eliminate the remains of feathers by flaming on the fire. Once clean, place it on a cutting board for salt and pepper both inside and outside.
Season the meat wrap it with the slices of bacon, to ensure that it does not remove during cooking, tie it with string kitchen.
In a pan, melt the butter with the oil, put a sauté the vegetables such as carrots, onion and celery previously cut into cubes and add the chopped sage. Once withered put a brown the quail.
When the meat is cooked on all sides blend with a glass of wine until it evaporates. Add part of thepitted and halved grapes and the broth. Cook for a few minutes, after this time turn off the heat and transfer the meat with the grapes in a pan in a oven preheated to 180 °.
Continue cooking for 15 minutes adding the broth. After this time, add the remaining grapes and cook for another 10 minutes.
Once cooked, remove the quails from the oven and place them on a plate after removing the string. Pour over theirs cooking sauce and serve your guests who can't wait to savor a simple but tasty dish.