- 125 ml of olive oil
- 125 ml of white wine
- 200 ml of white vinegar
- 4.5 oz of carrots
- 4.5 oz of onion
- 3 cloves of garlic
- 1 sprig of thyme
- 1 sprig of parsley
- 2 bay leaves
- 10 peppercorns
One of my favorite dishes are the marinades. Meat, fish or vegetable I love that acid flavor that provides vinegar, and I seem a perfect choice to give an added flavor to any salad. Now in the summer where cold dishes are the order of the day, pickled quail as I bring you today, are part of my background pantry.
Moreover, apart from that they are very simple to prepare, it is much cheaper to make at home, because the price of those little cans with one or two quail, I think almost always excessive.
See how to make this pickled quail recipe:
1. Begin preparing quail clean the fat and remove the feathers. In a saucepan put the oil to heat, and you will brown the quail. When golden brown remove and put aside.
2. Remove half the oil and put the chopped onion into large chunks, peeled and sliced carrots, thyme, bay leaf, parsley and garlic. Also add the peppercorns and quail again, braising everything together for 15 minutes over medium heat.
3. Once you pass the time white wine and vinegar is added, add water until it covers quail and everything is cooked together and covered over low heat for an hour.
Tasting Pickled quail
The best option is serve pickled quail cold accompanied by their own sauce. You can keep them in an airtight container for a few days removing the vegetables from the sauce, but also freeze well to have them ready whenever you feel hungry.