Quail meat

On the shelves of domestic supermarkets and even small shops, quail meat can be found quite often. It is usually sold both refrigerated and frozen. Due to the fact that quail has recently begun to belong to endangered species of birds, and its meat is in stable demand, this bird began to be grown in significant quantities at specialized poultry farms.

If you are lucky enough to be the owner of the game you just caught, you need to carefully process the small carcasses before you start directly preparing dishes from quail meat. To begin with, it is necessary to cut off their legs, necks, as well as the tips of the wings, since these parts carry practically no nutritional value. However, you can cook a good broth or base for the first courses on their basis.

After that, the carcasses of birds need to be scorched, rubbed with alcohol beforehand. After gutting the quails, rub a little salt on their carcasses and embark on whatever way you like game. The low calorie content of quail makes the meat of this bird a rather dietary food (134 kcal per 100 grams).

Hunting cuisine is mainly characterized by recipes for cooking quail meat on a spit or grill. In European countries, they love to serve fried quail with fruit or vegetable sides, as well as a variety of fragrant sauces. French cuisine is characterized by such dishes from this bird, in which carcasses are stuffed with various fillings. The most savoury and refined taste of quail meat differs when combined with mushrooms or citrus. West Asians are used to making pilaf from the meat of these small birds, and in Greece it is served with a traditional salad of fresh greens and olives. As for Italy, here the chef's quail meat is made into a fragrant thick broth, which acts as an excellent basis for the subsequent preparation of all kinds of soups and sauces.

Benefits of quail

The meat of this bird contains a considerable amount of easily digestible proteins, vitamins, amino acids and minerals, so the benefits of quail for humans are primarily in its composition. Compared to domestic species to birds, quail is recognized as a more useful product, and therefore its meat is successfully used in medical and dietary nutrition.

The benefits of quail are especially relevant for people with diseases of the liver, lungs, kidneys, digestive and cardiovascular systems, as well as the musculoskeletal system. In addition, specialists in the field of dietetics attribute quail meat to the most valuable foods due to a balanced amino acid, mineral and vitamin composition.