Quails in Hunter's Sauce

Name: Quails in Hunter's Sauce
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Española
Ingredients: 4 quail; 1 1/2 red onions; 1 green bell pepper; 1 carrot; 1 tomatillo; 2 cloves garlic; 100 grams grapes, white; 100 grams pork belly; 1 glass red wine; 1/2 glasses water; 2 ounces chocolate, black; 5 cloves; 1 black peppercorn; 1 teaspoon oregano; salt; olive oil

Nutrición y Cocina

This dish that we share with you today reminds me of my childhood in the village, where we used to enjoy game meat (partridges, quails, hares, etc.) as a family, with quails in hunter's sauce being the star dish. Although not long ago I had the pleasure of recalling those times, thanks to my grandmother's great cooking skills, I finally decided to prepare it at home. The meat of quail is a very good source of high-quality proteins (it contains up to 23g of protein per 100g of quail), as well as B vitamins and some minerals. Considered a lean meat, it hardly contributes fat and cholesterol (between 1.5 and 2g of fat per 100g of quail), making this quail in hunter's sauce dish an ideal alternative for a low-calorie or low-fat diet (it provides 110 kcal per 100g).

Reviewed by Editorial Team of Kiwilimón

Published: 26-05-2017

Preparation

30 mins

20 mins

Medium

Once cleaned, tie the quails, season with salt and pepper, and brown in a skillet until marked. Remove from heat and set aside. Chop the garlic and onion and sauté in oil. Also chop the bell pepper and carrot and add to the pot. Cook for 10 minutes over medium heat, adding the tomato halfway through the process.