Nutrición y Cocina

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Nutrición y Cocina

Quail in Slaughter Sauce

Name: Quail in Slaughter Sauce
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Española
Ingredients: 4 quail; 1 1/2 red onions; 1 green bell pepper; 1 carrot; 1 tomato; 2 cloves garlic; 100 grams grape, white; 100 grams pork belly; 1 glass Red wine; 1/2 glasses Water; 2 ounces chocolate, black; 5 cloves; 1 whole black pepper; 1 teaspoon oregano; to taste salt; enough olive oil

30 mins

20 mins

Half

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Nutrición y Cocina

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This dish that we share with you today reminds me of my childhood in the village, where we consumed as a family the game meat (partridge, quail, hare, ...), being the quail in a hunter sauce the star dish. Although not long ago I had the pleasure of remembering those times, thanks to the great hand in my grandmother's kitchen, I finally decided to prepare it at home. Quail meat is a very good source of high quality protein (contains up to 23 grams of protein per 100 grams of quail), as well as B vitamins and some minerals. Considering lean meat, it barely contributes fat and cholesterol (between 1.5 and 2 g of fat per 100 g of quail), turning this quail dish into a hunt sauce as an ideal alternative for a low-calorie or low-fat diet (provides 110 kcal per 100gr).

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Ingredients

4 portions

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Preparation

Once the quails are cleaned, tie them, salt and pepper in a pan until marked. Remove from heat and reserve.

Chop the garlic, onion and pocha in oil. Chop the pepper and carrot and add to the pot. Cook for 10 minutes over medium heat, incorporating the tomato in the middle of the process.

Once you have all the cooked vegetables, add the wine and water, along with the peppercorns, cloves, oregano and chocolate.

Split the grapes in half and dissolve. Add the grapes and quail to the pot. Close the pressure cooker and cook for 4-5 minutes since the pressure rises.

Chop the bacon into strips and brown it in a pan. When opening the pot, remove the quail and pass the sauce through a mill.

It presents a quail with the hunting sauce on it, and a bit of bacon as a garnish.