If what you are looking for is a different meat, with very Low fat and the meat is very tender quail is a great alternative. Today we propose to talk about this meat and one of the most traditional forms of preparation, the marinade. We are going to show you how to seduce the palates of your guests through its flavor through quail en marinade.
La quail meat It is nutritionally very interesting. It is rich in protein and with very little fat and carbohydrates. Its contribution in group B vitamins is important and it also contains mainly vitamin C, D y E. In terms of minerals, it is a meat rich in iron, calcium and magnesium.
Some proposals with marinated quail
Although there are many recipes to make a good marinade this time we want to get rid of it. We suggest that you use some already prepared preserves. In our case we recommend those made by of the cave. This company offers us a jar with four already boned quails and with an excellent sauce prepared with onion, garlic and spices and of course a good vinegar.
One of the options is to prepare a salad with quality tomatoes, lettuce, arugula or sprouts, nuts and some ripened cheese. You just have to add the jar of pickled quail and you can enjoy an excellent and nutritionally very balanced salad.
All the pickled quail They also combine very well with legumes, especially with lentils y Jewish. Once you have the legumes cooked or already heated if you have used already cooked legumes, add the quail with all the sauce and serve. For four people you can use 500 grams of legumes and a pot of four boneless quail.
Another good and very balanced option is to do an escalibada with bell pepper, onion y eggplant and complement it with pickled quail. A dish that is also excellent for the summer and that keeps very well and can be eaten cold.
The best pairing
There is a belief that pair the pickle is complicated. Some are reluctant to combine the marinade with wine. Although the most important thing is that we like the combination and not rule anything out from the start, we make you a proposal. It is true that vinegar can be difficult to combine with wines it does best with acid white wines, i.e. YOUNG and even with sparkling wines.
A good resource is to use this excuse to enjoy a good craft beer. It will depend on the dish that we have the pickled quail. if they are in salads good IPA beer can mix well. In the case of legumes, try it with a black beer (stout) You will enjoy all the gastronomic potential of the dish.
