Recipe: Quail Richelieu

. Prepare carcasses:

• remove all bones while maintaining the integrity of the carcass, with the exception of the bones of the lower leg and forearm (how to do this, see the video)

• prepare marinade from lemon juice, salt and pepper

• grease prepared carcasses with marinade (outside and inside)

• leave the carcasses to marinate for at least 30-40 minutes

. Cook broth on quail bones

. Prepare the filling:

• onions and mushrooms cut into small cubes

• heat up a mixture of vegetable and butter in a frying pan

• add onion to the pan – fry until golden brown and soft

• add mushrooms to the pan – fry until the liquid has completely evaporated

• add salt and pepper to taste

• stirring, fry the filling for another 1-2 minutes and remove from heat

. Grease a baking dish with vegetable oil

. Stuff the quails:

• in the middle of each darling add a little stuffing (about 5-6 tsp)

• wrap each carcass crosswise with two strips of bacon

• put the stuffed carcasses in a baking dish

. Send the form with quails to the oven, heated to 200 degrees for 10-15 minutes

. Mix red wine, sugar, cinnamon and orange zest

. Remove the quails from the oven, pour the broth into the mold with carcasses, and grease the parts of the quails not covered with broth with wine and spices

. Bake the quail in the oven for another 30-40 minutes

. Every 5-10 minutes, take the quails out of the oven and grease with wine