Quail meat: useful properties and contraindications.

Quails have always been considered a delicious treat for the royal table. They were coveted trophies in court hunts. Today you do not need to go to the woods, to be a marksman, because the bird is very small, enough to go to the store and buy the carcass. The meat of such a bird remains extremely useful, tasty and at the same time dietary. It can be eaten boiled, stewed, baked or fried, added to salads, pizzas, gourmet sandwiches and rolls. Its special aroma and unusual but extremely interesting taste will surprise even the most fastidious guests.

Composition and calories

Quail meat is a reliable source of monounsaturated and polyunsaturated fatty acids. In addition, it is rich in essential amino acids, omega-6, zinc, chromium, iron, phosphorus and potassium. However, most of all in this bird is cobalt. This is the most dietary and useful product, with which the body can get this trace element. In 100 grams of meat there are the following vitamins:

• PP - 8.3 mg or 415% of the daily requirement;
• Riboflavin B2 - 0.26 mg or 14.5% of the daily requirement;
• Pyridoxine B6 - 0.6 mg or 30% of the daily requirement;
• Vitamin A - 70 mcg or 8% of the daily requirement;
• Choline B4 - 150 mg or 30% of the daily requirement.

100 g of quail meat has the following micro- and macronutrients:

• Phosphorus - 190 mg or 24% of the daily requirement;
• sulfur - 167 mg or 16.5% of the daily requirement;
• Potassium - 257 mg or 10.3% of the daily requirement;
• Cobalt - 25 mcg or 250% of the recommended daily allowance;
• Zinc - 3.5 mg or 29% of the daily requirement;
• Chromium, 19 mcg or 38% of the daily allowance;
• iron - 3.2 mg
• Copper, 230 mcg or 23% of the daily allowance.

Meat is quite rich in proteins, and they are well digested without burdening the digestive system. In 100 g of quail there are such substances:

• 230 kcal;
• proteins - 18.2 g;
• carbohydrates - 0.4 g;
• fats - 17,3 g;
• non-combustible residue - 1 g;
• water - 63,1 g.

What is useful for quail meat

General benefits

Quail meat is extremely useful for children, pregnant women and adults. It is prescribed in the diet for various diseases, recovery from operations and injuries. It is worth especially noting that quail meat does not cause allergic reactions.

Low fat and calories allow to assign this product in the category of recommended in various diets. Easy digestibility only increases the value of quail meat, especially for diseases of the digestive system.

A large amount of minerals, especially cobalt, copper, phosphorus, normalizes metabolic processes in the body, while potassium increases brain function. The presence of essential acids makes it useful for cartilage and muscle tissue, so it is quail meat, not chicken meat is prescribed to professional athletes in the rehabilitation process after injuries.

For women

Quail meat is a great product for those who want to improve or maintain a figure. It is a supplier of essential substances that are found only in animal products. At the same time, it has few calories and fat. Especially worth noting the low cholesterol content of the meat.

The product is included in preventive diets from anemia, it also helps strengthen the cardiovascular system, and participates in preparing the body for planned pregnancy.

For men

The presence of special fatty acids and a large amount of cobalt promotes the activation of cartilage repair processes in the body. That is why quail meat is recommended for people engaged in power and contact sports, martial arts, as well as in the period of recovery after injuries.

Regular consumption of quail meat has a beneficial effect on the digestive system and liver. This is especially important for men, who often consume a lot of heavy food and alcohol.

When pregnant

Meat is indispensable in pregnancy, it is recommended to include it together with eggs in diets. The body receives the necessary micro- and macronutrients, and many of them are especially important for the proper development of the fetus. The high content of B vitamins helps to stabilize the psycho-emotional state, keep a good mood and minimize psychotic attacks of pregnant women.

Low calorie and easy digestibility will not burden the digestive system, will have a normalizing effect. It is recommended to eat meat in boiled, stewed or steamed form. In this way, it is most useful and perfectly digestible.

When breastfeeding

Quail eggs and meat are recommended for systematic consumption during breastfeeding. American studies have shown an improvement in the quality of milk and a small, but statistically confirmed increase in its quantity. In addition, the product supports the body of the nursing mother, fills the need for essential unsaturated fatty acids and omega-6.

For kids

Pediatricians and child nutritionists in the EU insist on including quail meat in a baby's diet. It is softer and more digestible for the baby compared to chicken or rabbit. It contains arginine and histidine, amino acids that a baby cannot produce. Therefore, quail meat is nowadays the most important product in children's diets.

Children from the age of 20 months are recommended to include boiled or steamed meat, chopped in a blender. Gradually you can switch to small pieces, include in the menu baked in the oven meat with light spices.

When losing weight.

Dietary meat, which is rich in useful substances, is recommended for moderate consumption when losing weight. This allows you to diversify your diet, supplement the menu with components of animal origin necessary for the body.

However, you should not attribute excessive and even miraculous properties to such a diet. Quail meat is extremely easy to digest, does not create any problems in the digestive system, helps to normalize trips to the toilet. But it contains more than 15% of fat, so the excessive use of such meat on the background of sedentary lifestyle can even lead to weight gain.

Harm and contraindications

Quail meat is not harmful to the body. And there are virtually no risks, even in farmed birds. Quail cannot gain weight quickly even under the influence of medical drugs. They are not confirmed by epidemics like chickens. Therefore, store-bought quail meat even in this aspect will be much preferable to the usual chicken.

Moderate or small consumption of quail meat is allowed even in the strictest non-vegetarian diets. Children can be given some mashed into a pulp mass by the 8th month of life, and include in the regular diet - from two years.

How to choose and store

The main criterion for quality quail meat is freshness. The use of various medications and steroids is simply economically unprofitable for the farm, so the quality of the product is about the same everywhere.

Externally, the carcass should be clean, with no visible exterior blemishes or damage. The smell is almost imperceptible. Once pressed, the meat should quickly return to its original shape. This is an extremely important test. If the quail meat slowly recovers or remains with a dent at all, it means that the product is already in the process of spoiling.

Storage time in the refrigerator is limited to 14 days. However, this time includes staying of meat in the store. Therefore, it is necessary to look at the expiration date. Some companies use filling with neutral gas, on this basis, the period is extended to 18, less often to 21 days.

Opened package should be stored in the refrigerator, necessarily covered with a plate, parchment paper or foil. Long-term storage in the freezer is acceptable. However, the meat will lose some taste and appearance. Also, once thawed, re-freezing is not allowed.

How to cook quail meat: Recipes

Any heat treatment is excellent for quail meat, you can even cook small kebabs on the coals, and pre-marinating is not required. The flavor of the product opens up perfectly with spices, garlic, olive oil, and creamy sauces.

Baked quail in garlic and sour cream sauce

A classic recipe with a creamy flavor. It will fully reveal the delicate flavor and aromas of the original quail meat. In addition you can add vegetables or use another sauce. Mandarin-honey sauce works perfectly with meat cooked in this recipe. The bird comes out a little sweet, with a fantastic crust. Products:

• Two quail about the same size;
• four cloves of garlic;
• four spoonfuls of heavy sour cream;
• half a lemon;
• dill;
• one tablespoon of refined oil;
• allspice;
• paprika, smoked paprika may be used;
• salt.

The spices can be varied; it is easy to give a Caucasian flavor with hops suneli. Asian seasonings, thyme and rosemary are good.

The quails should be washed thoroughly, then dried with paper towels. Each carcass should be lightly rubbed with a mixture of allspice and salt, especially on the inside, sprinkled with lemon juice, and left for 15 minutes. This will be more than enough for soft meat.

You need to peel the garlic and crush it in a press to a pulp. Pour the sour cream in a bowl, add the allspice, paprika, salt and crushed garlic, mix everything. The tray should be oiled or a layer of foil should be lined and dripped with oil. In this way you can cover the bird at a certain stage to preserve juiciness. Each carcass should be liberally smeared with the prepared sauce and placed on the baking tray. Bake at 180 degrees for 40 minutes. If you use foil, then after 20 minutes you can take out the baking tray and wrap the bird. This will evaporate less of the flavors and juices.

Baked quail with mustard-honey marinade

Gordon Ramsay's recipe is perfect for a holiday table or if you want to impress with a gourmet delicacy. Despite its restaurant origins, the dish is relatively simple to prepare. The ingredients needed are:

• two quail;
• 250 ml of chicken broth;
• the zest of the lemon;
• One and a half dessert spoons of honey;
• One teaspoon of soy sauce;
• one teaspoon of dijon mustard;
• an incomplete teaspoonful of sesame oil;
• thyme;
• two sprigs of rosemary;
• spoonful of olive oil;
• salt;
• allspice.

Tie the quail legs and wings with a rope of natural fiber or use wooden skewers.

In a saucepan pour the chicken broth, add thyme and bring to a boil. Now you need to put the bird in it and keep it on low heat for 2 minutes. It is better to put the quails in a colander or large sieve to drain the excess liquid, and then wipe with paper towels. Place a zest and a sprig of rosemary inside each bird. You can put a little pepper and salt in each bird.

Make a dressing of honey, soy sauce, mustard and sesame oil. All need to be whipped and leave to stand.

Preheat the oven to 180 degrees, ideally using a grill or microwave oven and grill. Lightly brush the birds with olive oil and place on the heat. For the next 20 to 25 minutes, keep an eye on the condition. The meat should not burn, but should brown well and be fully cooked. If using the grill, you need to turn the carcasses several times.

After cooking, place the quail in a deep dish, untie the legs and wings or remove the skewers. Take out the zest and rosemary, and fill the quails with the sauce. Serve after five minutes, the poultry will cool slightly and soak in the honey-mustard sauce.

Quail on a skewer

This is a great recipe for a picnic or kebab. Moreover, it is a real royal dish. This is how they preferred to prepare the mined game at the Russian court. The following components are required:

• three quail;
• three cloves of garlic;
• two slices of rye bread;
• butter;
• basil;
• black pepper;
• allspice;
• salt;
• bacon.

The last ingredient is a deviation from the recipe, previously smoked or salted lard was used. Today, however, it is bacon that is easiest to get. You can also experiment with spices, add dry mixes, dill or chopped suneli.

The carcasses should be washed and dried with paper towels. Prepare a sauce of chopped basil, grated garlic and butter.

Inside each bird, place one slice of bacon (if you want more fat and juiciness, you can use several) and the resulting cream-garlic sauce with basil. Pepper and salt should also be added inside the carcass.

The meat is very tender and does not require much marinating. To avoid the juices flowing, when putting the birds on a skewer, you should alternate them with thick slices of rye bread, which will absorb everything. Bake until cooked, turning the bird. It is better to set the crust on a high heat first, and then finish on small coals. It may take 20-35 minutes depending on cooking technique and heat.

Roasted Quail with Onions

This is a simple recipe, you don't even need an oven to cook it. It turns out tender, juicy roasted meat. Ingredients needed:

• quail of medium size;
• one onion;
• 4-5 spoonfuls of vegetable oil;
• A pinch of dried rosemary.

The carcass should be well washed and then dried with paper towels. Then it is necessary to flatten the bird. This requires an incision along the abdomen and several cuts along the backbone to better hold the flattened shape.

Half of the oil should be mixed with rosemary, add pepper and salt as desired and pour this solution on the inside and outside of the carcass. Then leave it to marinate for 20 minutes.

Add a little oil and place the quail in a heated frying pan on maximum heat to give a nice crust on both sides. Now you can reduce the intensity of the heat and add the finely chopped onions. Usually 15 minutes of frying on low heat is enough to cook the tender bird and get the slightly crispy, but already sweet onions.

Aromatic quail soup

Very flavorful and rich quail soup can be eaten with pleasure, even on the most stringent diet. Only the most accessible ingredients are enough:

• one quail;
• one small onion;
• one carrot;
• two tablespoons of boiled pearl porridge;
• bay leaf;
• allspice;
• salt;
• water - 1,5 l;
• Greens for decoration.

Pour cold water into a saucepan and put on a high heat. Put washed and prepared quail. As the water boils, foam will form, it must be removed. Then you can turn down the heat and continue cooking at a low boil. Add a bay leaf, an onion cut in several places, and whole carrots. The total time of this stage of cooking is half an hour.

From the broth you need to take out the onions and carrots. Chop the soft carrots into small pieces and add them to the pot. Season with pepper, salt and add boiled pearl millet. Boil for 5 more minutes and then pour onto plates. By the way, such a soup can be supplemented with potatoes, garlic or a piece of bell pepper.

Quail in the multicooker

This is the easiest recipe for cooking delicious, juicy and flavorful quail in the multicooker. Not very dietary, but giving the necessary taste mayonnaise marinade will be used. However, it can be replaced with honey, olive or cream. To make garlic-mayonnaise quail, you will need the following ingredients:

• three quail;
• one potato;
• two garlic cloves;
• mayonnaise;
• half a teaspoon of paprika;
• vegetable oil;
• pepper;
• salt.

Carcasses should be very carefully washed inside and outside, and then dried with paper towels. Place the birds on a deep plate or a dish. On each you need to squeeze out about a tablespoon of mayonnaise with a handful, add some paprika, grated garlic and pepper. It's ideal to mix the carcasses one at a time, so it's easiest to ensure the same amount of mixture on the entire batch. The marinade should soak the bird not only on the outside, but also on the inside, so it's important to crush each carcass thoroughly. The optimal time for the meat to soak up all the flavors is about an hour in the refrigerator.

One potato should be peeled and cut into three equal parts. Insert a piece of potato into each marinated carcass. It will absorb the juice and preserve the quail flavors. The bird can be placed in the multicooker, pouring the existing vegetable oil in the bottom of the pot. Set the mode of baking, and you can do your business for half an hour.

When turning the poultry you need to assess the presence of juices, if there are not enough, then pour 30-50 ml of water. Then the bird will not be overdried. After another half hour, you can open and put out fragrant quail with an inviting baked crust.

Interesting facts about quail

1. The bird has an amazing metabolism. The quail has a weight of only 6-8 g. After one month, quail already weigh up to 100 g, and by the age of two months it reaches its peak weight.
2. Domestic quail trace their lineage back to Japan, where the first farms were formed. Then they quickly spread throughout Asia, and with the arrival of Europeans, they migrated to America. By the way, the modern domestic quail is called the Japanese quail.
3. Quails are among the main candidates for long-term space missions. Good egg preservation, fast growth, low susceptibility to disease, small area required for normal life - all this has attracted the attention of scientists. Embryos and chicks have already been to the space stations. Expeditions to Mars involve a compact quail farm.
4. Even in the wild, quail are very poor fliers. They are capable of migration, but they move at extremely low altitudes, regularly taking pauses to rest. Migrating over lakes, straits and seas is especially disruptive.

Photo of quail meat