QUAIL AL BRANDY
1 onion, garlic, parsley, salt
Cayenne (optional), brandy and meat broth.
1. We put oil in a casserole and brown the quail. We withdraw and reserve.
2. In the remaining oil, sauté the onion well with garlic and parsley, let it be a little browned without burning, water with the brandy and add the cayenne.
3. We put the meat broth, let all this cook a little and add the quails, when they have reached temperature we lower the heat and let them cook until we see that they are tender.
We offer you quails sold by Oblanca.
Nutrition & well-being
Nutritional Properties and Health Benefits
Quail is a food of great nutritional value and little caloric intake. Its meat is lean due to the low content of fat and carbohydrates and a strong protein intake. These proteins are of high nutritional value as they contain essential amino acids. So much so that if we look at the Spanish Nutrition Foundation, a serving of quail provides practically 85% of the recommended protein intakes of an adult man.
On the other hand, it is a food rich in iron, which is very advisable to prevent and combat anemia problems.
Likewise, it also contains calcium and phosphorus, these are essential in maintaining strong teeth and bones.