Quail Stew
Quail Stew is a special dish in Hungarian game cuisine, based on the fundamentals of traditional stew making. The delicate and tender texture of the quail meat harmonizes perfectly with the rich flavors of the stew. This dish is not only a decoration for the festive table, but also an expression of the love for Hungarian cuisine. This stew, made from simple ingredients, is known in many regions of the country and is always guaranteed to be a success at family and friends gatherings.
Ingredients for this recipe
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Preparation Steps
1
Clean the quail thoroughly under cold running water. Pat them dry with paper towels.
2
Dice the onion and bell peppers. Finely chop the tomato. Mince the garlic.
3
Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until golden brown.
4
Sprinkle the Hungarian Sweet Paprika over the onions, stir quickly to prevent burning, then add the chopped tomato and bell peppers. Cook for 5-6 minutes, allowing the base to meld together.
5
Add the quail to the pot and sear on all sides until lightly browned.
6
Pour in the water, season with salt and black pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until the quail is tender.
7
Once the quail is tender, check the seasoning and adjust to taste. Before serving, sprinkle with fresh parsley.
