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Quail stew served
Rich and gamey Hungarian quail stew simmering in a thick paprika gravy

Hungarian quail stew

Author: Flavelo
Recipes Main Courses
Quail is the aristocracy's chicken: a tiny, fine-boned bird with darker, gamey meat. Prepared as a stew, it is a real delicacy. Since the meat is tender and the bird is small, it cooks much sooner than a beef stew, and its sauce is also more elegant and lighter. A dish for the festive table.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Sharp scissors or knife for jointing

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Preparation: Wash the quails and cut into quarters with scissors (two legs, two breast parts). Salt lightly.

Tip: Leave the skin on; the subcutaneous fat layer will flavour the sauce.
2 ✓

Making the base: Sauté the finely chopped onion in the fat. Add the diced pepper and tomato. Simmer until soft (lecsó base).

Tip: This vegetable base gives the sauce its body.
3 ✓

Adding Paprika: Remove from the heat, stir in the red paprika.

Tip: Burning the paprika must always be avoided.
4 ✓

Adding meat: Put in the quails. Turn over a high flame until the skin shrinks a little. Pour on the wine and a little water.

Tip: Juniper berries go very well with the gamey taste of quail.
5 ✓

Cooking: Cook covered over a moderate flame until tender, approx. 45 minutes. If the liquid boils away, replenish, but only a little so a thick sauce remains.

Tip: It is worth shaking, not stirring, so as not to break the meat.
6 ✓

Serving: Most delicious with dumplings (nokedli).

Tip: A glass of the same red wine is due to the cook too.

Recipe FAQ

The meat boiled apart.
Quail is small; 40-50 minutes is plenty for it. Do not overcook!
There are lots of tiny bones in it.
This goes with quail. As a stew, it's a finger food.

Ingredients

  • 8 pcs Ready-to-cook quail
  • 2 heads Red onion
  • 50 g Fat (duck or goose fat is best)
  • 1 tbsp Paprika
  • 1 pc Tomato
  • 1 pc Green pepper
  • 1 dl Dry red wine
  • 1 tsp Salt
  • 1 pinch Juniper berries (crushed)