Quails in tomato and red wine sauce

littlecookingtips — Thu, 11 Apr 2013 11:55:36 +0000

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

1138

Servings:

Cooking Time:

This week we 're cooking quails in tomato sauce with red wine and serve it with rice on the side. It' s a very special recipe really worth trying!

Ingredients:

- 500gr quail/17.5oz or 1pound (4 quails)
- 1/2 cup olive oil (125ml)
- 2 medium sized onions (200gr/7oz), finely chopped
- 2-3 garlic cloves, finely chopped
- 1/2 cup red (preferably) wine (125ml)
- 300-400gr/10.5-14oz tomatoes, grated (about 2 tomatoes)
- 2 tablespoons tomato paste
- 1 pinch of cinnamon
- 2 whole allspice berries

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Add the olive oil in a deep frying pan and put it on high heat.
Once the oil is hot add the onions and the quails, lower the heat to medium-high and sautee for 5-6 minutes, turning the quails on all sides.
Next, add the garlic and continue cooking for 2 minutes.
Then pour the wine and cook until it's evaporated, turning the quails sides frequently.
Finally, add the tomatoes and the tomato paste, the allspice berries and the cinnamon, lower the heat to medium-low and continue cooking for about 15-18 minutes, until the sauce thickens.
Serve with rice. Kali oreksi!

Tips:

1. An alternative serving suggestion is with french fries.
2. You can also try this recipe with other game birds.

The quails you will find at the market are grown in special game bird farms.

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Rabbit in tomato sauce

littlecookingtips — Fri, 29 Mar 2013 09:48:07 +0000

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

664

Servings:

serves 4

Cooking Time:

1 hour

20 minutes

Ιt's a wonderful traditional Greek recipe for rabbit. All of you who haven't tried to use this type of meat in your cuisine, you're missing a great tender delicacy. It's also a healthy and very tasty choice!

Ingredients:

- 1 rabbit around 1-1,5 kg/35.2-53 oz/2.2-3.3 lb cut into portions
- 2 large onions, chopped
- 4 garlic cloves
- 1 cup wine (you can use both red and white wine)
- 500gr/17.5oz/1.1lb fresh grated tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 3 bay leaves
- 2 allspice seeds
- 1 clove
- 1/3 teaspoon cinnamon (powder)
- 1-2 cups warm water
- 1/2 cup (125ml) olive oil
- salt, pepper

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Preparation

Put the olive oil in a large skillet and put it on medium to high heat. Once the oil is hot, add the rabbit and saute for 6-8 minutes.
Remove the rabbit and put in a plate.
Add the onion in the skillet and saute until it gets translucent. Once soft and nice, add the garlic and the rabbit from the plate, and cook for 2-3 minutes.
When most of the moisture is evaporated, pour the wine and continue to cook for 4-5 minutes.
Add the tomatoes, the balsamic vinegar and the spices. At this point pour the water.
Reduce the heat to medium-low, put the lid on (half-cover) and let it simmer for 45 minutes to 1 hour. If necessary, add some more water.
Check that the meat is tender, taste for salt and pepper and if the sauce has thickened, remove form the heat. Enjoy!

Tips:

1. If the meat is not tender enough at the end of cooking, add 1 more cup of warm water and let it cook a bit more.
2. In Greece we serve this dish with french fries, or rice. Some alternatives are: mashed potatoes or pasta.

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Little Cooking Tips - Game

Quails in tomato and red wine sauce

Rabbit in tomato sauce