We clean the birds burning the pens and wash them inside with water for a few minutes, taking care to plug them completely. We place them in a container to marinate with wine, laurel, sage, rosemary, salt and grain pepper for at least two hours.
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| Ingredients to make stewed quail with olives: |
| 8 quail 300 grams of black olives 2 cloves of garlic 200 grams of bacon or bacón pajil half liter of red wine 2 laurel leaves, sage and rosemary 50 grams of tomato concentrate virgin olive olive oil virgin olive oil Salt pepper |
Ingredients to make stewed quail with olives:
2. After that time, we make a stir-fry with the garlic, the olives in halves and half of the bacon or bacon. With the other half of the bacon in sheets, we wrap the birds and join them to the stir-fry, browning them everywhere. When they are golden, we add the tomato concentrate and little by little the wine where they were marinated, taking care that as long as they cook they do not dry much.
3. We cook over moderate heat for approximately one hour, until the birds are tender and the thick sauce. We can accompany with a slightly salty peach puree, playing with sweet and salty contrasts.
