Quails In Escabeche.

1. 1

   Heat oil and brown the quail. Once they are golden brown remove and set aside.

2. 2

   Then add the onion and garlic.

3. 3

   Replace the quail to the pan.

4. 4

   Add the other ingredients.

5. 5

   After half an hour, turn off the heat and let cool the quails in their cooking liquid.

6. 6

   Remove the flesh of quail and place it in a sterilized glass jar, covering it with carrots.

7. 7

   Let stand a few days before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.