When you have too many quails and want to preserve them for a few days, this is a very practical way. Clean, prepare the quail, and soak it in red wine. Heat a pan with plenty of fat until it's very hot, then add the quail (drained) and reduce the heat. It's essential that the fat covers them completely. When the fat becomes transparent again, pour everything into clay or glass containers, being careful to make sure the quails remain fully covered. Let the fat harden, cover with a cloth, and store for about 8 days or so.
When you have too many quails and want to preserve them for a few days, this is a very practical way. Clean, prepare the quail, and soak it in red wine. Heat a pan with plenty of fat until it's very hot, then add the quail (drained) and reduce the heat. It's essential that the fat covers them completely. When the fat becomes transparent again, pour everything into clay or glass containers, being careful to make sure the quails remain fully covered. Let the fat harden, cover with a cloth, and store for about 8 days or so.
