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Professional butcher label rouge quail

approx. 400 g

    Extra information

    Whole quail

    Usage

    Preparation: remove the quail from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the quail from the refrigerator and packaging 30 minutes before use and let it come to room temperature, covered. Frying pan: heat (olive) oil in a frying pan and fry the quail for 2 minutes until brown on all sides. Then prepare the quail in the oven. Oven (220ᴼC): place the quail in an oven dish in the center of a preheated oven and roast for 20-22 minutes. Let the quail rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

    Ingredients

    Ingredients: quail.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher label rouge quail

    approx. 400 g

      Product form

      packed per 2 pieces * Sear the meat alternately to retain the juices in the meat * Quality meat from the professional butcher * The growers provide free range and follow the regulations of the quality mark, which are officially laid down by the French government.

      €14 , 40

      €15,70 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        packed per 2 pieces


        * Sear the meat alternately to retain the juices in the meat
        * Quality meat from the professional butcher
        * The growers provide free range and follow the regulations of the quality mark, which are officially laid down by the French government.

        Extra information

        Whole quail

        Usage

        Preparation: remove the quail from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the quail from the refrigerator and packaging 30 minutes before use and let it come to room temperature, covered. Frying pan: heat (olive) oil in a frying pan and fry the quail for 2 minutes until brown on all sides. Then prepare the quail in the oven. Oven (220ᴼC): place the quail in an oven dish in the center of a preheated oven and roast for 20-22 minutes. Let the quail rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

        Ingredients: quail.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

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