Quail is a dietary meat that can be eaten without fear even by children, the elderly, and patients with weakened immune systems. Moreover, gourmets use the game dish with pleasure. But there is an opinion that it is difficult to cook and it takes a lot of time. There is a universal way to quickly and tasty cook any meat at all. It consists in the fact that correctly assembled products are put into the device, a suitable program is selected and the final result is expected.

How to cook quail in a slow cooker

By and large, the cooking method depends on the brand of the multicooker, and therefore on its technical capabilities laid down by the manufacturer. But there are basic functions that are programmed in any kind of device. It:

• "Frying",
• "Extinguishing"
• "bakery products",
• "heating".

Moreover, the first three functions require setting the time, so you should clearly follow the cooking recommendations. Some models go like pressure cookers and if you intend to use this option, it will be much faster, but the essence of the product bookmark will not change.Quail in a slow cooker, recipe which can be found both in some cookbooks supplied by the manufacturer and on the websites. The number of poultry carcasses cooked at the same time also depends on the model of the device, namely on the capacity of the bowl.

An important feature for creating a game masterpiece is pre-processing. It is advisable to marinate the meat. After all, it is known that the structure of the game is more dense, therefore, in order for it to be soft when served, it has to be heat treated for longer. But the marinade can soften the meat and cook faster. It removes a specific smell, giving on the contrary a pleasant alluring aroma.

In addition, quails are low-fat meat, so marinades that include fats are suitable for cooking holiday, not dietary dishes. But in order to have an effect, the marinating process must be at least two hours in a cold place. Many people soak meat overnight.

What can you cook quail dishes in a slow cooker

The options for dishes in a multicooker do not differ in the method of preparation. Them:

• fried,
• stew,
• bake.

Let's see in detail how to get a delicious dish using different methods of heat treatment in an electric appliance.

1. To fry meat, you must put it on the "frying" mode. In a well-heated vegetable oil (preferably olive oil), put the carcasses opened according to the principle of "chicken tobacco", fry for 10-15 minutes on both sides. Then sprinkle with finely chopped garlic, close the lid and let it stand for a few more minutes and switch to the "heating" mode. You get juicy meat with a tender crust. Maybe this is not quite a dietary product, but it is incredibly tasty, which is worth pampering at least occasionally your loved ones. Moreover, if you cook separately a side dish of rice or buckwheat porridge, as well as an avocado salad, then such a dinner will quite pass for healthy food.
2. Now, how can you stew this kind of meat. Stews go well with many side dishes. This type of heat treatment allows you to preserve useful substances, it is suitable for the preparation of dietary meals. If acook quail in a slow cooker on the "stewing" mode without vegetables, then at the beginning we warm up the bowl on the "fry" mode, pour in vegetable oil, put the carcasses and fill it with slightly salted water to cover the contents. You can use sour cream sauce instead of water (mix about a glass of liquid sour cream with seasonings, salt and chopped garlic) or add half a glass of dry red wine. We put on the "extinguishing" mode for an hour. A side dish of cereals, potatoes or vegetables is prepared separately and poured with meat sauce when serving. And if you plan to stew with vegetables, then it is better for the vegetables to let the juice in and then the meat will absorb all the beauty of the aroma when stewing. To do this, heat the multicooker with oil, put chopped vegetables (carrots, onions, broccoli, cauliflower, zucchini, bell peppers, asparagus) and meat, add about half a glass of water or sauce and set for an hour in the same stewing mode. This cooking method is used for the daily menu.
3. Quails in a multicooker can be baked in a special sleeve with spices, or simply in a bowl. To do this, heat it up in the "frying" mode and pour in vegetable oil. Pre-pickled carcasses are laid out on the bottom of the bowl. On the "baking" mode, hold for 30 minutes with the lid closed. Then turn over, pour 50 ml of water or sauce and fry for another half hour on the same mode.

A simple recipe for quail in a slow cooker

There are a huge number of recipes for cooking in a multicooker. We want to offer a simple but original one. The essence of using the device is to quickly and efficiently prepare healthy food. Therefore, in all respects, a recipe for poultry with pear is suitable.

For about two servings we need:

• one pear,
• as many quails as the bowl will hold (usually 3-4 pieces),
• a tablespoon of honey
• two tablespoons of vegetable oil (olive priority),
• spices (any spices suggested by the manufacturer from the "chicken" category).

Cooking process.

Details

Quails have tasty and tender meat. If quails are baked in the oven, it is very easy to dry them out, and then the dish will be spoiled. In general, you need skills to cook delicious quails in the oven. But in a slow cooker, cooking these birds will not be difficult. In a slow cooker, the quail will turn out exactly juicy and tender.

Quail in a slow cooker is easy to cook, although the result will be simply amazing. If you want to please your loved ones with a delicious lunch, cook quails in a slow cooker. By the way, quails can be stewed and fried in a slow cooker, and bird carcasses can be stuffed, for example, with apples.

Quail fried in a slow cooker

Required Ingredients:

• quail - 4 pcs.;
• small apple - 1 pc.

Required ingredients for the marinade:

• olive oil - 2 tablespoons;
• soy sauce - 2 tablespoons;
• garlic - 1 clove;
• seasoning 4 peppers.

Cooking process:

Wash the quail well and then pat dry with a paper towel.

Then prepare the marinade. To do this, use olive oil, seasoning, minced garlic, and soy sauce. Mix everything well.

Spread the marinade well on all sides of the quail.

Wash and peel the apple, cut it into quarters.

Place a piece of apple inside each quail.

Leave the birds for one hour to marinate. After that, put the quails in a multicooker and turn on the "Steam" mode. Cook the quails for an hour, turning them periodically to brown on all sides.

When the birds are ready, remove them from the multicooker and place on a wide plate. Add a teaspoon of honey and the same amount of soy sauce to a slow cooker, as well as a little garlic. Boil this mixture and pour it over the quails.

Serve the quails hot.

Quail with potatoes in a slow cooker

Required Ingredients:

• quail - 4 pcs.;
• sour cream - 3 tablespoons;
• potatoes - 8-10 pcs.;
• bell pepper - 1 pc.;
• mayonnaise - 3 tbsp.;
• ketchup - 3 tablespoons;
• vegetable oil - 4 tablespoons;
• onion - 1 pc.;
• garlic - 2 cloves;
• cheese - 100 gr.;
• salt and spices.

Cooking process:

Wash quails and cut each carcass in half. Rub the quail with salt, garlic and spices. But remember that you should not get carried away with spices, there should not be much of them.

In a bowl, combine the ketchup, sour cream and mayonnaise. Add finely chopped parsley to this. You can add some more spices if desired.

Peel the onion and cut into cubes. Send the chopped onion to a slow cooker, after adding vegetable oil there. Turning on the "Baking" mode Cook the onion until half cooked, without closing the lid of the multicooker.

Peel and slice the potatoes. Place it on top of the onion. Sprinkle the potatoes with salt and pepper on top. Cook potatoes without switching programs.

After 10 minutes, brush the potatoes with the prepared mayonnaise, sour cream and ketchup sauce. Close the lid of the multicooker and cook the potatoes for another 15-20 minutes.

Then place the quails on the potatoes. Cut the washed bell pepper into rings. Place the bell peppers on top of the birds. Sprinkle everything on top with cheese.

Cook the quail in a slow cooker for about half an hour.

Stuffed quail in a slow cooker

Required Ingredients:

• quail - 4 carcasses;
• chicken liver - 200 gr.;
• soy sauce - 1 tablespoon;
• apple - 1 pc.;
• onions - 2 pcs. 4
• honey - 1 tsp;
• paprika - 1 tsp;
• flour - 1 tablespoon;
• bacon - 4 large strips;
• vegetable oil;
• salt and pepper.

Cooking process:

Wash quails thoroughly and then dry.

Prepare the marinade. To do this, take soy sauce, paprika, honey and a tablespoon of vegetable oil. Mix everything and pour this mixture over the birds. Send the quails to the refrigerator for about half an hour to marinate, and in the meantime, do the filling yourself.

Wash the chicken liver and cut into small cubes. Cut the onion into cubes as well. Fry the liver and onions in a slow cooker. By selecting the "Baking" mode, for 20 minutes.

Peel the apple and cut into small cubes. Add the apple to the chicken liver. Mix everything, not forgetting to salt and pepper. If desired, you can add some spices.

Remove the quails from the refrigerator and stuff each carcass with the prepared filling. Wrap each quail with a strip of bacon. By securing it with a toothpick.

Fold the quails into a multicooker. Cook the birds on the Bake setting for 30 minutes. Then turn them over and cook for another 20 minutes.

Serve with a side dish.

This recipe is inspired by a dish that we ate in a Ukrainian restaurant. The soup was called "Yushka Getmanskaya" - neither more nor less. Such a pompous and important name hides a simple quail noodle soup, simple but very tasty. If you have never cooked the first dish from quails, I strongly advise you to try, the broth from these small birds turns out to be first-class: low-fat, aromatic, very pleasant to the taste. I cooked my quails in a slow cooker, from just two quails I got full four servings, or even five.

Total cooking time - 45 minutes
Active cooking time - 45 minutes
Cost - very economical
Calorie content per 100 g - 37 kcal
Servings Per Container - 4 Servings

How to cook quail in a slow cooker

Ingredients:

Quails - 2 pcs.
Potatoes - 2 pcs.
Carrots - 1 pc.
Pasta - 100 g
Celery greens - 3 branches
Bay leaf - 1 pc.
Allspice - 1 pc.
Water - 2 liters.
Black pepper - to taste
Salt to taste
Greens - for serving

Preparation:

1. First, as usual, we will cook quail broth in a slow cooker. To do this, wash the quails and put them in the multicooker bowl. To them you can add a couple of allspice and black peppercorns and a few sprigs of celery and parsley. Fill our birds with cold water to make the broth as tasty as possible, and turn on the "Soup" or "Cooking" mode. We cook for about forty minutes, a quail is not a chicken, and you do not need to cook it for a long time.

2. While the broth is being cooked in a slow cooker, prepare the rest of the products for the soup. A minimum of additives for the soup is used, the main thing is the taste of broth and quail, you do not need to hammer it. But even a completely empty broth is also boring to sip. Therefore, we take a proven trio: potatoes, carrots and noodles. I peeled the carrots and cut them into semicircles. I caught ready-made quails from the broth and left it for now, and threw carrots into the boiling broth.

3. Cut the potatoes into medium cubes and send them after the carrots, five minutes later, the potatoes are cooked faster.

4. You can take any noodles you like: homemade, purchased - whatever you like more. I had such long, flat Macfa pasta, I broke them into pieces and that's it - the noodles are ready. Even vermicelli will do, only so that it is not very thin, so that it does not boil down into jelly. We throw pasta into the broth after the potatoes, focusing on the time indicated on the package. If you do not have pasta, or you do not like them, pour washed millet or semolina into the yushka.

We cook our hetman's yushka until all the products are ready. Turn off the multicooker and salt the soup, focusing on your taste. To serve, sprinkle the soup, poured into a plate, with finely chopped parsley, dill and freshly ground black pepper. It's so easy, simple and useful to cook quails in a multicooker.

It will seem strange to you that quails still belong to game, although for a long time all the birds on sale have been raised on farms. There are many recipes for cooking these little birds in various world cuisines, both European and Asian. Despite the small size, only 120-150 grams, quails are very meaty, and two of them are more than enough for a serving. In addition, they prepare very quickly. Quail goes well with sauerkraut, sweet sauces, apples and wine. Our reader Alena sent us her recipe for making quails with potatoes in a slow cooker.

Ingredients:

• quails –3 carcasses
• potatoes - 5 - 6 pieces
• ketchup - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.
• sour cream - 2 tbsp. l.
• greens to taste (parsley in this version)
• salt, pepper, other spices to taste
• bell pepper - 1 piece
• onion - 1 piece
• garlic - 1 clove
• sunflower oil - 2 tbsp. l.
• hard cheese (small piece)

How to cook quails in a slow cooker:

Pour vegetable oil into a saucepan. Finely chop the onions, add them to the oil and turn on the multicooker. Baking program 40 minutes.

Potatoeswe clean, cut into plates. Fold into a pan in layers, add a little salt to each layer, add ground black pepper. We close the lid of the multicooker.

For the sauce, you need to mix the following ingredients: sour cream, mayonnaise, ketchup, spices (in this version I used dried garlic). Cut the greens (here - parsley) and add it to the sauce, mix. The sauce is ready. Open the lid and pour the prepared sauce over the potatoes.

We take the quails (I had quails already without the skin) and cut them lengthwise into two parts. Rub the resulting halves with garlic, put them on a plate. Salt and pepper a little, add other spices if desired.

30 minutes after starting the multicooker program, mix the potatoes and place the quail around the perimeter. We close the lid and wait for the signal. After the signal, open the lid, mix gently, put the Bulgarian pepper cut into rings and a little grated cheese on top (I used hard parmesan cheese).

Quails stuffed with rice and stewed in a slow cooker are very tasty, and besides, they are easy to cook. By the way, quails attract with their diminutiveness and tender soft meat. Previously, this amazing bird could only be hunted. Now, in the age of high technology, quail can be bought in any supermarket, thanks to its massive cultivation on special farms. Such quails, grown in artificial conditions, differ from their counterpart - game, in softer meat and from this they cook much faster.
It is customary to fry or stew quails, and also bake them in the oven. We suggest you cook quail in a multicooker. After all, nothing is easier than cooking in this miracle - technique. You will spend time only preparing the ingredients, and the multicooker will prepare everything itself, and you will not even need to be distracted by looking at the cooking. At this time, you can safely do other household chores, and even visit a beautician or hairdresser. Well, or view another cooking recipe
Today we will be stuffing our quail with an interesting filling - boiled rice with raisins and chopped green onions. Such a dish is perfect for a festive table, and guests will be pleasantly surprised and conquered by your culinary talents.

So, we are preparing quails in a slow cooker.




- white rice - a glass;
- raisins - a handful;
- green onions - 1 bunch;
- quail - 3 carcasses;
- smoked lard - 300 g;
- grain mustard - 30 g;
- salt - to taste;
- spices to taste.

How to cook from a photo step by step

To make the meat of the quail very tender and soft, put the washed carcass for 30 minutes in water, which is a little salt and pepper, you can also add a teaspoon of wine vinegar. While the carcass is soaked and marinated a little, let's start preparing the filling.




To cook stuffed quails in a slow cooker, wash the rice until clear water, and boil until not fully cooked. When roasting the poultry, the rice will come to readiness inside the carcass and it will turn out to be more crumbly and tasty. And since it will also increase slightly in size, it will not let our quail lose its shape, it will become round and appetizing.




Add washed raisins and finely chopped green onions to boiled rice. We mix everything and stuff the marinated quail carcass with the resulting filling.






Cut the bacon into thin slices.




We coat the bird with mustard and wrap it with thin plates of bacon, which we fix with toothpicks. Smoked bacon will add juiciness to meat and a light smoked aroma.




At the bottom of the multicooker saucepan, lay the foil, put the remaining rice, and put the stuffed quails on top.






Wrap the edges of the foil so that juice does not flow out. We turn on the "Baking" mode and cook for 50 minutes.




When the signal sounds about the end of the time, open the lid of the multicooker and transfer the quails to the dish to remove the toothpicks and remove the bacon from them.




Sprinkle tender stuffed quails in a slow cooker with chopped herbs and serve with rice.
Enjoy your meal! And for a holiday you can bake