Recently, they began to rank among the rare species of birds. Based on this, quails are bred on specialized farms for meat and eggs. They have a huge use in the kitchen. Nutritionists agree that it is important to remember to include them in your diet. Since their meat is dietary, and also has many components that are beneficial to the human body. Meat contains many vitamins, phosphorus, potassium, copper, proteins and various amino acids. It is they who take part in the process of normalizing the work of all systems. Today, this bird can be purchased in almost every store. Next, let's try to cook and try what it is quail in a slow cooker in a wine marinade.

Step-by-step recipe for stewed quail in a slow cooker

Necessary components:

• - red dry wine glass
• - glass of soy sauce
• - quail 7 pieces.

Step by step preparation:

1. For the preparation of quails, it is important to start with the marinade. For it, you need to take and mix soy sauce and dry red wine in equal proportions. Such a marinade is universal, and it can be used not only for quails, but also for other dishes. Pork, chicken, beef and even chicken wings are no less tasty. And if you put a red onion in it, then it will go well with oysters. Since it is considered a classic sauce for such seafood.
2. After the marinade is ready, they need to fill in our birds and wait at least two hours until they are marinated. To cook in a slow cooker, it is better to take at least 7 quails, since it will be unrealistic to put a smaller amount evenly into the multicooker container.
3. Now the birds can be removed from the marinade, put on the bottom of the multicooker and set the “Frying” mode for 15 minutes. Fry on each side until golden brown.

Quail in a slow cooker is very easy to prepare and most importantly fast. More time is taken only by the impregnation with the marinade itself. Quail can be used to cook the first and second courses. And wings, neck, paws are great for making rich broth. Everything else can be stewed or baked on a vegetable pillow. There are a lot of cooking options, you can experiment with the ingredients and add at your discretion. Quails can not only be fried, but also boiled with various spices, and in the end they turn out to be no less tasty than fried ones.

Quails used to be considered a delicacy, but now you can buy them in any supermarket or market. It is advisable to buy them fresh, then you can be sure that the dish will turn out delicious. Let's find out how to cook quail at home - in a slow cooker, in the oven and in a pan. This tasty and dietary meat will appeal to your household and guests will appreciate it.

Basically, quails are prepared for the holidays, but today we will cook a hearty homemade dish. The meat of these birds is low-calorie and has an interesting taste. If properly cooked quail, the meat is very tender and soft. If desired, you can pre-marinate the quail in any marinade, then the meat will absorb the marinade and will have a spicy taste.

In the oven, quails need to be baked longer than in a slow cooker. Quail stewed in a slow cooker in tomato sauce is a very tasty and easy-to-cook dish. Apples add sweetness and piquancy to the dish, they go well with tomato paste. Stewed vegetables with an apple in tomato paste create an incredibly tasty gravy for a side dish. You can serve cereal or mashed potatoes as a side dish. This dish is perfect for a family dinner.

Ingredients:

• Quails - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Apple - 1 pc.
• Water - 1 glass
• Tomato paste - 3 tbsp. spoons
• Spices for poultry - 1 teaspoon
• Garlic - 2 tooth.
• Salt - 1.5 teaspoons
• Vegetable oil for frying

Cooking quails in a slow cooker:

To prepare stewed quails in a slow cooker, we need the following ingredients: quail, tomato paste, apple, onion, carrot, spices, garlic.

Take large carrots and onions, peel them. Cut the onion into large half rings. If you don't like onions in chunks, cut them into small pieces. Grate carrots on a coarse grater.

We turn on the slow cooker in the Frying \ Stewing mode for 15 minutes. Pour vegetable oil into the bowl of the multicooker and put the vegetables. Fry the vegetables until golden brown, salt.

While the vegetables are fried, let's take care of the quails. Rinse them under running water inside and out. Cut off the tips of the wings and neck. Rub the birds with salt and spices and leave them for 15-30 minutes. Heat a frying pan with vegetable oil well and lay out the quails. Fry the quail on both sides until browned. You can not fry quails in a pan, then they will turn out to be more dietary.

Add the chopped apple to the fried vegetables. We put quail, tomato paste and pour water. Season with salt and spices. Close the multicooker lid and turn on the Frying \ Stewing mode for 30 minutes. 5 minutes before cooking, add the squeezed garlic.

We spread the quail with vegetables on a dish and serve. Bon Appetit!

Quails in the oven and in the pan

You have learned how to cook quails in a slow cooker at home, let's look at how to cook them in other ways. Quails, although small, but remote, and the dishes from them are wonderful. To bake small wild birds in the oven, you need to salt them, sprinkle them with pepper and leave them to be saturated with flavors and aromas a little. Then put in the oven, lubricating the form previously chosen for this, and pour a little water on the bottom so that they do not turn out to be dry.

In the process of baking, I advise you to take out the birds and grease them with sour cream, so they will be juicier and the crust will turn ruddy. Even at the end, you can grease with garlic sauce, literally 5 minutes before the end of cooking. And immediately delicious aromas curl around the kitchen. Prepare puree and your quails will be a wonderful dinner for the family.

Quails can also be cooked in a pan, because they are small and will be perfectly fried. Prepare them according to the above recipes, flatten them like tobacco chickens, put them in a pan, pouring in a little oil, fry until golden brown.

Then make a sauce with sour cream and spices, diluted with water, pour in up to half the carcasses and steam them under the lid. Quail in a pan will turn out wonderful! You can sprinkle them with pickled onions when serving.

And I also cooked them in a duck bowl with grapes - yummy! You can bake them in the oven in the oven in sour cream sauce - quails are unusually tasty in such cooking.

Cooked by Mila, bon appetit!

Quails stuffed with rice and stewed in a slow cooker are very tasty, besides, they are easy to prepare. By the way, quails attract with their miniature size and tender soft meat. Previously, this amazing bird could only be obtained through hunting. Now, in the age of high technology, quail can be bought at any supermarket, thanks to its mass cultivation on special farms. Such artificially grown quails differ from their counterpart - game, in softer meat and from this they cook much faster.
Quails are usually fried or stewed, and also baked in the oven. We offer you to cook quail in a slow cooker. After all, there is nothing easier than cooking in this miracle technique. You will spend time only preparing the ingredients, and the slow cooker will cook everything by itself, and you will not even need to be distracted by keeping an eye on cooking. At this time, you can safely do other household chores, and even visit a beautician or hairdresser. Well, or see another recipe for cooking
Today we will stuff our quail with an interesting filling - boiled rice with raisins and chopped green onions. This dish is perfect for a festive table, and guests will be pleasantly surprised and subdued by your culinary talents.

So, we cook quail 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 with 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 we salt and pepper a little, 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 quail in a slow cooker, wash the rice until clear water, and boil until incompletely cooked. During the roasting of the bird, 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 a little in size, it will not let our quail lose its shape, it will become round and appetizing.




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






Salo cut into thin slices.




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




We put foil on the bottom of the multicooker pan, put the remaining rice, and put the stuffed quails on top.






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




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




Sprinkle tender stuffed quails in a slow cooker with chopped herbs and serve with rice.
Bon Appetit! And for the holiday you can bake

It will seem strange to you that quails are still game, although for a long time all birds available for sale have been grown on farms. There are many recipes for cooking these little birds in various world cuisines, both in European and Asian. Despite their small size, only 120-150 grams, the quail is very fleshy, and two pieces are more than enough for a serving. In addition, they cook very quickly. Quails go 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 pcs
• ketchup - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.
• sour cream - 2 tbsp. l.
• herbs to taste (parsley in this version)
• salt, pepper, other spices to taste
• Bulgarian pepper - 1 pc.
• onion - 1 pc.
• 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 onion, add it to the oil and turn on the slow cooker. Baking program 40 minutes.

Potato clean, cut into slices. We put in layers in a pan, each layer is a little salt, add black pepper. Close the multicooker lid.

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

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

30 minutes after starting the multicooker program, mix the potatoes and lay the quails around the perimeter. 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).

Time: 90 min.

Servings: 4

Difficulty: 4 out of 5

Recipe for hearty quails with rice and raisins in a slow cooker

Many people know about the benefits of quail eggs and often eat them, but quail meat in the diet is the exception rather than the rule. But in vain, because earlier in Russia quail was considered a royal dish, and the cooking recipe was kept secret. And all because quail meat is very juicy, dietary (only 230 Kcal per 100 g of product), has excellent taste. Modern housewives make quails in a slow cooker especially tasty.

Quail is a very healthy meat, similar in composition to turkey. It is recommended for children, losing weight people or people with regular physical activity. The presence of a complete protein (more than 22%) in the composition of this bird helps athletes quickly build muscle mass, and for patients to get stronger after an injury or a large blood loss.

As for other trace elements, this product abounds in a number of vitamins A, B, H and K necessary for humans. Most of these substances are preserved after steaming poultry.

These birds are not deprived of mineral components. It contains iron, calcium, magnesium, copper. All these valuable substances help to strengthen the circulatory system, heart muscle, nervous and immune systems. Such meat is simply indispensable for children.

People who adhere to a healthy lifestyle will not be superfluous to know that quails are practically devoid of bad cholesterol. And this means that this meat is indicated for the elderly and patients with atherosclerosis.

Now quail is a very affordable bird, so it is widely used for cooking culinary delights. This bird can be cooked in different ways: boil a rich soup, cook roast or steam meat, and quail fillet will perfectly complement any meat salad. Today we will try to cook delicious tender quails in a slow cooker - a recipe that harmoniously combines rice, raisins with poultry.

This incomparable recipe can be cooked in the oven, but multicooker quails will be more juicy, fragrant with a minimum of hassle from the hostess. In one fell swoop, along with meat, you can cook a delicious side dish of tender, crumbly rice.

Ingredients:

Cooking process

Step 1

We thoroughly wash the carcasses of quails from the outside, then inside, dry them with a towel. Now let's start preparing the filling, the recipe of which is very simple. To do this, we measure a glass of rice, rinse it thoroughly and, pouring it into a colander, leave it under running water. When the cloudy liquid stops draining from the rice, turn off the water. In this way, excess starch is washed out, and after cooking, the rice grains will not stick together.

Step 2

We fill the multicooker bowl with rice, add salt to taste, fill it with water, turn on the “Soup” mode for half an hour.

Step 3

While the rice is cooking, we wash the raisins and, pouring boiling water over it, insist under the lid for 10-15 minutes. After this procedure, dried fruits are softened and disinfected.

Step 4

We discard the finished rice in a colander, rinse it with cold water so that it does not stick together, leave it for a while to drain excess moisture. Finely chop the washed green onion feathers, drain the steamed raisins. Mix all three ingredients. If you are not afraid of extra calories, you can flavor the rice with a small piece of softened butter. The stuffing for quails in the slow cooker is ready.

Step 5

In a bowl, mix chicken seasoning with French mustard and salt. But be careful with spices. The delicate delicate taste of quail in a slow cooker is very easy to score with an excessive amount of spices. The recipe is best supplemented with just 2-3 spices in small quantities. For a richer taste, carefully rub the quail inside with half the mixture.

Step 4

Now we tightly stuff the quail for the multicooker with rice filling, and again coat it with spices on top.

Step 5

So that the quails do not dry out, but remain juicy and tender, the recipe provides for the use of lard. We wrap the carcasses with long slices of thinly sliced ​​\u200b\u200bbacon or bacon. Ordinary toothpicks will help keep the fat from falling off the carcasses.

If desired, you can tie the legs with kitchen string. This will help the bird keep its beautiful shape during serving. Here are the quails ready to be baked.

Step 6

We cover the bottom of the bowl with foil, carefully lay out the quails (if there is a filling left, then first we put it, and then the bird). Sprinkle coarsely chopped fresh parsley and freshly ground black pepper on top of the carcass.

Step 7

We close the multicooker, connect it to the network, select the "Baking" mode. Quail in a slow cooker should spend 50-60 minutes.

However, this time is relative, because multicookers are different and cook in completely different ways. So it is better to check the readiness of quails earlier so as not to accidentally overdry them. To do this, you need to make a puncture in the thickest place, pushing the fat cover to the side, and look at the color of the juice flowing out. If it is transparent, then the meat is already baked and completely ready.

After the signal, open the lid - the quail in the slow cooker is ready. We pull them out, remove all toothpicks and pieces of fat. Arrange on a platter lined with lettuce. As an additional side dish, you can serve a vegetable salad or baked potatoes.

The recipe for this dish can be safely added to any holiday menu and offered to guests. Also, dietary dishes from quail meat will help a sick family member quickly get stronger. Bon appetit everyone!