Recipes for quail dishes in a slow cooker. Stewed quail. Required ingredients for marinade

In our diet, we often use quail eggs as a source of healthy vitamins and minerals, but we cook quails themselves at home much less often. But in vain. Cooking quail in a slow cooker according to this recipe is quite easy, and the benefits are enormous.

The meat of this small bird is surprisingly tender and tasty, and also super-low-calorie, only 123 kcal per 100 grams of product. Quails are very convenient to prepare for a holiday table; they are tiny, weighing on average only 200 to 300 grams and can be served whole, which is very beautiful. And if you add some tasty filling to them, it will turn out amazing.

I like to make the filling for stuffed quails from rice with the addition of various dried fruits, such as raisins or dates, which are very harmoniously “woven” into the grain and the taste of the bird. Also add onions and herbs to the filling, which will add color and flavor to our dish. But in this case, don’t overdo it with spices; quail meat is so tasty on its own that you don’t need to add much to it. So, let's start cooking stuffed quails in a slow cooker!

Quails - 2 pcs.
Rice - 50 g
Raisins or dates - 30 g
Dill - a couple of sprigs
Green onions - a pair of feathers
Salt and ground pepper to taste
Sunflower oil for frying
Warm water
Wooden toothpicks

Cooking time- Frying - 10 minutes, Stewing - 40 minutes

How to cook stuffed quail in a slow cooker stuffed with rice and dried fruits

Rinse the quail carcasses thoroughly on top and inside under running water and dry with a paper towel. Next, prepare the filling: to do this, mix rice, chopped herbs and green onions in a bowl. In winter, instead of green onions, you can use regular onions. Add any dried fruits to this mixture. In our recipe these will be dates. Mix well.

Stuff the quail carcasses with this rice mass, but not too tightly. Secure with toothpicks for security.

Then pour a little vegetable oil into the multicooker bowl and fry the quail on all sides for several minutes until a light golden brown crust forms in the “Frying” mode.

Then switch the multicooker to the “Stew” mode, add warm water and simmer for about 30-40 minutes until the sound signal.

Place the quail cooked in the slow cooker on a plate, garnish with a sprig of dill and serve. Bon appetit!

This recipe is inspired by a dish we ate in a Ukrainian restaurant. The soup was called “Yushka Hetmanskaya” - neither more nor less. Behind such a pompous and important name lies a simple quail soup with noodles, simple but very tasty. If you have never cooked a first course from quail, I highly recommend you try it; the broth from these small birds turns out to be first-class: low-fat, aromatic, and very pleasant to the taste. I cooked my quails in a slow cooker, from just two quails I got four full servings, or even five.

Total cooking time – 45 minutes
Active cooking time – 45 minutes
Cost - very economical
Calorie content per 100 g - 37 kcal
Number of servings – 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 l.
Black pepper - to taste
Salt - to taste
Greens - for serving

Preparation:

1. First, as usual, cook the quail broth in a slow cooker. To do this, wash the quails and place them in the multicooker bowl. To them you can add a couple of peas of allspice and black pepper 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, quail is not chicken, and you don’t need to cook it for a long time.

2. While the broth is cooking in the slow cooker, prepare the remaining ingredients for the soup. A minimum of additives is used for yushka, the main thing is the taste of the broth and quail, there is no need to stuff it. But it’s also boring to slurp a completely empty broth. Therefore, we take the proven trio: potatoes, carrots and noodles. I peeled the carrots and cut them into half circles. I caught the prepared quails from the broth and left them for now, and threw the carrots into the boiling broth.

3. I cut the potatoes into medium cubes and sent them after the carrots, after about five minutes, the potatoes cook faster.

4. You can take any noodles you like: homemade, store-bought - whatever you like best. I had long, flat Makfa pasta, I broke it into pieces and that’s it - the noodles are ready. Even vermicelli will do, just so long as it’s not too thin so that it doesn’t boil into jelly. Throw the pasta into the broth after the potatoes, following the time indicated on the package. If you don’t have pasta, or you don’t like it, pour washed millet or semolina into the bowl.

Cook our Hetman soup until all the ingredients are ready. Turn off the multicooker and salt the yushka, focusing on your taste. To serve, sprinkle the yushka, poured into a plate, with finely chopped parsley, dill and freshly ground black pepper. This is how easy, simple and healthy you can cook quails in a slow cooker.

It may seem strange to you that quail are still classified as game, although all commercially available birds have long been raised on farms. There are many recipes for preparing these little birds in various world cuisines, both European and Asian. Despite their small size, only 120-150 grams, quails are very meaty, 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 cooking quail with potatoes in a slow cooker.

Ingredients:

quail – 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
bell pepper – 1 piece
onion – 1 pc.
garlic – 1 clove
sunflower oil – 2 tbsp. l.
hard cheese (small piece)

How to cook quail in a slow cooker:

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

Potato peel, cut into slices. Place in a saucepan in layers, add a little salt to each layer and add ground black pepper. 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). Chop the greens (here parsley) and add them to the sauce, stir. The sauce is ready. Open the lid and pour the prepared sauce over the potatoes.

We take the quails (I had the quails already without skin) and cut them lengthwise into two parts. Rub the resulting halves with garlic and place 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 quails around the perimeter. Close the lid and wait for the signal. After the signal, open the lid, mix carefully, place bell pepper cut into rings and a little grated cheese on top (I used hard Parmesan cheese).

Ingredients:

4 quails, 150-180 gr.
3 medium potatoes
1 turnip
2 stalks of celery
2 carrots
1 medium onion
half a bell pepper (frozen or fresh)
100 gr. dry beans/beans
1 tbsp. soft mustard beans
spice mixture, salt to taste

If you've ever had freshly gutted quail in your possession, your first priority has been to decide what's the best way to cook them? Oven, frying pan? You can, of course, experiment, just like I once did, or you can immediately take wise advice and learn in a few minutes how to cook quail in a slow cooker. There's probably no better way to cook these little birds perfectly! A special cooking mode in a multicooker copes well with the rather tough tendons of seemingly small and tender quails. And the fact that quail meat is aromatic and tasty, it would be a shame not to put a mix of various vegetables and legumes in the bottom of the multicooker bowl! This way they will cook in the broth and become aromatic, soft and tasty. So, today the main dish of our lunch is stewed quail in a slow cooker with vegetables.

I planned to prepare a complex stew in advance, so 12 hours before the start of cooking, I poured boiling water over the beans so that they became soft and swollen. Otherwise, you shouldn’t try to cook legumes after drying, you’ll frankly ruin the dish! It is important!

Let's start preparing lunch. I recommend to all readers of the site the recipe I tried for delicious stewed quail with vegetables.

Cooking method

Start by assessing the contents of your vegetable trays, as well as your stock of beans or beans. Anything can go into action and create a beautiful still life on a plate. I found turnips, potatoes, carrots, onions, celery and frozen bell peppers. A very good combination. Before cooking, I clean all the vegetables and collect them on a board to decide how best to cut them.
The cooking time for all vegetables is different, so I cut the potatoes and turnips into slices, cut the peppers and onions into small cubes, grind the carrots on a fine shredder, and cut the celery into thin slices. I put the beans on a sieve and let them drain a little.
I put all the vegetables in a multicooker bowl, add beans, season with salt and spices, add a tablespoon of soft grain mustard and mix thoroughly so that all the vegetables are in the mustard-spicy sauce. I set the bowl aside and let the vegetables marinate a little.
Now it’s the turn of the quails. Basically, it is your decision which recipe for cooking quail in a slow cooker to choose. I prefer not to marinate them and not to fry them in oil first, this way they turn out to be more dietary, and I don’t spend extra time on preparation. I simply wash the quail under warm water and dry it to remove excess moisture, or put it in a large sieve if there is time. I place the prepared quails on top of vegetables in a multicooker bowl, season with a little salt and spices.
Then I figured that if our vegetables are different in texture and cooking time, and quails have fairly tough tendons, then it would not be reasonable to stew them for less than an hour and a half. Therefore, my quails in a Redmond multicooker (I have a REDMOND RMC 4502 model) will be cooked in the STEW mode for 1 hour and 30 minutes. I place the bowl in the multicooker body, close the lid, and set the selected program. In principle, my presence is no longer required!
When the dish is cooked, the multicooker will signal to invite everyone to the table. I decided to make the presentation of this dish festive and cozy: I used deep plates with wide edges for serving. It turned out very elegant! You can serve the stew with forks or even spoons; both options will be suitable.

In the meantime, we serve our stewed quails in a slow cooker with vegetables and legumes on holiday plates, and serve them for a large family dinner, it won’t go wrong! Bon appetit and new gastronomic adventures!

Details

Quails have tasty and tender meat. If you bake quails in the oven, it is very easy to dry them out, and then the dish will be ruined. All in all, it takes skill to cook delicious quail in the oven. But cooking these birds in a slow cooker will not be difficult. In a slow cooker, the quail turns out juicy and tender.

It’s not difficult to cook quail in a slow cooker, although the result will be simply amazing. If you want to please your loved ones with a delicious dinner, cook quail 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.

Quails fried in a slow cooker

Required ingredients:

quail – 4 pcs.;
small apple – 1 pc.

Required ingredients for marinade:

olive oil – 2 tbsp;
soy sauce – 2 tbsp;
garlic – 1 clove;
seasoning 4 peppers.

Cooking process:

Wash the quails well and then dry them with a paper towel.

After this, prepare the marinade. To do this, take olive oil, seasoning, chopped garlic and soy sauce. Mix everything well.

Coat the quails thoroughly with marinade on all sides.

Wash the apple, remove seeds and peel, cut it into four parts.

Place a piece of apple inside each quail.

Leave the birds to marinate for one hour. After this, place the quails in the slow cooker and turn on the “Steam” mode. Cook the quail for an hour, turning them occasionally so that they are browned on all sides.

When the birds are ready, remove them from the slow cooker and place them on a wide plate. Add a teaspoon of honey and the same amount of soy sauce to the 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 tbsp;
potatoes – 8-10 pcs.;
bell pepper – 1 pc.;
mayonnaise – 3 tbsp;
ketchup – 3 tbsp;
vegetable oil – 4 tbsp;
onion – 1 pc.;
garlic – 2 cloves;
cheese – 100 gr.;
salt and spices.

Cooking process:

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

In a bowl, mix ketchup, sour cream and mayonnaise. Add finely chopped parsley to this. If desired, you can add a little more spices.

Peel the onion and cut into cubes. Place the chopped onion in the slow cooker, after adding vegetable oil. Turning on the “Baking” mode, cook the onions until half cooked without closing the multicooker lid.

Peel the potatoes and cut into slices. Place it on top of the onion. Sprinkle the tops of the potatoes with salt and pepper. Cook potatoes without changing programs.

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

After this, place the quails on the potatoes. Cut the washed bell pepper into rings. Place bell peppers on top of birds. Sprinkle cheese on top.

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

Stuffed quails in a slow cooker

Required ingredients:

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

Cooking process:

Wash the quails thoroughly and then dry them.

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 to marinate for about half an hour, while you prepare the filling.

Wash the chicken liver and cut into small cubes. Also cut the onion into cubes. Fry the liver with onions in a slow cooker. 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 add 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 in a strip of bacon. Secure it with a toothpick.

Place the quails in the slow cooker. 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.