That's it, stop arguing, I'm posting the last quails, then it's easier, you need to take a break from the frills! For now, for now? While we are preparing quails, the situation is absolutely standard, I went into the store, stuck it for a long time, then I saw something that I don’t know, just like in a fairy tale ....bring something, I don't know what.., so I brought it, they said quail meat, but there were whole quails! Ambush! before going to the store, I looked at the slow cooker for a long time, wondered, “what the hell did I buy it for?”, they cooked it only twice, so, for the test, it didn’t pin! The wife made me study the recipe book, well, there is nothing worthwhile! Fuck cut! I looked at the quails and an insight came, I will stew in a slow cooker, although their appearance confused me a little, reminded the soc. times, they were as blue as chickens.
And for a long time I tried to figure out looking at the carcasses where the egg is placed in them, apparently the question is not for average minds, I compared the sizes for a long time, but, apparently, the education of a physicist engineer is not compatible with biology.
Ingredients:
Quail, 8 pieces
Potatoes, 5-6 medium
big carrot
Bulgarian pepper
Vegetable oil 50 gr.
5-6 garlic cloves
Salt, ground black pepper, 5-6 slices of lemon
100 gr. dry red wine
These are the quails I got, I later saw them at home! Nostalgia - stuck!
Now we cut a thin lemon and put it on top, it’s not necessary, mix it anyway!
And now, we mix everything thoroughly and “forget” about them for 12 hours, better for a day, it didn’t work out for me, I really wanted to eat, it cost 4 hours. Now we beautifully lay quails with quails, but I don’t remember which of them drank too much, only quail, only quail? Remember at Pugachikha - ... and also drank with quails ... and fill them with marinade.
Fill the whole thing with water and set to stew for forty minutes, it looks something like this.
Now we add carrots and potatoes, it’s not worth grinding, we cut them “rustic”!
We put everything in the capacity of the multicooker and turn it on for another twenty minutes, the extinguishing mode, we are extinguishing it! It turns out something like this
What can I say, maybe this dish fits the rhyme. .. eat pineapple, chew hazel grouse..., but it was delicious, very tasty, not at all greasy, because these were still "Soviet" quails, judging by their color. The children really liked it, the wife too, about the mother-in-law - I’m generally silent, I’m the best son-in-law in the world
If you've ever had freshly gutted quails at your disposal, then the first task was to decide how best to cook them? Oven, frying pan? You can, of course, experiment, just like I once did, or you can immediately use wise advice and learn in a few minutes how to cook quail in a slow cooker. There is probably no better way to cook these little birds perfectly! A special cooking mode in a slow cooker copes well with rather tough tendons of seemingly small and tender quails. And the fact that quail meat is fragrant and tasty, it’s a sin not to build a mix of various vegetables and legumes on the bottom of the multicooker bowl! So they will cook in the broth and become fragrant, soft and tasty. So, today the main dish of our lunch is stewed quails in a slow cooker with vegetables.
I planned to cook the complex stew in advance, so 12 hours before cooking, I poured boiling water over the beans to make them soft and swollen. Otherwise, you should not try to cook legumes after drying, frankly spoil the dish! It is important!
Let's start preparing dinner. To all readers of the site, I recommend the recipe I tested for delicious stewed quails with vegetables.
To begin, evaluate the contents of the vegetable trays, as well as stocks of beans or beans. Everything can go into action and make a beautiful still life on a plate. I had turnips, potatoes, carrots, onions, celery, and frozen bell peppers. A very good combination. Before cooking, I clean and collect all the vegetables on the board in order to decide how best to cut them.
The cooking time for all vegetables is different, so I cut potatoes and turnips into slices, cut peppers and onions into small cubes, rub carrots on a fine shredder, and cut celery into thin circles. I put the beans on a sieve, let them drain a little.
I put all the vegetables in the multicooker bowl, add the beans, season with salt, spices, add a tablespoon of soft grained mustard and mix thoroughly so that all the vegetables are in a mustard-spicy sauce. I set the bowl aside, let the vegetables marinate a little.
Now it's the turn of the quails. In principle, it is your decision which recipe for cooking quail in a slow cooker to choose. I prefer not to pickle them and not pre-fry them in oil, so 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 from excess moisture or put it on a large sieve, if I have time. I put prepared quails on 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 the quails have rather tough tendons, then it would not be reasonable to stew them for less than an hour and a half. Therefore, my quails in the Redmond slow cooker (I have a REDMOND RMC 4502 model) will be cooked in the EXTEINATION mode for 1 hour and 30 minutes. I put the bowl in the multicooker body, close the lid, set the selected program. In principle, my presence is no longer required!
When the dish is ready, the multicooker will invite everyone to the table with a signal. I decided to make the serving of this dish solemn and cozy: I used deep plates with wide edges for serving. It turned out very elegant! Forks and even spoons can be served with the stew, both options will be suitable.In the meantime, we serve our stewed quails in a slow cooker with vegetables and legumes on festive plates, and serve them for a big family dinner, you won’t miss it! Bon appetit and new gastronomic adventures!
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 half 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.
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).
