Stewed quail in dry wine (Cuckoo 1054)

Category: Meat dishes
Stewed quail in dry wine (Cuckoo 1054)

Ingredients

Quail 4 things.
Soy sauce 2 tbsp. l.
Balsamic vinegar 2 tbsp. l.
Tabasco sauce spicy 1/2 tsp
Salt taste
White table wine 1/2 cup
Butter (ghee) 20-30 g
Garlic 1-2 teeth

Cooking method

  • Better to use ghee (it does not burn like butter) or duck, goose fat.
  • Clean, wash, dry the birds from excess moisture.
  • Mix the soy sauce, balsamic vinegar, Tabasco sauce, pour over the birds and brush them over with the spice mixture, salt to taste. Let it marinate for a few hours.
  • Preheat the multicooker pan at Browning mode, level 2, melt the butter (fat), add the crushed garlic, wait until the garlic turns red, discard it. We only need a garlic scent. Quails are small and their meat is dry, so you need to cover them with bacon, or, like me, fry in butter (ghee).
  • Put the birds in hot oil and fry until golden brown, turning them over several times. Taste for salt, and add salt while hot. Disable multicooker.
  • Add dry wine to the pan, dry wine on the birds, turn on the mode Multi cook, 10 minutes, 110 * and bring the birds to readiness.

Cooking program:

Multicooker CUCKOO 1054

Note

These are such small-sized quail birds.
Well done and very soft! The meat is not dry!
No matter how much I tried to cook quails, I read a lot of recipes, but they never came out soft, no matter how many fry them. That is why I went exactly this option, first fry in oil, give them a little juiciness and softness, and then stew in a multicooker under pressure.

Served the birds with a side dish "Boiled potatoes with avocado"

Bon appetit, everyone!

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