Quail stewed in Madeira (Cuckoo 1054)

Category: Culinary recipes
Kitchen: Russian
Quail stewed in Madeira (Cuckoo 1054)

Ingredients

quail 4 things.
ghee (butter) 1-2 tbsp. l.
Sweet pepper 1/2 pcs.
bulb onions 1/2 pcs.
fresh carrots 1 PC. small
sweet wine Madera 120 ml.
clean water 300 ml. about
Boiled potatoes 2-3 pcs. per serving
spices, salt
garlic Crush 3-4 teeth
green onions sprinkled

Cooking method

  • Cooking in a multicooker CUCKOO 1054
  • Clean the birds, wash, dry with a towel, tie the legs with a thread.
  • Turn on the multicooker in mode Toasting.
  • Heat the ghee until hot, fry the garlic in oil until red and then discard the cloves, we only need the delicate smell of garlic.
  • Put the birds in hot oil and fry on all sides until golden brown. Disable multicooker, browning mode.
  • Put sweet pepper, carrot in pieces, finely chopped onion, salt, spices on the bottom of the pan. Combine vegetables with birds.
  • Pour 1/2 cup Madeira wine, and add enough pure water to cover the birds, but not much.
  • Enable mode Multi-cook, 110 * С, 10 minutes and bring the birds to readiness.
  • Allow the birds to cool in the broth, feed on goodies and sweet wine.
  • Boiled potatoes are well suited for garnish.
  • We spread the birds on a dish, pour the potatoes and birds on top with a little broth from the stewing and sprinkle with green onions
  • Quail stewed in Madeira (Cuckoo 1054)
  • Quail stewed in Madeira (Cuckoo 1054)

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

Multicooker CUCKOO 1054

Note

Well, very tasty!

The birds are soft, the bones themselves lag behind! Great to taste gravy!

I love to cook these little little birds!

Cook with pleasure and bon appetit!

*** yana ***
However! just what I need .... it seems simple and not beaten ... only it seems that I will need a lot of these small birds .. .. and what can I replace Madeira with? and the smell of alcohol does not remain?
Admin

Delicious, delicious! I cook often

I used the Crimean Madera, we have it cheap, compared to the Portuguese
If not Madeira, then pick up a semi-sweet rose wine.

The smell is even not strong, when cooking is in progress, you can feel it through the valve.
After cooling down, the smell goes away, only the pleasant taste of the sauce remains in the warm and cold state.
There is no smell and taste of wine, but there is only a little of it, just for taste

Although, it's a matter of taste and sensitivity .... you can add less wine, but I cook for myself
*** yana ***
Delicious, delicious! I cook often
we were treated somehow to quails, but they were on a spit, like a shish kebab ... I liked it .. and I tried to cook them a couple of times, but they were kind of dry and tough .. now I will try your version
Admin
Quote: *** yana ***

and I tried to cook them a couple of times, but they were kind of dry and tough .. now I will try your version

We learn from mistakes

I've already passed it!
The quail is small, but dry and tough when frying and processing.
There are recipes where it is advised to wrap them with bacon when processing, but I don't want that with bacon.
Therefore, I found an option when I fry them in ghee (very little of it is required), and then I carcass.

I have another option Stewed quails in dry wine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135208.0

The birds are always soft, juicy
*** yana ***
Admin
Therefore, I found an option when I fry them in ghee (very little of it is required), and then I carcass.
I have a pressure cooker, of course, but a gas ...but what do you think, if in a simple cartoon, first fry and then simmer, it will turn out softly? and how much time to do then, so that it does not fall apart softly? .... they are all small ... can they be bandaged?
Admin

It is also possible in a multicooker. But I can't tell you the time, here, upon readiness, you will have to check in between. Set the time big hours 4-5 Quenching, and then you will understand the fact.
*** yana ***
Admin I will cook according to your advice and the scientific method ...
Admin
Quote: *** yana ***

Admin I will cook according to your advice and the scientific method ...

Hello to the scientific method, write letters, we will sort it out together
Lampets
Pts. good topic!
I often cook quail. in a pressure cooker or in a roasting sleeve, after marinating. Oooh tasty and juicy! my love is sharper.

(I have this meat the most popular in the family, because it is always there))

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