Quail in a multicooker
Description
The recipe won't take much time. Partridge meat is very tasty, tender, and diet-friendly. It has a slight bitterness and a nutty flavor, which adds sophistication and piquancy to the dish. It's easy to cook, almost like chicken. And considering that the partridge is small, it cooks very quickly. The recipe for cooking partridge in a multicooker is very simple—just try it yourself. 1. Soak the plucked and gutted partridge in water for at least an hour. 2. Then thoroughly dry the bird and rub it with salt and black pepper both inside and outside. To keep the meat juicy, stuff it with small pieces of pork fat. 3. Let the bird marinate for about 5–10 minutes. 4. Add vegetable oil to the multicooker bowl and set it to the "Fry" mode for about 10 minutes. 5. Once the oil is hot, place the partridge in the bowl and fry on both sides until golden brown. 6. Then add sour cream to the partridge, switch the multicooker to the "Stew" mode, and set the timer for 20–30 minutes. 7. After 10–15 minutes, turn the partridge to the other side and continue stewing until fully cooked. 8. Serve the partridge hot with any side dish, garnished with fresh herbs.