Quail with Madeira Pressure Cooker Recipe

Quail With Madeira Pressure Cooker Recipe

Ingredients

SERVES 2 – Cooker 6- to 8-quart – Time 7 minutes

• 4 (6- to 8-ounce) quail, thawed
• sea salt and freshly ground black pepper
• 4 cherry tomatoes
• 3 green onions, trimmed and each cut into 4 lengths
• 4 sprigs fresh flatleaf parsley
• 2 tablespoons olive oil
• 1/3 cup Madeira
• 1 cup reduced-sodium chicken broth
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 slices white or whole-grain bread, toasted, buttered, and cut into 4 triangles, for serving

QUAIL

Method

1. Season the quail inside and out with salt and pepper
2. Place a tomato, a few pieces of green onion, and a sprig of parsley in each of the 4 quail cavities
3. Truss the legs with kitchen twine
4. In a 6- to 8-quart pressure cooker over medium-high heat, heat the oil
5. Sear the quail, two at a time, breast side down for 1 minute
6. Turn over and sear the other side for 1 minute
7. Transfer to a plate and repeat with the remaining quail
8. Add the Madeira and broth to the pot, bring to a boil and let boil for 1 minute, scraping up any browned bits on the bottom of the pot with a wooden spoon
9. Return the quail along with any accumulated juice to the pot, nestling them into the cooking liquid
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 7 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Transfer the quail to a deep serving dish
18. Taste and adjust the seasoning, then stir in the cold butter
19. Make the toast and arrange on 2 dinner plates
20. Place 2 birds on each plate
21. Spoon the sauce over the quail
22. Serve immediately

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