Sous Vide Quail with Pheasant Mousse Stuffing
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Ingredients
Recipe
- Whole Quail
- Salt
Pheasant Mousse
- 200g Pheasant Leg
- 50g Pheasant Liver
- 50g Butter
- 1/2 Cup Cream
- Herbs to taste
Instructions
Turn on the Sous Vide to 68.2 Degrees Celsius with a cook time of 90 minutes.
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Remove any remaining feathers from the quail.
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Pat dry & lightly salt.
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Heat some oil in a pan until hot and crisp the quail skin, moving the quail to make sure all the skin is crisped up.
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Stuff the quail with the mousse.
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Seal the quail in a bag appropriate for the Sous Vide.
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When the Sous Vide has hit the target temperature place the quail in the water bath and leave for 90 minutes.
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Remove the Quail from the Sous Vide, open the packet and drain the fluid out. This fluid is very good for cooking mushrooms in.
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In a pan of hot oil crisp up the Quail skin again.
Pheasant Mousse
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Quantities can be altered to taste and availability.
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Remove the bones from the legs
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Place all ingredients in a blender and blend.
Recipe Notes
I forgot to take good photos of the Quail because it smelt so good the last time I made it I ate it without thinking about the photo.