These are the preparation details.
Using a powerful mincer or food processor, grind the quails and set aside.
Heat a small amount of grapeseed oil in the pressue cooker until very hot, the fry the quail meat until browned. If the wpan gets too hot, deglaze with a little water. Remove the quail from the pan, draij, and set aside.
Add the butter, shallots and crushed star anise to the pressure cooker and cook on a medium heat, deglazing from time to time, until the shallots are caremelaised.
Retrun the quail meat and cover with the chicken bouillon, topping up with water if needbe. Seal the pressure cooker, bring to full pressure and cook for 2 hours. Remove from the heat and let cool before opening. Skim the fat from the top and pass through a
Private recipe so as not to break copyright.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2161g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1800 (66%)|
|Amt Per Serving||% DV|
|Total Fat 200g||267 %|
|Saturated Fat 88.2g||441 %|
|Monounsaturated Fat 70g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 1133.9mg||349 %|
|Sodium 1005.3mg||35 %|
|Potassium 2866.3mg||75 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 51.5g|
|Protein 144.3g||206 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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