Sous vide mushroom-stuffed quail & pasta

A quail can be cooked deliciously even without a solid cooking experience. Just use sous vide technique and imagination! For example, sous vide mushroom-stuffed quail and pasta sounds tasty.

Those who have a first-hand knowledge on quail dishes know how to make a meat of this bird tender and juicy. You need to keep na eye on a temperature regime during cooking and choose the right one beforehand. The precise temperature is the main sous vide feature which makes it the best choice for this recipe.

• Put the sous vide immersion thermostat in a water container and leave it there until the water heats up to 60°C.
• It's the best to buy a ready-pan quail right away so you don't have to waste time on drawing quail. At this stage, you should start making stuffing. Chop the onion, garlic and mushroom mix finely. Figure out the stuffing volume for it to fit the carcass. If there will be leftover, don't worry it can go into an appetizing sauce!
• It's too early to stuff the carcass. First, lightly fry the onion and garlic in a deep pan or wok with olive oil and butter. You can add mushrooms after a couple of minutes. Stir everything well.
• Mushrooms should be simmered and stirred constantly over low heat until they run out of a moisture. Don't forget to season them with salt and pepper to your liking. Then add half a glass of an expensive red wine and continue stewing the stuffing over the high heat. When the wine has evaporated, the stuffing can be put out into a separate bowl where it will cool down.
• Stuff the carcass. The carcass can be tied up or grabbed with culinary thread or ordinary silk thread to prevent the stuffing from falling out during a water bath poaching.
• Put the carcass in a vacuum bag and immerse in a sous vide cooker for 2 and a half hours.
• While the quail is poaching, you can prepare a delicious sauce for it. Fry the stuffing leftover in butter, adding another glass of wine. Stir the sauce until thick.
• Pull out the carcass from the bag when the sous vide processing is over. An already perfectly cooked carcass can be lightly fried in the pan. But first add quite a bit of butter or sunflower oil in the pan. Thus, the quail will get an appetizing crust.
• Pour the sauce over the carcass before serving. Make some pasta (spaghetti or fettuccine) for a side dish. Serve the dish right away after seasoning it with some spices and herbs. Bon appetit to you and your guests!