Pistachio Crusted Quail
16 quail drums, skinless
Salt and pepper, to taste
1 cup shelled pistachios, crushed
2 tablespoons almond flour
½ cup coconut milk
1 large egg white
1 teaspoon dry mustard powder
1 cup beef stock
1 tablespoon green peppercorns
4 tablespoons olive oil
Combine crushed pistachios, almond flour, salt, and pepper to taste in a bowl.
Whisk coconut milk, egg white, mustard powder, in a separate bowl.
Heat half the olive oil in a skillet over medium-high heat.
Season quail drums with salt and pepper. Dip the quail drums into egg mixture, then roll into the pistachio mixture, just the bottom part.
Carefully place the quail drums into heated oil and cook 3 minutes. Heat remaining olive oil. Repeat with the remaining quail drums and once all used, transfer the quail drums onto baking sheet.
Bake the quail for 5 minutes.
In the meantime, pour the beef stock into the skillet, where you cooked the quail drums. Add peppercorns and simmer 5-6 minutes.
Serve quail drums with warm sauce.
Nutritional info per serving:
Total Fat 36.3g
Total Carbohydrate 9.3g
Dietary Fiber 3.7g
Total Sugars 2.5g