Grilled quail & andouille sausage ragu

4 servings

Ingredients

Quantity Ingredient
8.00 semi-boneless quail; split down back,
1 and backbone removed
2.00 tablespoon olive oil
1 bayou blast; see * note
½ pounds ground andouille sausage
1½ cup chopped onions
1.00 cup chopped green bell peppers
1.00 tablespoon chopped garlic
2.00 cup fresh tomatoes; peeled, seeded,
1 and chopped
1.00 cup dry red wine
2.00 cup veal reduction
¼ cup chopped green onions
1.00 recipe wild pecan rice dressing; see * note
1.00 tablespoon finely-chopped fresh parsley leaves
4.00 pieces crusty french bread

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Wild Pecan Rice Dressing" recipes which are included in this collection.

Preheat the grill. Season the quail with 1 tablespoon of the olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side. Remove from the grill and set aside. In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the sausage and render for 3 minutes. Add the onions and peppers. Season with salt and pepper.

Continue to cook for 3 minutes. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes. Season with salt and pepper.

Continue to cook for 2 minutes. Add the wine and bring the mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the mixture back to a boil. Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild Pecan Rice Dressing in the center of each plate. Place 2 quails over each pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve with crusty bread. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-24-1998

Recipe by: Emeril Lagasse

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