Grilled Quail And Andouille Sausage Ragu

Recipe Ingredients

8		Semi-boneless quail - split down back,
		And backbone removed
2 tablespoons	30ml	Olive oil
		Bayou Blast - see * Note
1/2 lb	227g / 8oz	Ground andouille sausage
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 tablespoon	15ml	Chopped garlic
2 cups	125g / 4.4oz	Fresh tomatoes - peeled, seeded,
		And chopped
1 cup	237ml	Dry red wine
2 cups	474ml	Veal reduction
1/4 cup	15g / 0.5oz	Chopped green onions
1		Wild Pecan Rice Dressing - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
4		Crusty French bread

Recipe Instructions

* 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.

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

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