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Receta Grilled Quail And Andouille Sausage Ragu
by Global Cookbook

Grilled Quail And Andouille Sausage Ragu
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  Raciónes: 4

Ingredientes

  • 8 x Semi-boneless quail split down back, and backbone removed
  • 2 Tbsp. Extra virgin olive oil Bayou Blast see * Note
  • 1/2 lb Grnd andouille sausage
  • 1 1/2 c. Minced onions
  • 1 c. Minced green bell peppers
  • 1 Tbsp. Minced garlic
  • 2 c. Fresh tomatoes peeled, seeded, and minced
  • 1 c. Dry red wine
  • 2 c. Veal reduction
  • 1/4 c. Minced green onions
  • 1 x recipe Wild Pecan Rice Dressing see * Note
  • 1 Tbsp. Finely-minced fresh parsley leaves
  • 4 piece Crusty French bread

Direcciones

  1. Preheat the grill.
  2. Season the quail with 1 Tbsp. of the extra virgin olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 min on each side. Remove from the grill and set aside.
  3. In a large skillet, over medium-high heat, add in the remaining 1 Tbsp. of extra virgin olive oil. When the oil is warm, add in the sausage and render for 3 min. Add in the onions and peppers. Season with salt and pepper. Continue to cook for 3 min. 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 min. Add in the wine and bring the mix to a boil. Boil for 2 min. Add in the veal reduction and bring the mix back to a boil. Reduce the heat to medium-low, add in the quail, cover and simmer for 10 min. Remove from the heat.
  4. 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.
  5. This recipe yields 4 servings.