Free Recipe Sauteed Quail with Grit Gravy
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Sauteed Quail with Grit Gravy Recipe
2 Italian tomatoes
4 Four-ounce Quail; split down
-the back
1-1/2 ts Bayou Blast – {Emeril s
-Creole Seasoning}; see *
-Note
1 tb Oil
2 tb Chopped onion
1-1/2 c Veal stock
1/2 c Cooked grits; leftover is
-okay
1 tb Chopped green onion
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Butter
Sauteed Quail with Grit Gravy Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Split the tomatoes lengthwise and roast at 400 degrees for 15 minutes. In a medium saute pan, heat oil. Season quail on both sides with Bayou Blast. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more. Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute. Using a whisk add grits, incorporating them thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes and then stir in the butter. Place quail on two serving plates and top with the sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-26-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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