Free Recipe Grilled Quail And Andouille Sausage Ragu
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Grilled Quail And Andouille Sausage Ragu Recipe
8 Semi-boneless quail; split
-down back,
And backbone removed
2 tb Olive oil
Bayou Blast; see * Note
1/2 lb Ground andouille sausage
1-1/2 c Chopped onions
1 c Chopped green bell peppers
1 tb Chopped garlic
2 c Fresh tomatoes; peeled,
-seeded,
And chopped
1 c Dry red wine
2 c Veal reduction
1/4 c Chopped green onions
1 Recipe Wild Pecan Rice
-Dressing; see * Note
1 tb Finely-chopped fresh parsley
-leaves
4 Pieces Crusty French bread
Grilled Quail And Andouille Sausage Ragu Preparation
* 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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