Grilled Quail and Andouille Sausage Ragu (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

8 semi-boneless quail, split down the back and back bone removed

2 tablespoons olive oil

essence, recipe follows

1/2 pound ground andouille

1 1/2 cups chopped onions

1 cup chopped green bell peppers

1 tablespoon chopped garlic

2 cups fresh tomatoes, peeled, seeded and chopped

1 cup dry red wine

2 cups veal reduction

1/4 cup chopped green onions

1 recipe of wild pecan dressing, recipe follows

1 tablespoon finely chopped fresh parsley leaves

4 pieces of crusty french bread

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

1 tablespoon butter

1/4 cup chopped onions

1/4 cup chopped celery

salt

cayenne

1/2 cup pecan pieces

1 unpeeled granny smith apple, cored and chopped, (about 1 1/2 cups)

7 ounces wild rice

3 cups water

1/2 pound bacon, chopped crispy-fried and drained

2 tablespoons finely chopped fresh parsley leaves

Directions:

1. Preheat the grill. Season the quail with 1 tablespoon of the olive oil and 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 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
6. Wild Pecan Rice Dressing:
7. In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu.
8. Yield: 4 servings

By RecipeOfHealth.com