Login to Save Like

Ingredients

• 8 semi-boneless quail, split down the back and back bone removed
• Essence
• 1/2 pound ground andouille sausage
• 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
• 1 tablespoon finely chopped fresh parsley leaves
• 4 pieces of crusty French bread
• 2 tablespoons olive oil

Description

Grilled Quail And Andouille Sausage Ragu

Emerils