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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

Description

Food Network