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Ingredients
- 8 x Semi-boneless quail split down back, and backbone removed
- 2 Tbsp. Extra virgin olive oil Bayou Blast see * Note
- 1/2 lb Grnd andouille sausage
- 1 1/2 c. Minced onions
- 1 c. Minced green bell peppers
- 1 Tbsp. Minced garlic
- 2 c. Fresh tomatoes peeled, seeded, and minced
- 1 c. Dry red wine
- 2 c. Veal reduction
- 1/4 c. Minced green onions
- 1 x recipe Wild Pecan Rice Dressing see * Note
- 1 Tbsp. Finely-minced fresh parsley leaves
- 4 piece Crusty French bread
Directions
- Preheat the grill.
- Season the quail with 1 Tbsp. of the extra virgin olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 min on each side. Remove from the grill and set aside.
- In a large skillet, over medium-high heat, add in the remaining 1 Tbsp. of extra virgin olive oil. When the oil is warm, add in the sausage and render for 3 min. Add in the onions and peppers. Season with salt and pepper. Continue to cook for 3 min. 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 min. Add in the wine and bring the mix to a boil. Boil for 2 min. Add in the veal reduction and bring the mix back to a boil. Reduce the heat to medium-low, add in the quail, cover and simmer for 10 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 162 | 56% |
| Total Fat 18.03g | 23% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 425mg | 18% |
| Potassium 540mg | 15% |
| Total Carbs 12.13g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.34g | 4% |
| Protein 9.83g | 16% |
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