8 semi-boneless quail, split down the back and back bone removed
Essence, recipe follows
1/2 pound ground andouille
2 tablespoons olive oil
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
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
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