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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
