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Home > Recipes > Course > Main Dish > Casseroles

Quails, Pigeons and Rabbit Ragu over Polenta

Course: Main Dish
Article Author: Valentino Restaurant
Preparation time: 00h:30min
Servings: 6
Calories: 563

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Main Ingredient:

Quails

Ingredients:

3 Quails (boned), cut in half

2 pigeons, boned and cut in 4 pieces

4 rabbit legs, cut in half

1/2 onion

1 carrot

2 celery sticks

1 teasp. fresh thyme

1 tsp. fresh sage

1 gl red wine

1 quart of brown stock

1 cup of chicken broth

1/4 lb of fresh Porcini or Shiitake mushrooms

4 oz of butter

12 ox of instant polenta (corn meal)

1/2 glass of olive oil

Salt & pepper

Cooking Instructions:

For Polenta: 1 1/2 aurt of water; let it boil. Add 2 teaspoons of butter, then Polenta. Stir with a wooden spoon of about 5 minutes. Add 4 oz of butter for extra flavor.

For Ragu: Chop onion, carrot, celery sticks into Julienne and place them in a deep frying pan with 1/2 glass of oil. Brown vegetables, then meat, until they begin coloring. Add 1 teaspoon of chopped thyme, sage, and slowly sprinkle red wine. Let it color some more, then pour bronw stock and chicken broth.

Let it simmer for about 20 minutes with covered lid, then add mushrooms and cook for 10 more minutes.

Finish with salt and pepper to taste.

Prepare Polenta in the last 5 minutes; as soon it is ready, place on each plate adding sample of all meats and sprinkle the sauce on top.

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