Recipe: Quails, Pigeons and Rabbit Ragu over Polenta
Summary: A special recipe from the kitchen of Valentino
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
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.
Preparation time: 35 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: Italian
My rating 5 stars: ★★★★★ 1 review(s)
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