Roasted Quail Stuffed With A Mushroom And Andouille Duxelle Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup minced shallots

2 1/2 tablespoons paprika

1/4 cup chopped onions

1/2 cup Port

3 cups chopped assorted fresh mushrooms, such as shiitakes, chanterelles, black trumpets, or lobster mushrooms

Salt and freshly ground black pepper

1 tablespoon dried thyme

2 tablespoons olive oil

1 cup Port

1 tablespoon minced garlic

1 teaspoon sugar

1 tablespoon dried oregano

3 cups beef or brown chicken stock

1 tablespoon cayenne pepper

8 quail, cleaned and boned (leaving only the leg bones in)

4 ounces diced andouille sausage

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1 recipe of Port Sauce, recipe follows

1 teaspoon olive oil

2 tablespoons salt

1 tablespoon onion powder

3/4 cup bread crumbs

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