1 each quail
3 ounces of Italian bulk sausage
4 ounces of butter
10 ounces of purpose flour
sea salt and fresh cracked black pepper
1/2 jumbo oinions
1 each jumbo carrots
2 stalk of celery
1 each olive oil poached baby artichoke
1 each baby green zucchini
1 each baby carrots
1 glass of red burgundy wine
1 sliced of Italian bread
For the garlic cracker:
Roasted the garlic, then peeled and crushed fine add with the flour and mixed with the butter, seasoned with salt.
As the dough is form let rest in the refrigerator for half hour before using it.
Then rolled out 1/2 inch high and cut into regular 3 inch circles, baked over a sheet pan cover with parchment paper, until gold color, let dry out at room temperature. For the quail:
Boned out the quail and keep the bones on the side, live the bones only on the last part of the leg for easy stuffed and cooking.
Place the bones in half sheet pan with the vegetables already saute on the side to extract the flavor out, toast the bones in the oven until crispy, then De-glaze the pan with hot water and remove all of with the help of a large spatula,
put all in a sauce pan and start braising, add the spoon of tomato paste, add the glass the red wine and start simmering and reduce the liquid by half; strain the liquid into another pan and keep reduce slowly.
In the mean time put the bulk Italian sausage in a bowl with a sliced of Italian bread without the crust already soaked in milk,squeezing out as much liquid is possible then mix with the sausage, adding the fresh grated Parmesan cheese;
fill the quai with this mixture, seasoned with salt, pepper and slightly coated with extra virgin olive oil, roasted over a rack in the preheated oven at 300 degrees, for 15 to 20 minutes then take out and let rest for 3 minutes.
In the dinner plate place the red wine sauce at a mirror on the plate add in the center the garlic cracker, then arrange the roasted stuffed quail on the surface of the cracker and garnished with olive oil poached artichoke,
and last minute sauteed baby vegetables.
