Quail Civet Recipe | Saveur

Name: Quail Civet Recipe | Saveur
Ingredients: 8 whole quail (3¼ lb), gutted and cleaned; Kosher salt and freshly ground black pepper; ¼ cups olive oil; 15 peeled garlic cloves (⅓ cup); 4 medium carrots, peeled and cut into 1-in. pieces (2 cups); 2 medium celery stalks, coarsely chopped (¾ cup); 2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups); 2 medium yellow onions, coarsely chopped (2¾ cups); 8 medium tomatoes, cored and coarsely chopped (3¼ cup); 1 tbsp. pimentón; ¼ tsp. cayenne pepper; 2 cups semi-sweet sherry (such as cream or sweet oloroso); One 750-mL bottle fruity red wine (such as garnacha); 2 oz. bittersweet chocolate, coarsely chopped (¼ cup); ⅓ cups finely chopped parsley

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In the Catalan Pyrenees, wild game is frequently cooked into hearty, wine-based stews known as civets. In his quail civet recipe, contributor Benjamin Kemper enriches the deep sauce with a few ounces...

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Ingredients

8 whole quail (3¼ lb), gutted and cleaned
Kosher salt and freshly ground black pepper
¼ cups olive oil
15 peeled garlic cloves (⅓ cup)
4 medium carrots, peeled and cut into 1-in. pieces (2 cups)
2 medium celery stalks, coarsely chopped (¾ cup)
2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
2 medium yellow onions, coarsely chopped (2¾ cups)
8 medium tomatoes, cored and coarsely chopped (3¼ cup)
1 tbsp. pimentón
¼ tsp. cayenne pepper
2 cups semi-sweet sherry (such as cream or sweet oloroso)
One 750-mL bottle fruity red wine (such as garnacha)
2 oz. bittersweet chocolate, coarsely chopped (¼ cup)
⅓ cups finely chopped parsley