Quails, Pigeons and Rabbit Ragu over Polenta Recipe | Valentino Restaurant Group

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