Nicola Civetta's Quaglie Giardiniere (Quail Gardener's Style)

• 8 quail
• Coarse salt and freshly ground pepper to taste
• 1/2 cup extra virgin olive oil
• 1 carrot, chopped
• 1/2 pound fresh peas
• 1 zucchini, chopped
• 6 mushrooms, chopped
• 2 shallots, minced
• 4 tablespoons butter
• 1/2 cup dry red wine
• 1 cup beef broth
• 2 slices foie gras

1. Season the quail inside and out with salt and pepper and truss them.
2. In a large frying pan, lightly saute the birds in the oil until they are golden brown, turning them to be sure they are done on all sides.
3. Remove and keep warm.
4. Add the carrots and peas and cook for 5 to 10 minutes.
5. Add the zucchini and mushrooms and cook an additional five minutes.
6. In a separate pan saute the shallots in the butter.
7. Add the wine and the beef broth and reduce to a cup.
8. Add the vegetables and quail.
9. Simmer 10 minutes, uncovered.
10. Stir in the foie gras and mix well.

quail, salt, extra virgin olive oil, carrot, peas, zucchini, mushrooms, shallots, butter, red wine, beef broth, gras

Taken from cooking.nytimes.com/recipes/5925 (may not work)