Hill Country Mixed Grill
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Hill Country Mixed Grill

By November 10, 2015

In all mixed grills, the diversity of ingredients leads to a long list, and this one using Texas game is no exception. The different sauces are perfectly matched to the foods they nap. Most of the work can be done up to 2 days in advance. Do not stuff the quail until ready to cook. Reheat all sauces slowly.

Ingredients

Instructions

Begin one day before serving by trimming the meats and making the stock needed for the sauces. Bone the pheasant breasts and set aside, reserving the bones for the stock. Chop the carcass and hindquarters. Remove the breastbones from the quail by pulling them out with your fingers. Reserve the quail and chop the bones. Remove all fat, silver skin, and gristle from the other meats. Carve the meat into serving slices and set aside.

To make the stock: Preheat the oven to 450 F. Place all the bones, trimmings, and stock vegetables and herbs in a roasting pan and roast for 1-1/2 hours, stirring occasionally. Deglaze the pan with the wine, then pour the contents from the roasting pan into a very large stockpot. Add the water and bring to a boil. Simmer for 8 to 10 hours to reduce. Strain the stock into a bowl and refrigerate. Discard the fat layer that rises to the surface and congeals. Return to a saucepan and simmer for another 4 to 5 hours.

To make the stuffing: Heat the butter in a saute pan or skillet over medium-high heat. Add the celery and shallots and saute for 2 minutes. Add the chopped livers and saute for 2 minutes, until they are firm but still rare. Deglaze the pan with the red wine, simmering briefly to cook off the alcohol, then remove from the heat. Add the corn bread crumbs and basil, and season with salt and pepper to taste.

Stuff the quail, securing them closed with toothpicks. Set aside in the refrigerator until ready to cook.

To make the mushroom sauce: Saute the mushrooms and shallots in butter for 5 minutes over medium heat. Add the red wine, stock, and cream, and reduce until the mixture has a syrupy consistency and coats the back of a spoon. Season with salt and pepper and set aside. Keep warm.

To make the lingonberry sauce: Place the stock, wine, shallots, and lingonberries in a saucepan and simmer until reduced by half. Season with salt and pepper. Set aside; keep warm.

To make the juniper berry sauce: Crush the juniper berries and place them in a saucepan with all the ingredients except the basil, salt, and pepper. Cook over low heat to reduce by half, then strain out the berries, add the basil, and adjust the seasoning. Set aside; keep warm.

To finish the dish: Take the quail out of the refrigerator and let stand for 15 minutes to warm. Preheat the oven to 450 F. Salt and pepper the quail and brush with melted butter. Place the quail in the preheated oven for 15 to 20 minutes. Salt and pepper the pheasant breasts and saute on high heat in 1 tablespoon of the butter on the skin side for 2 minutes. Wrap the pheasant breasts with bacon and place in the oven with the quail for 12 minutes.

Season the rabbit with salt and pepper and saute for 7 minutes in a few tablespoons of the butter, turning occasionally, until browned and cooked through.

Heat the remaining butter in a saute pan or skillet over high heat. Season the venison and boar with salt and pepper and saute for just 10 seconds per side.

To serve: Cut the quail in half and arrange the meats on a plate with the lingonberry sauce over the pheasant and rabbit, the juniper berry sauce on the quail, and the mushroom sauce on the venison and boar. Serve with Jalapeno Spaetzle and vegetables sauteed in butter.

Jalapeno Spaetzle

Place the jalapenos and the water in a small saucepan and bring to a boil over medium heat. Simmer, uncovered, for 10 minutes. Drain. When cool enough to handle, remove the stems from the chilies and puree them in a blender or food processor. Force the puree through a sieve and set aside.

Place the flour and six of the eggs in the bowl of a mixer and beat to combine well. Add the remaining eggs, 2 to 4 tablespoons of the jalapeno puree (to taste), and the seasonings. Beat the mixture for 7 to 10 minutes, or until enough air is incorporated that air pockets begin to appear.

Bring a large amount of salted water to a boil. Using a potato ricer or a grater placed over the pot, rub the dough through the ricer or grater into the water. Boil for 2 minutes, then remove with a slotted spoon and place in ice water briefly to cool. Drain, pat dry on paper towels, and saute in the butter to warm before serving.

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