Quail:
10- 4oz. semi-boneless quail
4 c. Merlot wine
1/2 c. Steen's syrup
3 Tbs. All purpose seasoning
Marinate quail in wine, syrup, and all purpose seasoning for 24 hours. Remove from marinade and set aside.
Venison Tenderloin:
4--1 lb. venison tenderloins
1 c. soy sauce
5 c. pineapple juice
2 tsp. All purpose seasoning
Marinate tenderloins in soy sauce, pineapple juice and all purpose seasoning for 24 hours. Remove from marinade and grill over mesquite wood until medium rare. Cool for 20 minutes and cut into 4 oz. portions.
Quail Assembly:
Stuff venison tenderloins into quail body. Grill over mesquite wood until medium rare. Remove and bake at 375 degrees for four minutes.
Brown Butter Pear Sauce:
3 sweet peas
2 qt. water
1 qt. granulated sugar
1 Tbs. cinnamon
Cut and core pears. Poach pears in water, sugar, and cinnamon for 10 minutes. Remove pears and cool. Reserve pear stock for later use.
Blonde Roux:
3 oz. Flour
3 oz. Butter
On medium-low heat, cook butter until golden brown and set aside. Bring chicken stock to a boil. Reduce to a simmer and add wine, Tobasco, garlic, and pear stock. Let simmer for five minutes. Add bronzed butt . |
