Jul 14 2026
Restaurants›Restaurant 1858›Mixed Grill Recipe

Mixed Grill Recipe

Inspired by Restaurant 1858
Time1h
Serves4

A selection of bison, jumbo Texas quail, and venison sausage served with heritage corn Anson Mills grits and Broadmoor Farms pole beans.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grill Components

Method

Preparation and Cooking

  1. 1

    Prepare the Grill

    Preheat your grill to medium-high heat.

  2. 2

    Season the Meats

    Season the bison steaks, quail, and venison sausage with salt and black pepper.

  3. 3

    Grill the Meats

    Place the bison steaks on the grill and cook for 4-5 minutes per side for medium rare. Add the quail and sausage to the grill, cooking quail for about 3-4 minutes per side, and sausage until cooked through.

  4. 4

    Prepare the Grits

    In a saucepan, bring 4 cups of water to a boil. Stir in the heritage corn grits and salt. Reduce heat to low and simmer, stirring occasionally, until thickened (about 20-25 minutes). Stir in butter before serving.

  5. 5

    Cook the Beans

    In a separate pot, steam or boil the Broadmoor Farms pole beans until tender (about 5-7 minutes). Season with salt and pepper.

  6. 6

    Plate the Dish

    On a large platter, arrange the grilled bison, quail, and venison sausage alongside a generous serving of grits and pole beans.

More from Restaurant 1858