Texas Hill Country Mixed Grill Recipe
One venison chop and one chicken fried quail with a wild mushroom cognac demi-glace - Wild Mushroom Bread Pudding
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Ingredients
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Grill Ingredients
Cognac Demi-Glace Ingredients
Wild Mushroom Bread Pudding Ingredients
Method
Grilling Instructions
- 1
Prepare the Quail
Clean the quail and soak it in buttermilk for at least an hour. Remove and season with salt and pepper.
- 2
Grill the Venison
Season the venison chop with salt and pepper. Heat vegetable oil in a grill pan and cook the venison for about 3-4 minutes on each side for medium-rare.
- 3
Fry the Quail
In a separate pan, heat oil and fry the quail until golden brown and cooked through, about 4-5 minutes per side.
Cognac Demi-Glace Instructions
- 4
- 5
Deglaze with Cognac
Pour in cognac and allow it to reduce by half, scraping any bits from the bottom of the pan.
- 6
Add Stock and Simmer
Add beef stock and thyme, bring to a boil, then reduce heat and let it simmer until thickened, about 15-20 minutes.
Wild Mushroom Bread Pudding Instructions
- 7
Prepare the Bread Pudding Mixture
In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Add the bread cubes and mix well. Fold in sautéed wild mushrooms and parsley.
- 8
Bake the Bread Pudding
Transfer the mixture to a greased baking dish and sprinkle with Parmesan cheese. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until set.
