Jul 14 2026
Restaurants›Y.O. Ranch Steakhouse›Wild Game Mixed Grill Recipe

Wild Game Mixed Grill Recipe

Inspired by Y.O. Ranch Steakhouse
Time1h
Serves4

Venison chop Au Poivre – Quail chicken fried with wild mushroom brandy sauce — Petite buffalo filet —Served with mashed potatoes and seasonal vegetables

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Ingredients

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Meat

Sauces and Seasonings

Sides

Method

Preparation of Meat

  1. 1

    Prepare the Venison Chop

    Season the venison chops with salt and crushed black peppercorns. Sear in a hot skillet with butter for 4-5 minutes on each side until medium-rare. Remove and let rest.

  2. 2

    Cook the Quail

    In the same skillet, add more butter if needed. Sear the quail on each side for about 3-4 minutes until golden brown. Remove and keep warm.

  3. 3

    Prepare the Buffalo Filet

    Season the buffalo filet with salt and pepper. Sear in the skillet for about 5-6 minutes on each side for medium-rare. Remove and let rest.

Sauce Preparation

  1. 4

    Make the Wild Mushroom Brandy Sauce

    In the same skillet, add wild mushrooms and sauté until tender. Deglaze the pan with brandy, scraping up any browned bits. Reduce by half and add butter to finish the sauce. Season with salt to taste.

Prepare Sides

  1. 5

    Mashed Potatoes

    Boil peeled potatoes until tender. Drain and mash with butter, salt, and a splash of cream until smooth.

  2. 6

    Seasonal Vegetables

    Blanch seasonal vegetables in boiling water for 2-3 minutes until bright in color and tender-crisp. Drain and toss with a little butter and salt.

Plating

  1. 7

    Serve the Dish

    On a plate, serve the venison chop, quail, and buffalo filet alongside a generous scoop of mashed potatoes and seasonal vegetables. Drizzle the wild mushroom brandy sauce over the meat.

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