This recipe comes from Chef Paul Norton of Riverside Casino in Wetumpka. The recipe won 2nd place in the fowl division of the Tri-County AWF Wild Game Cook-Off. The Cook-Off was held at the Robert Trent Jones Golf Course in Prattville.
Ingredients:
4 quail (cleaned and boned)
1 lb shitake mushrooms – sliced
8 oz apple wood smoked bacon – diced
3 oz Priester’s pecan pieces
1 cup stone ground grits
4 cups water
1 Tbs butter
1 cup shredded cheddar cheese
12 oz root beer
4 oz brown sauce
¼ cup Priester’s praline pieces
Cooking spray
Preparation:
Sauté bacon to render the fat, as the bacon starts to brown add the mushrooms, and sauté until tender. Add pecans and let cool. Once cool, stuff the mixture in to the quail and set aside in the cooler.
Grits, follow the cooking instructions on the package, and at the end add the cheddar cheese.
Sauce, in a small sauce pan over medium high heat add the root beer and reduce by 2/3. Once reduced at the brown sauce and lower the heat to low and let simmer stirring occasionally.
Season the quail with salt and pepper and sprayed with cooking spray. Place on the grill and cook until done.
On a plate place a portion of grits, then the cooked quail on the grits, then a ladle of sauce over that and garnish with Priester’s Praline pieces.
Labels: entrees, pecan, quail, recipes
