GAME NIGHT
- Spatchcooked Quail Stuffed with Cous Cous
- Grilled Venison Chops
- Yam Potato Tower
- Grilled Brussel Sprouts
SPATCHCOCKED QUAIL STUFFED WITH COUS COUS 6 Quails, deboned Marinade |
In a large bowl whisk together white wine, lemon zest, tarragon and pepper.
Place the Quails in resealable plastic bags, pour ½ cup (125ml) of marinade over the Quails and place in the refrigerator. Reserve left over marinade. Refrigerate Quail for 1 hour.
Cous Cous
1 cup cous cous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (50ml)
salt and pepper to taste
Heat orange juice over medium heat until almost bubbling
Place cous cous in large bowl
Pour hot orange juice over cous cous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.
Allow to cool.
Place 1 cup (500ml) of wood chips in water and soak for one hour
Turn Quail over onto back and stuff with cous ocus.
Spatchock the quail by skwereing crosswise with 2 soaked skewers.
Preheat one side of barbeque to 230°F/110°C or medium low heat.
To build a smoke pouch, drain 1 cup (250ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat.
Place smoke pouch on heated side of the grill, close lid and wait for smoke.
Place quail on cool side of grill, close lid and smoke for 45 minutes over indirect heat @ 230/110
GRILLED VENISON CHOPS 2 racks venison with 8 bones Rub Rub all over meat, Let marinade for 1-2 hours |
Preheat one side of barbeque to medium high heat and the other side of barbeque to low.
Sear venisoin 2-3 minitneon each siod over the medium high heat to achieve a crust.
Move venison over to low side of barbecue and continue to cook for 10-12 minutes for medium rare.
Yam Potato Tower 4 large yams sliced ½ inch thick on bias Filling 1 cup crumbled goat cheese |
Drizzle yams with olive oil, salt, pepper.
Sear on medium high heat 1-2 minutes per side or untiul slightly softened.
To remove cool
Layer filling on one disk of yam and top with another yam disk. Layer more cheese and top with a third yam disk. Repeat until you have 6 yam towers.
Place towers on foil and place on preheated grill
Medium low 325F w lid closed for 4-5 minture or until fully warmed. whith your
2 pounds brussel sprouts
2 tablespoons olive oil
salt
pepper
2 cups port
bamboo skewers
Preheat barbeque to 375 flip after 2 minutes
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