Another meal from my last camp out.
Started some wild rice blend dressing by browning strips of bacon on the fire.
removed the bacon and cooked onions, celery and seasonings in the drippings until tender.
added sausage and beef to the veggies, cooked til brown then added beef stock, the rice blend and seasonings. Let it hang out on the low heat side of the fire to simmer.
spatchcocked the quail, seasoned with salt and pepper.
browned the quail in a skillet with butter to get a little color.
mainly wanted the pan drippings for the sauce.. I let the quail finish cooking over the fire.
made a sauce with the drippings from a cookbook Brethren Phesant sent. (Thanks again Ken). the sauce had flour, beef stock, white wine, thyme and a bay leaf.
I grilled the venison backstrap steaks last. Wanted them to stay pink in the center.
Topped the wild rice dressing with crumbled bacon...
I loved the quail and the sauce..
The backstrap steak was pink and tender...
It was pretty tasty at the time.
Thanks for looking!
Started some wild rice blend dressing by browning strips of bacon on the fire.
removed the bacon and cooked onions, celery and seasonings in the drippings until tender.
added sausage and beef to the veggies, cooked til brown then added beef stock, the rice blend and seasonings. Let it hang out on the low heat side of the fire to simmer.
spatchcocked the quail, seasoned with salt and pepper.
browned the quail in a skillet with butter to get a little color.
mainly wanted the pan drippings for the sauce.. I let the quail finish cooking over the fire.
made a sauce with the drippings from a cookbook Brethren Phesant sent. (Thanks again Ken). the sauce had flour, beef stock, white wine, thyme and a bay leaf.
I grilled the venison backstrap steaks last. Wanted them to stay pink in the center.
Topped the wild rice dressing with crumbled bacon...
I loved the quail and the sauce..
The backstrap steak was pink and tender...
It was pretty tasty at the time.
Thanks for looking!
