What better place to serve up some of your hard-earned kills or catches than around the holiday dinner table? This year, we’ve asked our friend Tom Minchella, head chef at McKendrick’s Steakhouse in Dunwoody, Ga., what his favorite wild game recipes are for the holidays and here’s what he came up with. Chef Tom’s got everything from Balsamic Roast Quail with Chestnut Stuffing if you’re feeling fancy, or good ol’ fashioned venison chili for frigid winter nights.
Wow your holiday guests by trying out some of Chef Tom’s scrumptious wild game recipes this season!
- <h2>QUAIL</h2><b>Balsamic Roast Quail <br>with Sage Chestnut Stuffing</b><br> Serves 4<br><br> <b>Ingredients For the Stuffing</b><br><br> ½ pound fresh chestnuts<br> 2 tablespoons butter<br> 1 tablespoon chopped garlic<br> ½ cup chopped onion<br> 1/2cup chopped celery<br> 6 slices stale bread, broken into pieces<br> ½ cup chicken broth<br> ½ tablespoon chopped fresh sage<br> Salt and freshly ground pepper<br><br> <b>Directions</b><br><br> Preheat the oven to 350 degrees. With a sharp knife cut an “X” on the flat side of the chestnuts. Place the chestnuts on a cookie sheet and roast for 30-45 minutes or until the chestnut opens up. Cool the chestnuts and then peel and remove the skin. Chop the chestnuts and set aside. Heat the butter in a medium sauté pan. And the garlic, onions and celery and cook over medium heat for 2-3 minutes. Remove from the heat and with a spatula fold in the bread, chestnuts and chicken broth. Season the mixtures with the fresh sage, salt and black pepper. Set the mixture aside to cool.<br><br> <b>Ingredients For the Quail</b><br><br> 8 fresh quail<br> 2 tablespoons olive oil<br> ¼ cup Balsamic vinegar<br> Salt and pepper<br><br> <b>Directions</b><br><br> Preheat the oven to 425. Rinse the Quail under cold water and then pat dry. Rub the inside and outside with olive oil. Season the Quail inside and out with the salt and pepper. With a spoon fill each quail with the cool stuffing. With a 10 inch piece of butchers twine truss the quail the same way as a chicken. Brush the Quail with the Balsamic vinegar. Place the stuffed Quail on a roasting pan and roast for 10-15 minutes. Remove the roast quail and let rest for 10 minutes before serving.
What are your favorite holiday game recipes? Share them with us in the comments!