Grilled Bandera Quail with Dijon Collard Greens and Pear Bourbon Sauce

By Texaschef11

Ingredients

• Polenta
• 1 cup heavy cream
• 3 cups cold water
• 1 cup quick-cooking polenta
• 2 ounces pecan halves
• 2 ounces grated Parmesan
• 1 ounce chopped parsley
• salt to taste
• Boil cream and water together. Using a sturdy whisk, slowly whisk in polenta in a steady stream. Reduce heat to low and stir for about 6 to 7 minutes. Fold in remaining ingredients, season with salt and keep warm.
• Collard Greens
• 2 cloves garlic, sliced thin olive oil for sautéing
• 1 ounce chopped cooked bacon
• 1 cup collard greens, stems removed
• 2 ounces white wine
• 1 teaspoon Dijon mustard

Preparation

Step 1

Sauté garlic in a little olive oil over medium heat for about 30 seconds. Add bacon and greens, cook for 1 minute, add wine. Turn off the heat, add mustard, set aside.

Pear-Bourbon Sauce
1 shallot, finely diced
1 ounce olive oil
2 ounces quality bourbon
3 ounces chicken stock or low-sodium chicken broth
2 ounces apple cider vinegar
2 ounces honey
2 ounces molasses
1 pear, peeled and diced
1 tablespoon butter
salt to taste

Over medium heat sauté shallot with olive oil until soft, about 4 to 5 minutes, remove pan from heat and add bourbon and chicken stock. Replace pan over heat, add vinegar, honey, and molasses and reduce to a saucelike consistency. Finish sauce by whisking in diced pears and butter. Season with salt and keep warm.

Quail
4 semi-boneless quail from Diamond H Ranch, in Bandera
salt to taste
pepper to taste

Season quail with salt and pepper. Over a hot gas grill or mesquite fire, grill quail about 4 to 5 minutes on each side (for medium).

Assembly
Reheat greens, place polenta on two plates and top with the greens. Using a ladle or a spoon, pour the sauce around the polenta and place two quail on each plate. Garnish with more Parmesan. Serve immediately.