Game & Fish Dish
BLUE CHEESE STUFFED PHEASANT
IN ALE BATTER
•
oil
oil•1 pound sweet Italian sausage
1 pound sweet Italian sausage•¼ cup plus 2 tablespoons crumbled blue cheese or gorgonzola cheese
¼ cup plus 2 tablespoons crumbled blue cheese or gorgonzola cheese•1 teaspoon dried sage, crushed
1 teaspoon dried sage, crushed•¾ teaspoon salt
¾ teaspoon salt•2 cups all purpose flour
2 cups all purpose flour•½ teaspoon black pepper
½ teaspoon black pepper•8 pheasant, dressed
8 pheasant, dressed•2 teaspoons baking powder
2 teaspoons baking powder•1½ teaspoons
1½ teaspoons•1 12 ounce bottle ice cold beer
1 12 ounce bottle ice cold beer•Cajun Injector Cajun Shake Original Seasoning
Cajun Injector Cajun Shake Original Seasoning•wooden toothpick
wooden toothpickPreheat oil to 350 degrees. Remove sausage from casing. Brown sausage in a skillet over medium heat, stirring to crumble meat. Remove from heat and cool 10 minutes. Add blue cheese, sage, salt, and pepper; mix well. Rinse Quail well with cold water; pat dry with paper towels. Sprinkle with Cajun Shake. Divide stuffing into 8 portions. Stuff each portion into cavity of each Quail; secure cavity with wooden toothpicks. Combine flour, baking powder, and salt; stir well with a whisk. Add beer; stir well until smooth. Dip each Quail into batter, coating all sides well. Fry 2 or 3 Quail at a time for 6 to 8 minutes or until golden, turning several times. Remove from heat and drain on paper towels. Glaze meat with Sweet Creole Mustard Cream (recipe below). This recipe can also be used for Quail, Dove, Chucker or Chicken.
•Sweet Creole Mustard Cream
Sweet Creole Mustard Cream•4 cups heavy cream
4 cups heavy cream•2/3 cup Creole mustard
2/3 cup Creole mustard•¼ cup honey
¼ cup honeyBring cream to a boil over high heat. Reduce heat to medium-low heat and simmer, uncovered, for 35 to 60 minutes or until mixture is reduced to 1 cup, stirring often. Remove from heat. Add mustard and honey; stir until smooth. Makes about 1¾ cups.
