Sometimes the intersection of your hunting and fishing endeavors makes the perfect culinary mix. Last winter we were out chasing Mountain Quail in the Sierra Nevada and took a down day to fish for Mackinaw Trout on Lake Tahoe. With a bounty of birds and fish, we knew we had something special.
Serves: 4 People
Ingredients
1. 4 Mountain Quail or Game Hens
2. 4 Mackinaw Trout or Salmon Fillets
3. Fresh Dill
4. Fresh Rosemary
5. Salt & Pepper
6. Bacon
7. Stuffing Mix
8. ½ Yellow Onion
9. ¼ Cup Salted, Grass-fed Butter
10. 1 Head Garlic
11. Lemon
12. Half & Half
13. Flour
Instructions
1. Clean and skin your mountain quail ensure you leave the birds whole. Stuff the birds with stuffing mix (your choice) and wrap the birds in bacon and place in a roasting pan.
2. Fillet Mackinaw Trout and vacuum seal with lemon, garlic, onion, dill & butter.
3. Place Mackinaw Trout in your Ivation Sous Vide machine and set the temperature to 130 degrees F for 2 hours.
4. Preheat oven to 450 degrees F and place quail in for 12-15 minutes depending on elevation. We live at 6,000ft so it takes a little longer than at sea-level.
5. In a saucepan create a roux for the dill sauce with equal parts butter and flour. Make sure to cook your roux for 3-5 minutes to ensure the best taste.
6. In a separate saucepan combine butter, garlic, and onion and Sautee for 5 minutes.
7. Combine roux, butter mixture, dill, lemon zest, salt, pepper in saucepan and heat on medium heat until mixture has combined into a smooth sauce.
8. Pull the Quail from the oven and let sit for 3-5 minutes.
9. Pull the Mackinaw trout from the Ivation Sous Vide machine
10. Plate dish with 1 quail and 1 fillet of mackinaw trout and serve!