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February 26, 2021
You are here : Weddings  >  Wedding Menus  >  Featured: Savor the hunt - LAKE OCONEE LIVING

Photographs by Holly Brown

Savor the hunt

Andrew Featherstone, executive chef at Burge in Mansfield, is always on the hunt for new ways to introduce wild game into mainstream menus. Raised just outside of London, Featherstone brings more than 25 years of experience in the culinary field to the table, developing innovative dishes for members at Burge and consulting with some of Atlanta’s finest restaurants. He utilizes Burge’s on-site organic farm and extensive herb garden to bring the freshest ingredients into his kitchen. Here, he shares some of his top dishes designed to maximize the flavor profile of wild birds.

With Pickled Tomato Grits and Lemon Grass and Ginger Jus

Five Spice

  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp fennel seed, toasted and ground
  • 1 tsp ground star anise
  • 1 tsp Szechuan peppercorns,toasted & ground

Pickled Tomato Red Mule Grits

  • 2 cup half and half
  • 2 cup chicken stock
  • 1 cup Red Mule yellow grits
  • 1 cup Doux South Drunken Tomatoes
  • 1 cup Tillamook cheddar
  • 2 oz. butter

Bring chicken stock and half and half to boil and stir in Red Mule yellow grits. Turn down to simmer and add Doux South Drunken Tomatoes. Allow to simmer for approximately 20 minutes. Turn off heat and add Tillamook cheddar and butter. Salt and white pepper to taste.

Lemon Grass and Ginger Jus

  • 1 cup cream Sherry
  • 2 cup veal or duck stock
  • 1/2 cup pickled ginger
  • 1/4 cup chopped lemon grass
  • Pinch of Five Spice
  • 4 Magret de Canard duck breasts

Combine ingredients into a pot, reduce by 1/3 and strain. Using a sharp knife, score the fat side of the duck with a criss-cross pattern. Season opposite side with salt and pepper and the ground five spice. Heat pan to low/medium heat. Place duck fat side down until most of fat is rendered – approximately 10 minutes. Sear other side for 1 minute and place on baking sheet fat side down. Place in preheated oven at 400 degrees. Cook until internal temperature is 135 degrees – approximately 6-10 minutes. Let sit for a minimum of 10 minutes.

with Red Chile Glaze

Ponzu - (Marinade)

  • 1/2 cup orange juice
  • Zest and juice of 2 limes
  • 1/4 cup sesame oil
  • 1/4 cup pickled ginger with juice
  • Pinch crushed red pepper
  • 2 cups soy sauce
  • 10 slices of pepper bacon
  • 20 Quail breasts (skin on or off)
  • 10 long sprigs of rosemary - first 1-2 inches of leaves

Marinade quail in Ponzu for 1-3 hours. Cut bacon in half and push down with palm of hand to stretch out. Wrap marinated quail with bacon. Place quail with ends of bacon down on pan. Put pan in freezer until quail are frozen. Sear quail in hot pan while frozen. Once brown, skewer 2 quail onto a rosemary skewer. Place all on cookie sheet, cook in oven at 375 degrees for approximately 8 minutes.

Red Chile Glaze

  • 1 cup chili garlic sauce
  • 3 cups sugar
  • 1 quart rice wine vinegar
  • 3 cups apricot glaze
  • 1/2 bunch cilantro, stems tied
  • 1/3 cup grated ginger

In a heavy bottomed pot, combine sugar, rice wine vinegar, and apricot glaze. Stir together to create a creamy texture over medium heat. When sugar and glaze are dissolved, add the ginger and cilantro stems. Bring to a simmer, add the chili garlic sauce, and whisk. Allow to the cool, then remove cilantro stems.

With Green Lentils, Rice, Red Russian Kale and Roasted Squab Herb Jus

Green Lentils and Rice with Red Russian Kale

  • 6 oz. slab Benton bacon, half-inch diced
  • 1 cup caramelized onions (caramelize with little sugar and deglaze with cider vinegar)
  • 1 TBS chopped garlic
  • 5 cups chicken broth
  • 1/2 cup Salsa Lizano
  • 4 cup shredded Red Russian kale
  • 2 cup cooked white rice
  • 2 cup green lentils
  • 1 tsp cardamom
  • 2 tsp garam masala

Sear bacon in preheated pan. Add onions and garlic. Stir one minute and add green lentils. Cover with chicken broth, and simmer gently for approximately 20 minutes, adding broth if desired. Stir in kale, rice, cardamom, masala, and salsa lizano. Salt and pepper to taste.

Herb Squab Jus

  • Roasted squab bones
  • 3-4 large shallots
  • 4 garlic cloves
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 2 cups white wine
  • 2 bay leaves
  • 4-5 black peppercorns
  • 2 quarts chicken stock
  • 2 TBS finely-chopped herbs (parsley, rosemary, thyme)
  • 2 oz. butter
  • 6 squab breasts deboned

Heat a large pan with extra virgin olive oil, season squab with salt and pepper and sear till a golden brown. Cook skin side down until medium rare. Let sit for approximately 10 minutes.

Sweat shallots and garlic in a thick bottomed pan. Add bones, herbs, peppercorns and white wine. Reduce by half and add chicken stock. Reduce by half and strain. Whisk in 2 oz. butter and chopped herbs.