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Double Venison Chop, Quail, and Rabbit Sausage

"I discovered the advantages of serving a mixed game dinner quite by accident. For months I had been raving about the superior flavor of buffalo to same close friends, but on the day they were to come to dinner, my buffalo supplier was out of it. Not wanting to disappoint them, I bought some fresh quail and a double venison chop and thawed a piece of rabbit sausage form my freezer. As it turned out, sampling the three types of game at one sitting was a gustatory delight. And it was easy too, because all three took approximately the same amount of time to cook on the grill."

Ingredients

4 semiboneless quail, 4 to 6 ounces each

Coarse salt

4 sprigs fresh rosemary plus 1 heaping teaspoon chopped

¼ cup extra virgin Olive Oil

2 garlic cloves, minced

8-ounces double venison loin chop (bone-in)

1 tablespoon dried green peppercorns

1 pound rabbit sausage or other type of game sausage

Serves 4

Remove the necks from the birds, if necessary, and pat the birds dry with paper towels. Sprinkle each cavity with a pinch of salt and stuff with a sprig of fresh rosemary. Tuck the legs of the quail up next to the body with a toothpick or tie with string. Stir together the chopped rosemary, olive oil, and garlic in a shallow dish. Set aside 1 tablespoon of the oil mixture. Arrange the quail in the dish and thoroughly coat each bird with the seasoned oil. (A pastry brush works well for this.) Cover the dish with plastic wrap and set aside.

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Pat the chop dry with paper towels. Blend ½ teaspoon salt and the dried green peppercorns together in a shallow dish. Coarsely crush the peppercorns with the back of a spoon or by gently pressing down on them with a mallet. Rub the chop in the salt peppercorn mixture and set aside for 30 minutes.

Heat the grill or broiler. Brush each side of the venison chop and the quail with the reserved tablespoon of herbed olive oil. When the fire is hot, put the venison, quail, and sausage on the grill and grill for 8 to 10 minutes, or until the chop is browned on the outside and juicy pink on the inside. Turn all 3 after 4 minutes. Brush the quail with the oil while it cooks. It will be done when it is golden brown on the outside and the juices run a rosy color when a bird is poked with a fork. Cook the sausage until the outside is brown and the juices run a clear yellow.

Cut the game into 4 portions and serve.

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