Episode 66: Ground Meats

Buffalo & Blue Cheese Burger
Apricot & Laurentian Foie Gras Stuffed Bob White Quail
Terrine of Rabbit Marinated in Whiskey with Crepes
Ground Lamb & Pine Nut Sausages

BUFFALO AND BLUE CHEESE BURGER
500 grams of lean ground buffalo (1 pound)
200 grams of Ciel de Charlevoix blue cheese, at room temperature (6 ½ ounces)
75 grams of dried candied cranberries (2 2/3 ounces)
10 grams of finely chopped onions (1 tablespoon)
10 grams of finely chopped garlic (1 tablespoon)
salt and pepper
30 milliliters of olive oil for cooking (2 tablespoons)
30 milliliters of butter for cooking (2 tablespoons)

Preparation time is 20 minutes.
Cooking time is 20 minutes.
Ease of preparation is moderate

In a large stainless steel bowl mix the ground buffalo, the dried cranberries, the onions and the garlic. Mix thoroughly. Season with salt and pepper. With the blue cheese, form four even-sized balls. Form four even-sized patties with the ground buffalo. Place the blue cheese ball in the middle of the meat patties. Wrap the meat around the cheese.

Put the oil and the butter in a hot sautéing pan. Slide the burgers in and cook on each side until brown. Put the burgers into the oven and cook. Or place unto a hot B.B.Q. grill and cook. The cheese should be melted and runny.

Place the burger on a grilled eight grain and nut bun, garnish with a cranberry chutney.

Yield: 4 servings.
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APRICOT AND LAURENTIAN FOIE GRAS STUFFED BOB WHITE QUAIL
250 milliliters of ground chicken (8 ounces)
200 grams of Laurentian foie gras, cut in 4 equal pieces (6 ½ ounces)
55 grams of dried apricot (2 ounces)
10 milliliters of thyme (1 tablespoon)
10 milliliters of chopped onions (1 tablespoon)
pepper and salt
4 de-boned Bob White quail
pepper and salt
30 milliliters water (2 tablespoons)

Preparation time is 45 minutes.
Cooking times is 15 to 25 minutes.
Ease of preparation is difficult
Preheat the oven to 375 degrees Fahrenheit

In a large stainless steel bowl mix the ground chicken, the chopped dried apricots, the onions and the thyme. Mix thoroughly. Season. Put aside.

Take the quails and season them well inside. Separate the stuffing into 4 equal parts. Place a piece of foie gras in the middle of the quail. Add the chicken stuffing to the inside of the quail. Close the quail and wrap in plastic wrap to form an oval ball. Tie the ends. Reserve.

Pour the water into a sautéing pan and add the quails. Put in the oven and cook for 15 to 25 minutes. Remove the plastic wrap to brown the birds.

Serve the quail with a squash mousseline and drizzle an Ice wine reduction over the top of them.

Yield: 4 servings.
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TERRINE OF RABBIT MARINATED IN WHISKY WITH CÈPES
500 grams of ground rabbit meat (1 pound)
250 grams of ground pork shoulder (8 ounces)
250 grams of ground chicken liver (8 ounces)
1 Vidalia onion finely chopped, sautéed in butter
10 grams of finely chopped garlic (2 cloves)
20 grams of chopped parsley (2 tablespoons)
10 grams of allspice (1 tablespoon)
5 eggs
100 grams of cooked cèpes mushrooms (3 ¼ ounces)
10 milliliters of Whisky (1 small tablespoon)
15 grams of salt (1 tablespoon)
5 grams of white pepper (1 teaspoon)
1 Bay leaf
pork caul fat for the terrine mould
Preparation time is 30 minutes
Cooking time is 1hour and 30 minutes
Preheat the oven to 350 degrees Fahrenheit
Ease of preparation is difficult

Put the ground meats in a large mixing bowl and add the onions, the garlic, the parsley, the allspice, the salt, the pepper and the whisky. Let the mixture sit in the refrigerator for three hours.

Once chilled, add the eggs to the rabbit mix. Lay the pork caul fat in the terrine mold. Fill the terrine mold half way then put a layer of the cooked cèpes mushrooms. Cover with more rabbit meat and finish by covering with the caul fat. Place the Bay leaf on the terrine. Put the lid on the mold.

Place the terrine in a hot bath in the oven. Cook for 1hour and 30 minutes, until a knife, plunged into the middle of the terrine, comes out clean. Refrigerate for four hours before serving.

Place a slice of the terrine on a plate and garnish with gerkins, pickles, sweet onions, Dijon mustard and toast.

Yield: 12 to 16 servings.
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GROUND LAMB AND PINE NUT SAUSAGES
500 grams of ground lamb (1 pound)
250 grams of ground pork (1 ounce)
50 grams of roasted pine nuts (1 ¾ ounces)
1 Vidalia onion finely chopped
10 grams of finely chopped garlic (2 cloves)
20 grams of chopped fresh mint or 10 grams of dried (1 tablespoon)
white pepper, salt
sausage casing
court bouillon for cooking

Preparation time is 30 minutes
Cooking time is 30 minutes
Ease of preparation is easy
Preheat oven to 350 degrees Fahrenheit

In a large mixing bowl put the ground meats, the onions, the garlic, the parsley, the pine nuts, the salt, the pepper and the mint.

Using a kitchen mixer with the sausage attachment, form the sausages. Let rest in the refrigerator for two hours before cooking.

Put the sausages in the hot court bouillon and cook at a slow simmer for about fifteen minutes. Take the casserole off the burner with the sausages still in it and let rest for another fifteen minutes.

Serve the lamb sausages with couscous and mint yoghurt.

Yield: 4 servings.
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec