SPATCHCOCKED QUAIL STUFFED WITH COUS COUS 6 Quails, deboned 3 cups apple wood 12 bamboo skewers soaked in water for 1 hour Marinade 1 cup white wine (250ml) The zest of two lemons 4 sprigs tarragon, chopped 2 teaspoon pepper (105ml)

In a large bowl whisk together white wine, lemon zest, tarragon and pepper.

Place the Quails in resealable plastic bags, pour ½ cup (125ml) of marinade over the Quails and place in the refrigerator. Reserve left over marinade. Refrigerate Quail for 1 hour.

Cous Cous
1 cup cous cous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (50ml)
salt and pepper to taste

Heat orange juice over medium heat until almost bubbling

Place cous cous in large bowl

Pour hot orange juice over cous cous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.

Allow to cool.

Place 1 cup (500ml) of wood chips in water and soak for one hour

Turn Quail over onto back and stuff with cous ocus.

Spatchock the quail by skwereing crosswise with 2 soaked skewers.

Preheat one side of barbeque to 230°F/110°C or medium low heat.

To build a smoke pouch, drain 1 cup (250ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat.

Place smoke pouch on heated side of the grill, close lid and wait for smoke.

Place quail on cool side of grill, close lid and smoke for 45 minutes over indirect heat @ 230/110
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GRILLED VENISON CHOPS 2 racks venison with 8 bones Rub ½ cup porcini 2 teaspoons 5 pepercorn mix 1 teaspoon sage 1 tablespoon salt Rub all over meat, Let marinade for 1-2 hours

Preheat one side of barbeque to medium high heat and the other side of barbeque to low.

Sear venisoin 2-3 minitneon each siod over the medium high heat to achieve a crust.

Move venison over to low side of barbecue and continue to cook for 10-12 minutes for medium rare.
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Yam Potato Tower 4 large yams sliced ½ inch thick on bias salt and pepper to taste 2 tablespoons olive oil Filling 1 cup crumbled goat cheese 3 tablespoons basil salt pepper to taste ½ cup toasted pecans crumbled The zest of one lemon

Drizzle yams with olive oil, salt, pepper.

Sear on medium high heat 1-2 minutes per side or untiul slightly softened.

To remove cool

Layer filling on one disk of yam and top with another yam disk. Layer more cheese and top with a third yam disk. Repeat until you have 6 yam towers.

Place towers on foil and place on preheated grill

Medium low 325F w lid closed for 4-5 minture or until fully warmed. whith your
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GRILLED BRUSSEL SPROUTS 2 pounds brussel sprouts 2 tablespoons olive oil salt pepper 2 cups port bamboo skewers Preheat barbeque to 375 flip after 2 minutes

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