Wild Texas game is in big demand right now on many steakhouse menus. Sysco Executive Chef Don Carr shows us the steps to his local mixed grill plate, complete with Texas raised quail, wild boar and chicken fried rabbit loin.
The finished product is jazzed up with an easy ancho demi-glace and served with a sweet potato hash and baby zucchini. A meat lover’s paradise!
For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
Leave a Reply