Executive Chef Sean Merchant has created this recipe for The Covey's Wild Game Chili Rellenos. Topped with smoked Gouda béchamel, served over cheddar cheese grits and a sautéed pepper medley, these aren't your typical Tex-Mex chilis. The buffalo, venison and elk meat stuffing gives them a gamey, unique taste. Re-create in your own kitchen and enjoy!
Rellenos Stuffing
1 lb buffalo flank
1 lb venison rump
1 lb elk rump
6 oz shredded fontina
6 poblano peppers
1 cup diced onion
1/8 cup minced garlic
Salt and black pepper to taste
Rellenos Breading
6 egg yolks
6 egg whites
2 cups flour
Braise buffalo flank, venison rump, and elk rump in liquid consisting of 1qt. water, ½ cup chili powder, ½ cup granulated garlic, ¼ cup salt for 1.5 hours in oven at 350. While meat is braising, roast poblano peppers over open flame until charred. Once charred, cover and let sit for 10 minutes, then peel off charred skin and slit from top to bottom. When meat is tender, pull meat and add all seasonings, onion, garlic, and shredded fontina. Thoroughly mix by hand until all ingredients are incorporated. Stuff poblano peppers with mix. In bowl, beat egg whites to stiff peaks. In separate bowl, whisk egg yolks until pale yellow. Fold egg yolks into egg whites. Dust stuffed poblanos with flour, then dip into egg mixture. Pan or deep fry at 350 until golden brown.
Smoked Gouda Béchamel
½ cup onion
¼ cup garlic
1 qt heavy cream
1 tbsp olive oil
4 oz butter, unsalted
4 oz flour
6 oz smoked Gouda
Salt and white pepper to taste
Sauté onion and garlic in oil, then add heavy cream and bring to a simmer. In separate pan, make a blond roux with butter and flour. Add cream to roux, then whisk in smoked Gouda. Season to taste.
The Covey
3010 South Hulen Street
Fort Worth, Texas 76109
817-731-7933
