1 ea. rattlesnake and rabbit sausage
1 slice (2 ozs.) Humboldt fog cheese
1/2 ozs. port wine reduction
2 ea. Crostini
Procedure:
- Slice cheese and place on plate, allowing to come to ambient temperature.
- Over mesquite fire, grill sausage until fully cooked and golden brown; remove from heat and let rest.
- Slice sausage and arrange around cheese; drizzle with port reduction, place crostinis and serve.
Submitted by Gilbert Moore, Executive Chef, Horseshoe Bay (Texas) Resort
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