For more than 40 years, Rainbow Lodge has been Houston’s premier restaurant for wild game and seafood, and has one of the most beautiful and unique settings in the city. The Lodge is housed in an original, cozy 114-year-old log cabin on an acre of lush grounds along White Oak Bayou with dynamic views, a citrus grove, two kitchen gardens, and a variety of garden decks and patios. The rock-lined creek that runs through the acre of landscaped property is a wonderful backdrop for window-side tables or al fresco dining on the decks and terraces, and is the setting of many memorable, proposals, family celebrations and weddings.
Diners will find a variety of wild game on the menu, including Elk, Bison, Venison, Pheasant, Antelope, Duck and Quail. But they don’t stop at game! Seafood and steaks play a big part in the Lodge’s menu presentation. Highlights include, Cowboy Beef Ribeye, Filet of Beef, Jumbo Lump Crab, Snapper, Trout, Lobster and, of course, Gulf Shrimp. Fresh-picked items from the kitchen gardens and their small citrus orchard help complete the menu which is inspired by our seasonal harvest, local ranches and growers.
Ingredients
Quail
- 1 1/2 cups buttermilk
- 8 semi-boneless Texas quail
- salt and ground black pepper
- 2 cups flour
- 1 tsp seasoned salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 2 cups peanut oil
- 1/2 bunch green onion, chopped
Bourbon Bacon Gravy
- 4 slices peppered bacon, diced
- 1/4 cup minced shallots
- 2 tbsp flour
- 1/4 cup bourbon whiskey
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp chopped green onions
- salt & pepper
Directions
Quail
Pour buttermilk into a bowl. Cut quail into quarters and season with salt and pepper. Put quail in the buttermilk and marinate at least 1 hour (up to 4 hours). In a shallow bowl, combine flour, salt, pepper and paprika. Heat peanut oil in a large heavy skillet over medium high heat to 360 degrees. Remove quail from buttermilk and dredge in shallow bowl containing flour mixture, making sure to completely coat. Return quail to buttermilk, and dredge again in the flour mixture. Cook quail in batches in the hot oil about 4 to 5 minutes per side until golden brown. Remove and drain on paper towels and keep warm.
Bourbon Gravy
Brown bacon in a heavy skillet (preferably cast iron) until it starts to crisp, about 5 minutes. Stir in shallots and flour until well blended and cook over medium heat for 3 to 4 minutes or until flour is bubbling and golden brown. Carefully add Bourbon, as the alcohol can flame up, then whisk in chicken stock and reduce by half. Add cream and simmer until thick and smooth. Whisk in butter and season with salt and pepper. Garnish with chopped green onions
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