Roberts County lies in the northeast part of the Texas panhandle, its 924 square miles of high, lonesome emptiness occupied by fewer than 1,000 hardy and independent souls. Some of the most extreme weather on the planet – tornadoes, drought, blizzards – can be found there.

It is also a place where the whims of man – mortal dreams writ both large and small – are often shattered upon the face of nature’s unyielding anvil. But there is one dream that, through sheer force of will, has not only refused to shatter but has grown into something unmatched in this world.

That dream is Mesa Vista Ranch, and the force of will that relentlessly forged it into existence belongs to T. Boone Pickens, who 42 years ago set out on what many through a Quixotic fool’s quest: to shape and mold this harsh, abused landscape into a quail-hunting paradise the likes of which had never before been seen, to dare bend unyielding nature itself into his own unique vision of perfection.

Some said it couldn’t be done. And then T. Boone Pickens went out and did it.

Author: Fred Minnick

Chef Lenny McNab
Kessler Canyon Guest Ranch

Filet of Elk
Ingredients
2 5-ounce center cut elk filet mignons
1 tablespoon garlic, minced
1 tablespoon chopped fresh thyme
1/2 tablespoon cracked black pepper
1 tablespoon vegetable oil
Directions
1. Crank up the grill as high as it will go.
2. Mix together the garlic, thyme, pepper and oil. Rub the filets thoroughly with the mixture. Let them sit out until the grill gets really hot.
3. Place filets on the grill, lightly salt and cook until just above rare. Remove from the grill and place in refrigerator until completely cooled.

Mushroom Duxell
Ingredients
1 pound button mushrooms
1/2 small white onion
1 tablespoon fresh garlic
1 tablespoon fresh thyme
1 cup heavy cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
Directions
1. Use a blender to finely chop the mushrooms, onions, garlic and thyme. Remove from the blender and put into a stockpot or small saucepan. Add the cream and a pinch of nutmeg.
2. Cook over medium-high heat until it begins to evaporate and starts to become very, very thick. Stir occasionally. Don’t let burn. Salt and pepper to taste.
3. When finished, place in refrigerator until completely cool.

Mallard Foie Gras
Ingredients
A few nice pieces of mallard duck foie gras
A little flour
Salt & Pepper
Vegetable Oil
Directions
1. Cut the foie gras about 3/4 inches thick and about as big as a good size money clip.
2. Salt and pepper each piece and coat with flour.
3. Put a pan on high heat and allow it to get hot. Add a touch of oil followed by the foie gras. Sautéing the foie gras should take only about 20 seconds per side. If left in the pan too long, it will render down to nothing but fat.
4. Remove the lightly browned pieces from the pan, place in refrigerator until completely cool.

To Assemble Filet of Elk En Croute
Ingredients
A sheet or two of frozen puff pastry (thawed)
Egg wash made from 2 eggs and 1 tablespoon of water
Grilled elk filets, cooled
1 recipe Mushroom Duxell, cooled
1 recipe Mallard Foie Gras, cooled
1. Take a good size (8-inch square) piece of thawed puff pastry and place it on your workstation. Lightly coat the pastry with egg wash.
2. Place one piece of cooled foie gras into the center of the pastry.
3. Place a couple spoonfuls of cooled Mushroom Duxell on top of the foie gras.
4. Place the cooled grilled filet on top of the Mushroom Duxell.
5. Wrap the pastry around the mixture tightly but gently making sure not to rip any hole in the pastry.
6. Place stuffed pastry on a greased sheet pan and brush with more egg wash. Lightly salt the top with kosher or sea salt.
7. Bake in a 375 degree oven for 15-20 minutes.
8. Remove from the oven and place onto plate of demi-glace and grilled asparagus. Dribble little drops of balsamic vinegar and truffle oil around the plate and serve.

Sculptor Kreg Harrison shapes still life from real life. In this image, a 10-by-12-foot stone wall served as a canvas on which Harrison scupted a covey rise with life-sized and individually modeled bobwhite quail for a private collection