Fit a heavy-bottomed pan like a Dutch oven with a deep-frying thermometer. Add peanut oil and heat to 350 degrees F.
Mix together flour, salt, pepper, garlic powder and onion powder in a shallow baking dish.
Pour the buttermilk in a separate bowl. Dredge the filet, the quail and the lamb in the flour. Remove from the flour, shaking off excess, and give the pieces a good swim in the buttermilk.
Take out of the buttermilk and dredge again in the flour. Add quail carefully to hot oil. Let fry for 2 minutes, then add the lamb and the filet mignon. Cook until all is golden brown and delicious, about 4 more minutes. Serve with the Bacon Serrano Gravy.
Bacon Serrano Gravy:
Cook bacon until crispy in a heavy bottomed saucepan. Remove bacon with a slotted spoon and reserve. If there isn't 1/4 cup bacon drippings in the pan, add oil to get to 1/4 cup. Heat oil over low heat, then add flour and cook, stirring quite often, to make a roux. (Don't answer the phone, don't start a new game on your phone. Watch the roux. It can burn quickly. Nobody likes burned roux.) Cook the roux until you have a color like milk chocolate; this can take awhile, at least 20 minutes. Add the reserved bacon and the serranos and cook for a couple of minutes more. Slowly whisk in the milk, beef stock and cream. Gently bring to a simmer, then cook, stirring occasionally, until thickened, about 15 minutes. Adjust seasoning if needed with salt, pepper and sugar. Set gravy aside and commence with the goodness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mac and Ernie's Roadside Eatery, Tarpley, TX