Pan-Fried Quail and Nectarine Salad
From The Sporting Chef’s Favorite Wild Game Recipes cookbook. This recipe calls for quail, but any upland game bird will work nicely. Grill it outside and it will make a great appetizer to your summer feasts.
Pan-Fried Quail and Nectarine Salad
Ingredients
- 6 quail skin intact and cut in half
- 1/4 cup dry sherry
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil flakes
- 1/2 teaspoon paprika
- 3/4 cup vegetable oil
- 4 handfuls mixed greens
- 1 cup dry roasted and salted peanuts
- 1/4 cup medium red onion finely diced
- 1 1/2 cups celery diced
- 2 ripe but firm nectarines, cut into wedges
Dressing
- 1 egg white
- 1/4 cup rice vinegar
- 1/4 cup peach preserves
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- 1 lemon juice only
- 1/4 cup olive oil
- 1/4 cup sour cream
- salt and pepper to taste
Place all ingredients except olive oil, salt and pepper in a blender or food processor and blend until smooth. While blending, add oil in a thin stream until emulsified. Season with salt and pepper.
Instructions
- Soak quail in sherry for 20 minutes, turning often. In a plastic bag, combine flour and next 5 ingredients. Place quail in bag and toss to coat. Heat oil in a large skillet over medium-high heat. Brown quail halves evenly on both sides, about 2 – 3 minutes per side. Remove quail and drain on paper towels.
- In a large bowl, toss mixed greens with remaining ingredients and about one-half of the dressing. Mound mixture on plates. Arrange three quail halves on each salad and drizzle dressing over quail.