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
- 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
- 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.
- 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.