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.

    Leave a Comment

    Recipe Rating