Sauteed Quail Salad Recipes

PAN ROASTED PARTRIDGE WITH WINTER SALAD

Steps:

• Take the partridges out of the fridge and coat them with a sheen of oil. Salt them well inside and out and set aside to come to room temperature while you chop the vegetables for the salad.
• Heat the butter in a saute pan large enough to fit both partridges in it. Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. Continue cooking the partridges slowly by moving the birds to their sides, and, when they are almost done, upside down so the breasts get a little sear. You will want to spoon hot butter over the birds throughout this process (Here are detailed instructions for pan roasting partridges). A partridge or small grouse should take about 10 to 15 minutes, a quail around 10 minutes, a pheasant closer to 20 minutes. When the bird is ready -- you'll start to see the legs separate from the body a little -- set them breast side up on a cutting board to rest.
• Mix the salad while the birds are resting. Coat the salad with a little of the same oil you used to coat the birds, then salt it lightly. Toss in some lemon juice or white wine vinegar and grind black pepper over everything. Serve with good bread.

APPLE QUAIL

Steps:

• Mix flour salt and paprika; lightly flour quail pieces.
• Melt butter in heavy frying pan and brown quail.
• Push quail to one side of pan.
• Add onion and saute until tender (add 1 tablespoon more butter if needed to saute onion).
• Add parsley, thyme and apple juice.
• Stir to mix well and spoon juice over quail while bringing all to a boil.
• Reduce heat, cover and simmer until quail are tender (about 1 hour).
• Serve quail on a bed of rice with sauteed apples on the side.

GRILLED QUAIL SALAD

Steps:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

CAMEMBERT, BEET, ARTICHOKE SALAD

Steps:

• Preheat oven to 350 degrees. Remove wrapper and cut rind off the top of the Camembert. Place the cheese in box with the cover off. Place box on a baking sheet and bake for approximately 15 minutes, or until soft. Keep a close eye on it so it doesn't run all over the baking sheet,
• Pour 2 tbsp of oil into saute pan and saute artichokes until lightly browned on all sides. Add a squeeze of lemon and salt and pepper to taste before removing from the pan and assembling onto a serving dish.
• Slice the beets into bite sized pieces. Heat 2 tbsp olive oil in saute pan at medium-high heat. Saute beets with the balsamic vinegar and the Dijon mustard, allowing beets to warm through before spooning onto the platter with the artichokes. Reserve the balsamic & Dijon vinaigrette.
• Put the edamame into a bowl along with the juice of remaining lemon, torn basil and 1 tbsp of olive oil. Squash edamame with the back of a fork. Mix in the salad greens. Scatter greens over artichokes and beets.
• If using, fry quail eggs, sunny side up in nonstick frying pan coated with nonstick cooking spray.
• Remove the melted cheese in the box from the oven and spoon gooey cheese over top of salad. Place 1 fried quail egg on each salad.
• Drizzle salad with reserved balsamic/Dijon vinaigrette. Sprinkle with toasted pine nuts and add a few generous grinds of pepper.

EASTER SALAD WITH DEVILED QUAIL EGGS

Steps:

• Make your deviled quail eggs. Follow this simple deviled quail egg recipe, and store them in a sealed, refrigerated container until the salad is finished.
• Slice ½ apple into sticks. If you want to prevent them from browning, dip them in some fresh lemon juice immediately after slicing. Thinly slice 3 radishes and slice each piece in half. Slice 20 asparagus stalks in half. Use only the pieces with spears for the salad.
• Add 1 tbsp. olive oil to a sauté pan with asparagus spears. Sauté until gently seared. About 5-7 minutes. Season with salt and pepper.
• Use an apple peeler to shave about 1 oz. fresh parmesan into thin slices. Assemble salad, and place 2-3 deviled quail eggs on top.

SAUTEED QUAIL SALAD

Steps:

• To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
• Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
• Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
• Make sauce:
• Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
• Make quail:
• Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
• Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.

SAUTEED QUAIL BREAST WITH RAVIOLI AND CHANTERELLES

Steps:

• With a small sharp knife carefully remove the breast meat from the quail. Reserve the carcasses, including the legs and thighs, for use in making the essence of quail.
• Make the quail essence.
• Cook the ravioli by boiling them in two quarts of lightly salted water until just tender, about two minutes. Drain the ravioli and place them in the heated essence. Remove the leaves from the thyme, chop coarsely and add.
• Pat the quail breasts dry with paper towels, then season them lightly with salt pepper. Heat two tablespoons of butter in a 12-inch frying pan. When the butter is hot but not smoking place the breast in the pan, skin side down. Cook over high heat until the skin is crisp and golden (about a minute). Turn the meat and cook 10 seconds more. Remove from the pan immediately.
• In a separate pan saute the chanterelles in remaining butter for five minutes. Set aside.
• Place five ravioli and some sauce on a heated plate. Place two sauteed breasts on each mound of ravioli, garnish with chanterelles and thyme and serve.

GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING

Steps:

• For quail:
• Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
• For salad:
• Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
• Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
• Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.