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Pecan Crusted Quail w/Molasses Vinaigrette Recipe

From “The Boathouse – Tales and Recipes from a Southern Kitchen”

4 quail, semi boneless

The Crust:
1/2 c flour
1/2 c pecans
Salt and pepper
1 egg
1/2 c buttermilk
2 c vegetable or peanut oil for frying

Combine the flour and pecans in a food process and mix until fine. Season quail with salt and fresh-ground black pepper and set aside. Combine the egg with the buttermilk and immerse the quail, one at a time in the mixture. Drain quail and coat with pecan crumbs.

Heat oil to 350 degrees. Fry the quail in the hot oil until golden brown and cripsy, about 5 to 7 minutes. Remove from oil and drain on a paper-towel lined plate.

The Vinaigrette:
2 tbs sherry vinegar
1 tbs Black Strap or sorghum molasses
Salt and pepper
1/2 c olive oil
2 bunches watercress or arugula

For the vinaigrette, whisk together the sherry vinegar with the molasses, salt, pepper, and olive oil.

Lay the crispy quail over the arugula and drizzle with the vinaigrette.

Submitted by The Romero Family (Baby Kay’s), www.rosieonthehouse.com




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