Sautéed Quail
Served in Fresh Salad Greens with Fresh Huckleberries

Game meats are underused in the kitchen, but they make a great meal that
will stand out in the eyes of your guests. This recipe is from Janie
Hibler's book 'Wild about Game'. In the original recipe is made with
venison, this one is done with quail.

The recipe calls for huckleberries, but other berries or fruits can be used,
such as currants, raspberries, blackberries or sweet cherries. Fresh
berries are preferred but if you can't find them, substitute dried or frozen
ones. Thaw the berries in a single layer on a paper towel for 20 minutes or
use dried sweet cherries.

4 ounces mesclun
4 semi-boneless quail
1 teaspoon coarse salt
Freshly ground pepper
1 teaspoon dried thyme, crushed, or 3 teaspoons chopped fresh
2 tablespoons oil
2 tablespoons extra virgin olive oil
1 shallot, coarsely chopped
1 tablespoon balsamic vinegar
½ cup fresh or frozen huckleberries, blueberries, currants raspberries or blackberries

Divide the greens between 2 dinner plates and set aside.

Wash the quail and pat dry with paper towels. Mix together the salt,
pepper, and thyme and rub it into the meat.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the
quail and brown on both sides, sautéing them for about 6 minutes a side,
then transfer to a plate and let rest while you make the sauce.

Return the skillet to the stovetop and heat the olive oil over medium heat.
Add the shallot and sauté until it starts to brown. Add the balsamic
vinegar and the berries and gently stir. When the berries are warm, pour
the dressing over the greens and toss.

Place the quail on top of the greens and serve.

Recipe by Janie Hibler
from the book "Wild About Game"