Crispy Smoked Quail Salad with Bourbon Dressing

Marinade:

Ingredients
1 c.	peanut oil
2 T.	honey
2 T.	soy sauce or hoisin sauce
2 T.	bourbon

Combine marinade ingredients in a heavy-duty zip-top plastic bag; add quail. Seal and chill 1 for hour, turning occasionally. Remove quail from marinade, discard marinade.

Main Ingredients:

Ingredients
10	Quail breasts, de-boned
2 c.	rice flour
½ t.	salt
¼ t.	freshly ground pepper
1 ½ c.	water
2	ripe pears, thinly sliced
½ c.	celery hearts
10 c.	gourmet salad greens
Vegetable Oil
Hickory chunks soaked in water for 1 hour

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks and place on coals. Place water pan in smoker; add water to depth of fill line.

Place quail breasts on lower food rack; cover with smoker lid. Smoke 25 to 30 minutes. Let stand 30 minutes.

Stir together flour and next 3 ingredients in a small bowl just until blended.

Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat oil to 375°.

Dip quail breasts into batter, coating thoroughly. Fry quail in batches in hot oil 2 to 3 minutes or until golden. Drain on paper towels.

Toss greens with 1/4 cup Bourbon Dressing; place on individual serving plates. Top each with a quail; divide pear slices and remaining ingredients evenly among salads.

Serve with remaining dressing.

Bourbon Dressing (goes with Crispy Smoked Quail Salad)

Ingredients
2 c.	chicken broth
1 T.	sugar
2 T.	molasses
2 T.	cider vinegar
2 T.	walnut vinegar or cider vinegar
¼ c.	chopped shallots
1 c.	olive oil
½ t.	salt
½ t.	freshly ground pepper
1 to 2 T.	bourbon

Bring broth to a boil over high heat; boil about 20 minutes, until mixture is reduced to 1/2 cup. Place broth, sugar, and next 4 ingredients in a blender and blend until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Add salt, pepper, and bourbon.