Crispy Smoked Quail Salad

Ingredients

• 2 tablespoons bourbon 
• 8 servings bourbon dressing 
• 0.5 cup celery hearts thinly sliced
• 2 tablespoons hoisin sauce 
• 2 tablespoons honey 
• 8 servings pickled onion red
• 1 cup vegetable oil; peanut oil preferred 
• 2  pears ripe thinly sliced
• 0.3 teaspoon pepper freshly ground
• 8  quail 
• 2 cups rice flour 
• 8 cups gourmet salad greens 
• 0.5 teaspoon salt 
• 8 servings hickory chunks 
• 8 servings spiced pecans 
• 8 servings vegetable oil 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• paper towels
• ziploc bags
• dutch oven

Directions

1. Soak wood chunks in water 1 hour.
2. Combine peanut oil and next 3 ingredients in a heavy-duty zip-top plastic bag; add quail. Seal and chill 1 hour, turning occasionally.
3. Remove quail from marinade, discarding marinade.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5. Drain wood chunks and place on coals.
6. Place water pan in smoker; add water to depth of fill line.
7. Place quail on lower food rack; cover with smoker lid. Smoke 25 to 30 minutes.
8. Let stand 30 minutes.
9. Stir together flour and next 3 ingredients in a small bowl just until blended.
10. Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat oil to 37
11. Hold quails by legs, and dip into batter, coating thoroughly. Fry quail in batches in hot oil 2 to 3 minutes or until golden.
12. Drain on paper towels.
13. 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.
14. Serve with remaining dressing.