Pan-fried Neren Fowl with fresh Arugula Salad

. . .She pan fried two Neren fowl, small local game birds that she’d fast grown a taste for. . .
“Can I help?” [her Uncle] asked.
“Arugula and broad-leaf parsley, if you have it,” she said. . . as she continued to spoon brown butter over the small birds. . .
– Finding Peace

 As Neren fowl do not exist in this world I’ve used quail in this recipe instead. They’re game birds of a similar size.


(This recipe uses Australian Standard Measurements)


  • 2 Quail (150g each)
  • 40g Unsalted Butter
  • 5 large Sage leaves
  • Salt and Pepper


  • 2 handfuls Arugula
  • 1 small handful Broad Leaf Parsley
  • 1 Tomatoe
  • 1/4 large Cucumber


  • 1 Tbsp. Sesame Oil
  • 1 tsp. Sesame Seeds
  • 1 tsp. Lemon Juice
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper



  1. Season quail with salt and pepper.
  2. Roughly chop sage.
  3. Melt butter over a medium heat, adding sage once liquefied.
  4. Once butter starts to sizzle add birds to pan.
  5. Spoon melted butter over birds, being sure to coat the breasts.
  6. Continuing to baste, turn the birds to fry each side, breast, and back until birds are golden brown.
  7. Once they’re caramelised and the skin has started to bubble remove from heat and check if done by piercing the breast with a skewer. If juices run clear set the birds aside to rest.

Salad and Dressing

  1. For the dressing simply mix all of the ingredients together.
  2. Dice tomato and cucumber.
  3. Roughly chop parsley.
  4. Add tomato, cucumber, and parsley to the arugula.
  5. Add dressing and toss.

Serving Suggestions

end productServes 2

Once rested plate the birds and salad. Drizzle browned butter from the pan over the birds and serve with a wedge of lemon.