Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn't be easier to roast. And the flavor payoff is big--rich, succulent meat that is a dark-meat lover's delight.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

  • Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3 to 4 minutes per side. Transfer to a large plate.

  • Preheat oven to 350 degrees F.

  • When the rice is done, stir in pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10 to 15 minutes. Serve the quail with the pilaf.


Shopping tip: Semi-boneless quail have had all bones removed except the wing and lower leg bones, making them a great choice for quick sautéing or grilling. Find them in well-stocked supermarkets, specialty butchers or from

Nutrition Facts

666 calories; protein 31g 62% DV; carbohydrates 91.3g 29% DV; exchange other carbs 6; dietary fiber 7.2g 29% DV; sugars 26.2g; fat 21.2g 33% DV; saturated fat 4.8g 24% DV; cholesterol 73.1mg 24% DV; vitamin a iu 262.8IU 5% DV; vitamin c 10.6mg 18% DV; folate 40.2mcg 10% DV; calcium 52.9mg 5% DV; iron 5.5mg 31% DV; magnesium 133.9mg 48% DV; potassium 722.4mg 20% DV; sodium 1187.8mg 48% DV; thiamin 0.5mg 50% DV; added sugar 13g.