Quail with Ginger-Cranberry Pilaf
From EatingWell: November/December 2008
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.