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Quail with Ginger-Cranberry Pilaf

November/December 2008

Your rating: None Average: 4 (3 votes)

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.


Quail with Ginger-Cranberry Pilaf

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