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.
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 dartagnan.com.
2 quail & 1 1/2 cups pilaf
666 calories; protein 31g; carbohydrates 91.3g; dietary fiber 7.2g; sugars 26.2g; fat 21.2g; saturated fat 4.8g; cholesterol 73.1mg; vitamin a iu 262.8IU; vitamin c 10.6mg; folate 40.2mcg; calcium 52.9mg; iron 5.5mg; magnesium 133.9mg; potassium 722.4mg; sodium 1187.8mg; thiamin 0.5mg; added sugar 13g.