Quail with Ginger-Cranberry Pilaf
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.
3 1/2 starch, 2 fruit, 3 medium-fat meat, 1 1/2 fat