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Home¦4 oz¦Quail Semi - Boneless

Full of nutrients, our Quail is lean, high in protein, and healthy for your family. Quail is commonly eaten with the bones, since they are easily chewed. Our Quail is semi-boneless for your convenience.

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Quail Semi - Boneless

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Quail with Ginger-Cranberry Pilaf

Total Time: 1 hour and 30 minutes

Prep Time: 10 minutes

Cook Time: 1 hour and 20 minutes

Servings: 4

Ingredients

2 tbsp extra-virgin olive oil, divided
1 large onion, chopped
2 tbsp minced fresh ginger
3/4 cup dried cranberries
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 1/2 cups long-grain brown rice
4 cups reduced-sodium chicken broth
8 semi-boneless quail,
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 cups chopped peeled pears, (about 2 medium)

Directions:

Heat 1 tablespoon oil in an ovenproof high-sided skillet over medium heat.
Add onion and ginger to the pan.
Cook about 3 minutes until softened, stirring often.
Stir in cranberries, sage, thyme, and rice.
Cook for 1 minute while stirring.
Pour in broth and bring to a boil.
Reduce to a simmer.
Cover and cook for 45 to 50 minutes until the rice is tender.
Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a skillet over medium heat.
Cook the quail 3 to 4 minutes per side until browned. The quail might need to be cooked in batches.
Transfer to a plate.
Preheat oven to 350 degrees F.
When rice is done, add pears, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the quail breast-side up on top of the rice.
Transfer pan to the oven.
Bake 10 to 15 minutes until liquid is absorbed and quail is cooked through.
Serve the quail with the pilaf.

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Master Chef Choice

Quail Semi - Boneless

Quail with Ginger-Cranberry Pilaf

Ingredients

Directions:

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