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Herb Roasted Quail with Wild Rice

An elegant yet cozy dish of herb roasted quail paired with wild rice pilaf, perfect for special occasions or comforting family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 440
Ingredients Method Notes

Ingredients
  

For the Quail
  • 8 whole semi-boneless quail Fresh and plump quail are recommended.
  • 2 tbsp olive oil Can be substituted with duck fat or avocado oil.
  • 2 tbsp unsalted butter, melted Margarine or extra olive oil can be used if needed.
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped Can substitute with sage, oregano, or poultry blend.
  • 1 tbsp fresh thyme leaves Same substitutions as rosemary apply.
  • 1 tsp fine sea salt
  • 0.5 tsp freshly ground black pepper
For the Wild Rice Pilaf
  • 1 cup wild rice, rinsed Takes longer than white rice to cook.
  • 2.5 cups low-sodium chicken broth Can be replaced with turkey or vegetable broth.
  • 2 tbsp unsalted butter Can substitute with margarine.
  • 1 small shallot, finely diced
  • 0.5 cup dried cherries or dried cranberries Raisins or chopped dried apricots can be used instead.
  • 0.5 cup pecans, toasted and chopped Can swap with walnuts, almonds, or pistachios.
  • 2 tbsp fresh parsley, chopped
  • 0.25 tsp fine sea salt, plus more to taste

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Pat the quail dry with paper towels, inside and out.
Mixing and Seasoning
  1. In a small bowl, mix together olive oil, melted butter, garlic, rosemary, thyme, salt, and pepper.
  2. Rub this mixture all over the quail.
Roasting
  1. Tie the legs of each quail with kitchen twine and place them breast-side up on a baking sheet.
  2. Roast for 20-25 minutes, checking for an internal temperature of 165°F.
Cooking the Wild Rice
  1. Combine wild rice and chicken broth in a saucepan. Bring to a boil, then simmer for 40-45 minutes until tender.
Finishing the Pilaf
  1. Drain excess liquid from the rice if necessary. Melt butter in a skillet and add shallot, cooking until softened.
  2. Add the cooked wild rice, dried cherries or cranberries, and pecans, stirring to combine.
Serving
  1. Stir in parsley and salt, then let quail rest for 5 minutes.
  2. Serve wild rice pilaf on a platter or plates with quail on top.

Notes

Store leftovers in airtight containers for up to 3 days. Wild rice pilaf can be frozen for 2 months. Reheat quail in the oven or wild rice on stovetop/microwave.