Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze

(Serves 4)

4 Quail, semi-boneless (4 oz. each)
4 Tbsp. goat cheese (1 oz. per serving)
Jerk seasoning (recipe below)
Pomegranate reduction (recipe below)
Basmati wild rice pilaf (recipe below)


  1. Stuff quail with 1 oz. goat cheese.
  2. Dredge stuffed quail in jerk seasoning.
  3. Bake at 350 degrees for 20 minutes or until done.
  4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
  5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning Ingredients:
1 Tbsp. onion powder
1 ½ tsp. dried thyme
1 ½ tsp. ground allspice
2 tsp. salt
3 tsp. fructose (can substitute sugar)
1 tsp. black pepper
1 tsp. cayenne pepper
1 ½ tsp. granulated garlic
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon Seasoning

Seasoning Directions:

  1. Mix all ingredients well.

Pomegranate Reduction Ingredients:
1 cup pomegranate juice
1 Tbsp. agave syrup

Reduction Directions:

  1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
  2. Add agave syrup and stir.

Basmati Wild Rice Pilaf Ingredients
1 Tbsp. pure olive oil
2 Tbsp. diced yellow onions
2 Tbsp. diced carrots
2 Tbsp. diced celery
1 cup basmati white rice
1 tsp. tarragon
½ tsp. allspice
½ tsp. salt
1/8 tsp. black pepper, fresh ground
2 cups chicken stock
¼ cup cooked wild rice

Rice Directions:

  1. Bring pure olive oil to smoke point.
  2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
  3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
  4. Stir in tarragon, allspice, salt and pepper.
  5. Add chicken stock.
  6. Bring to a boil. Reduce to simmer, cover and cook until done.
  7. Mix in cooked wild rice.

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