Pineapple Baked Quail

Name: Pineapple Baked Quail
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 8 whole quail, skin on; 1 (20 ounce) can sliced pineapple, drained,juice reserved; 2 teaspoons Worcestershire sauce; 2 teaspoons dijon-style mustard; 1 teaspoon dried rosemary leaves; 1 tablespoon cornstarch; 1 small lemon, thinly sliced; salt and pepper

Submitted by Iowahorse

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Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 4

ingredients

8 whole quail, skin on
1 (20 ounce) can sliced pineapple, drained,juice reserved
2 teaspoons Worcestershire sauce
2 teaspoons dijon-style mustard
1 teaspoon dried rosemary leaves
1 tablespoon cornstarch
1 small lemon, thinly sliced
salt and pepper

directions

Heat oven to 400 degrees.
Arrange quail, breast side down, in 10 inch square baking dish or 3-quart casserole; set aside.
In small bowl, blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch.
Pour juice mixture over quail.
Bake uncovered for 20 minutes.
Turn quail breast side up; arrange pineapple and lemon slices over quail.
Baste with sauce.
Bake until quail are tender and juices run clear, 15-30 minutes longer.
Arrange quail and pineapple slices on platter.
Strain sauce if desired; salt and pepper to taste.
Serve over quail.