Ingredients
| Amount | Ingredient |
|---|---|
| 8 | whole quail, skin on |
| 1 | can (20 ounces) sliced pineapple, drained, juice reserved |
| 2 teaspoon | Worcestershire sauce |
| 2 teaspoon | Dijon-style mustard |
| 1 teaspoon | dried rosemary |
| 1 tablespoon | cornstarch |
| 1 | small lemon, thinly sliced |
| Salt and pepper |
How to Prepare
Preheat oven to 400 degrees. Arrange quail, breast side down, in a shallow baking dish. Blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch. Pour pineapple juice mixture over quail. Bake, uncovered, for 20 minutes. Turn quail breast side up and arrange pineapple and lemon slices over quail. Baste with sauce and bake until quail are fork tender, 15 to 30 minutes longer. Arrange quail and pineapple slices on a platter. Salt and pepper sauce to taste and serve over quail. Allow 2 quail per person.