Pineapple Baked Quail

• Ready In: 1 hr 20 mins
• 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

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