Savory Pineapple Baked Quail
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 8 whole quail (skin on)
- 1 (20 ounce) can sliced pineapple, drained and juice reserved
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon 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 a 10 inch square baking dish or 3 qt. casserole; set aside.
- In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
- Pour pineapple and lemon slices over quail.
- Place baking dish in oven.
- Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired, add salt and pepper to taste and serve on the side.
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