• 8 whole quail, skin on
  • 1 can (20 oz) sliced pineapple
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Dijon style mustard
  • 1 tsp. dried rosemary leaves
  • 1 Tbsp. cornstarch
  • 1 small lemon, thinly sliced
  • Salt and pepper

    Heat oven to 400 degrees. Arrange quail, breast side down, in 3-quart casserole dish. In small bowl, blend juice from pineapple, 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 from pan. Bake until quail juices run clear, approximately 20 minutes. Add salt and pepper to taste and serve.
    Serves: 4