Savory Pineapple Baked Quail - cooking recipe

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

Preparation

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.