You’ll be shocked at how well pineapple brings out the best of quail meat. This recipe is quick and easy and a great way to finish a good day of quail hunting.
- 8 whole quail, skin on
- 1 can (20 ounces) 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
Heat oven to 400°. Arrange quail, breast-side down, in 10-inch-square baking dish or 3-quart casserole; set aside. In small mixing bowl, 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; arrange pineapple and lemon slices over quail. Baste with sauce. Bake until quail are tender and juices run clear, 15 to 30 minutes longer. Arrange quail and pineapple slices on platter. Strain sauce if desired; salt and pepper to taste. Serve over quail.
Yield: 4 servings
Time: 1 Hour