Savory Pineapple Baked Quail

Name: Savory Pineapple Baked Quail
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
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

⏱ 70 mins 🍽 4 serving(s) 🏷 Quail

This recipe offers a simple method for preparing whole quail with a flavourful pineapple and mustard glaze. The birds are baked until tender and juicy, accompanied by slices of fresh lemon and pineapple. The resulting sauce can be strained and seasoned for serving. It makes an excellent main course when paired with sides like rice pilaf and a green salad, taking about 70 minutes to complete.

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

Method

Preheat the oven to 400 degrees.
Place the quail breast side down in a 10 inch square baking dish or a 3 qt. casserole.
Combine the reserved pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch in a small bowl.
Scatter the drained pineapple slices and lemon slices over the quail.
Put the baking dish into the preheated oven.
Cook the quail, basting now and then, until tender and the juices run clear, then continue baking for a further 15-30 minutes.
Transfer the cooked quail and pineapple slices to a serving platter.
If you like, strain the cooking sauce, season it with salt and pepper, and serve it separately.

Nutrition (per serving)

Sodium173900 mg

Recipe details

CategoryQuail

AuthorLiisaN