Pineapple Baked Chuckar

[Manny]

Pineapple Baked Chuckar
Prep Time: 20-25 min Cooking Time:45 min-1 hour Servings: 4-6

Recipe Comments: Easy and simple way to serve quail, cornish game hens. Serve with a rice pilaf and a simple green salad.

Recipe Instructions: Heat oven to 400 degrees. Arrange 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 chuckar.
Baste with sauce. Bake until breasts are tender and juices run clear.
Then bake additional 15-30 minutes longer.
To serve arrange breasts and pineapple slices on platter. Strain sauce if desired, salt and pepper to taste.

Ingredients:

8 whole chuckar (skin on)
1 (20 ounces) can sliced pineapples, 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

[FRANCISCO VIVES]

Hello Manny,I'm going to cook chukars with your recipe the next sunday,but always I have problem with the hard meat; how do you do to obtain tender meat?Maybe we kill only
old birds,excuse my bad english.

[Manny]

cut chuker in to small strips, bread it, pan fry it about 3 minutes on each side (unitl golden brown) & add meat in to the food about 10 minutes before finich cooking. This will seal in the moisture of the meat.