Title: Riberry Quail
Categories: Aussie Fruit Poultry
Yield: 4 Servings

8	x	Quail
1	tb	Macadamic oil
2	c	Riberries
2	c	Chicken stock
		Onion, small diced fine
		Salt and Pepper

Season the inside of each quail and then rub the outside with oil. Brown gently in a lighly oiled fry pan for about 5 mins. then roast in a moderate oven for 15 mins. Set aside. To the pan juices add the onion and fry until tender. Add the stock and reduce the volume by half. Crush most of the riberries leaving a handful whole. Add the crushed fruits to the stock, cover the pan and continue to reduce until it almost forms a glaze. remove the pan fromt he heat and strain. Add the whole riberries and serve over the quail. *Riberries or clove lillipillies are best if seedless. A naturally occurring variety produces strongly flavoured fruits with seeds in only about 5% of fruits. It is this variety which is being propagated in perference to the more common seeded form.

From: Uniquely Australian A Wild Food Cookbook, The Beginnings of an Australian Bushfood Cuisine by Vic Cherikoff 1994 Posted by: Joell Abbott 12/94

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