Rabit Casserole
GUINEA FOWL AND OYSTERS
Royal Quail

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METHOD
Prepared the Birds
Using scissors cut along the spin, open the bird and flatten by pressing down firmly on the breast.

Marinade
Heat the oil and saute the garlic, ginger, onions, lemon grass.

Chill and add the remaining ingredients.

Pour over the birds and let stand for 2 hours [turning frequently] at room temperature.

Remove the birds and set aside the marinade.

Dry the birds and brush with dark sesame seed oil.
Place under a very hot grill for 10 minutes turning and basting with remaining oil.

Sauce
Strain the marinade, bring to the boil and cook on a low flame until reduced to half. Taste for seasoning.

Serve
Place quail on hot serving plate, garnish with slices of fresh fruit with the sauce on the side.

Serve with boiled potatoes - sprinkled with parsley. 

Wine: Chianti Reserve

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Marinade
2 tbls light sesame seed oil
2 cloves garlic crushed
1tsp fresh ginger grated
2 spring onions minced
Sprig of lemon grass minced
1 tsp sweet chili sauce
1 tbls soy sauce
1 tbls fish sauce
1 tsp pomegranate concentrate
1 tbls white sugar
1 cup rice wine or dry sherry

Garnish
Slices of fresh fruit in season