Try this...it's excellent...for those overseas who don't have guineafowl you can use any game bird, like pheasant,partridges,grouses or francolin. If you don't hunt or have hunter friends I'm sure you can buy game in the market.
Clive’s Guinea Fowl Recipe
Must-have
ingredient – a good mate who is an excellent shot to supply
two or three birds! Allow for three medium-sized birds (check there’s no
birdshot left in them) to feed five to six hungry fishermen.
For
the marinade:
2 onions, peeled and sliced, 4 cloves garlic crushed
, 500ml well-flavoured stock (beef, veal or chicken) , 3 carrots, cleaned and
roughly chopped, 2 sticks celery chopped, bottle full-bodied red wine (must be
good enough to drink!), 1 bay leaf, 6 juniper berries.
For the
casserole:
2 tbsp tomato puree, 100g pancetta, finely diced, 1
bouquet garni, 18 small pickling onions with skins removed, 3 tbsp olive oil, 2
tbsp butter, 250g seasoned flour, 1 glass red wine, 500g button mushrooms,
freshly ground salt and pepper.
Method:
Joint the
birds into quarters and place in a large, flat dish. Cover with the marinade and
let it stand in a cool place for 24 hours. Heat the oven to 140°C. Dredge the
guinea fowl pieces in the seasoned flour. In a large oven and stovetop-proof
casserole dish with a tightly fitting lid, melt the oil and butter. Add the
guinea fowl pieces a few at a time and brown them all over. Remove from the pot
and set aside. Fry the pancetta and then pour in the glass of red wine, stirring
to deglaze the pot. Return the guinea fowl to the pot and add the marinade
ingredients, the stock and the tomato puree. Add the pickling onions and the
bouquet garni. Season liberally with the salt and pepper. Put the lid on the pan
and transfer to the oven. Cook for at least three hours. Add the button
mushrooms and cook for a further 10 minutes on top of the stove. (Note: the
guinea fowl should be tender, otherwise cook for longer.)If you are going to
pre-cook and/or freeze the guinea fowl only add the mushrooms when you reheat
the dish and cook for 10 minutes. This dish really improves when it’s reheated
so it’s ideal to have after a long day’s fishing – particularly in
winter.
Tips:
Clive likes to serve the casserole with
rice and a seasonal green vegetable.
