Instructions: Melt the butter and oil in a sautee pan or wide casserole on the boiling plate. Add the guinea fowl skinside down and cook for 3 to 4 minutes until a deep golden brown.

Turn and seal the other side.

Transfer the guinea fowl to an ovenproof dish and place in the simmering ovenwhile you make the sauce.

Add the bacon mushrooms and onions to the saute pan.

Cook on the boiling platefor 4 to 5 minutes or until golden.

Add the flour stirring until smooth.

Stir in the brandy and wine bring to the boil and let bubble furiously until reduced by half either on the boiling plateor on the floor of the roasting ovenfor 5 minutes.

Add the stock and redcurrant telly.

Bring to the t season and return the guinea fowl to the pan.

Cover and cook in the simmering ovenfor 15 to 20 minutes.

Serve at once accompanied by creamy mashed potatoes and a green vegetable.

Guinea fowl most closely resembles chicken in taste but it has a superior delicate gamey flavour. creamy mashed potato and a steamed green vegetable perfectly offset this wonderfully rich dish.

Serves 6

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